Chocolate Chip Pumpkin Bread

4.4 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 88.5
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 138.2 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.1 g

View full nutritional breakdown of Chocolate Chip Pumpkin Bread calories by ingredient

Number of Servings: 32


    2 cups Splenda
    2 cups canned pumpkin
    1/2 cup apple sauce
    1/2 cup buttermilk
    4 large egg whites
    3 cups all-purpose flour
    2 teaspoons ground cinnamon
    1 1/4 teaspoons salt
    1 teaspoon baking soda
    1 cup milk chocolate chips
    Cooking spray


Preheat oven to 350.

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350 for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

Number of Servings: 32

Recipe submitted by SparkPeople user MRSSOPRANO.

TAGS:  Snacks |

Member Ratings For This Recipe

  • no profile photo

    We cooked these using muphin pans instead of a bread pan. Still tasted great - 10/14/12

  • no profile photo

    The outside edges seemed a little rubbery so I'm assuming I did something wrong in the baking process. The toothpick was clean, but the bread doesn't have a 'bread' consistency. Again, I'm hoping I made a baking error because it tastes pretty good. - 2/3/11

  • no profile photo

    This was SO GOOD! I used half white and half whole wheat flour! Everyone loved it! I'll definitely be making this one again! - 11/15/10

  • no profile photo

    Very Good
    yummy - 11/2/10