One question: In the picture of you putting the canned pumpkin into the oil, eggwhites and vanilla, it looks like the liquid at the bottom of bowl (under the pumpkin puree) is white. Going to omit the pepitas and add the berries to the batter. I changed the recipe to what I had available and put 1 whole egg plus a white. Bake regular sized muffins for 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Pumpkin Scones served with coffee and tea are a hit with everyone, scone lover or otherwise. So sorry! I think that sounds great; I just made a new batch this weekend. Privacy Policy. Perfect use of some canned pumpkin I found lurking in the pantry. I wish I could get over the smell of fresh pumpkin…, I just made these and they are amazing! On my second batch of the week, can you say "Yum"? How to freeze: Make sure the bread is fully cooled, then wrap in foil and place the whole thing in a freezer safe ziploc bag. homemade pumpkin bread, Low Fat Pumpkin Bread, pumpkin bread from scratch, pumpkin bread recipe, pumpkin bread with real pumpkin. Fantastic recipe! This is going to be one of those Weight Watchers recipes you make over and over again. I did 1/2 c reg sugar and 1/4 c brown sugar and I also put it into 12 muffins… It took 25 to 30 min. Transfer batter to the loaf pan, and smooth out the top. Now you will add the dry ingredients to the wet ingredients. Makes 24 servings (I use 3 mini loaf pans). Made this recipe hoping it would at least come close to "regular" pumpkin bread in taste and texture. Thinking maybe there is too much pumpkin and not enough flour, or not enough leavening in the recipe. Can you substitute applesauce for the oil? Makes 24 servings (I use 3 mini loaf pans). Pumpkin Bread keeps well in the freezer for about 3 months. Affiliate Disclosure:**There may be affiliate links in this post! Then you can freeze in single portions to grab whenever the need for pumpkin chocolate chip bread overwhelms you. The egg whites make it so light and airy. I might even add a pumpkin spiced latte to the mix. White chocolate morsels are quite tasty paired with pumpkin, too! I actually came across this recipe while I was looking for a low fat, creamy, mushroom and wild rice soup recipe, which I found on your site and made yesterday – and he ate his whole bowl and asked for seconds. Plus more coming soon! Beat with an electric beater on medium speed until smooth and thick. Cannot wait to try these! Sweets will never be extremely low in points on Weight Watchers. Pumpkin Chocolate Chip Cookie Dough Truffles, The BEST Easy Seven Layer Cookie Bars Recipe, EASY No Bake Chocolate Oatmeal Cookies Recipe, Peppermint Dark Chocolate Meringue Cookies Recipe, 1 heaping cup canned pumpkin, not pie filling, 1/2 cup chopped pecans + extra to top the bread, 1/2 cup semi sweet chocolate chips + extra to top the bread. 7 months pregnant and craving pumpkin at every turn! This bread is so good. It was really strong. However, I only recommend products I love! I cooked an extra 20 minutes and thought it was done. Preheat oven to 350 F and spray a 9 x 5 inch loaf pan with baking spray. A friend googled it and here is how they said to make it (which I did and it worked great)]Pumpkin spice : 4 tsp cinnamon 2 tsp ground ginger 1 tsp All spice 1 tsp NutmegI hope this helps some of you that said they cannot find pumpkin spice. Place oats in a blender, and pulse to the consistency of coarse flour. At 50 minutes, check on the bread if it’s starting to brown too much you can put a foil tent over the top for the remaining 10 minutes. Just got done making this, it was amazing. Made these into mini muffins for my sweet 4 year old and some regular sized ones for me topped with walnuts. YES!! I love the taste of this bread! Please leave a comment on the blog or share a photo on Instagram. I had no pepitas…so when it is cool I will give it the lightest dusting of powdered sugar…or just leave it plain! I almost posted about applesauce, and now Im going to do that. I got 12 normal muffins and 12 mini-muffins out of the recipe. Think I might try this with lowfat granola sprinkled on top instead of the pepitas and may make it into muffins! I also made it in 2 smaller loaf pans and it took 42 minutes . Just popped this into the oven! Yum, I would love a piece of this right now! It is so good I am giving a bunch to our neighbors. I made this bread (with a few minor revisions) and it was absolutely delicious! WW only 4 points for this, it doesn’t taste good for you at all Im just so surprised. Both were very good.Thank you for your recipes:). would making it with whole wheat increase the point value? It is so easy and delicious. I will let you know what happens! In a large bowl combine the pumpkin puree eggs, yogurt, milk and vanilla extract. I you would like you can also turn this into Muffins and just bake for less time., I think I will try this with salted pepitas for a salty / sweet taste, WOW am I glad you posted this– I just discovered that a single slice of Starbuck's pumpkin bread is 11 points! thank you so much! I am also going to try making this again, but with bananas in place of the pumpkin (I don't have everything I need in order to make your banana bread recipe, so I am going to improvise). 1 serving is 2 points+ (new system). (Many foods have a value of zero and remain zero in recipes.) Insert it into the center of the loaf, and if it comes out clean with only a few crumbs, the bread is ready to come out of the oven. Required fields are marked *. Do not over mix. Combing all dry ingredients and mix well. I would like to know if you have ever substituted splenda for sugar in this recipe. A better than the original substitute for Starbucks Pumpkin Loaf. Thx! Thank You!!! I tried it and my family is in love! I think I made a mistake, it should have been 1 tsp, not tablespoon, I'm remaking thus tonight to be sure. Pour half of the dry mixture into the pumpkin mixture and mix until combined. I love how nutrient-dense this fruit is. Thank you- will be making this for many more times to come! Welcome Fall with a loaf of Chocolate Chip Pumpkin Bread fresh from the oven! I have now made SO many of your recipes Gina and they are all phenomenal. YUM. *The SmartPoints® values for these recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the SmartPoints® trademark. I made this bread…it was fabulous!! Could I substitute with whole wheat flour? Your email address will not be published. The same thing happened to me Aimee Reeves! It’s a take on my last name. You can never have enough chocolate in your life. Turned out great. One of the surest signs it’s time for fall baking season is when Starbucks puts its pumpkin bread back in the pastry case! Spray a 9"x5" loaf pan with nonstick spray. I wish I could blame my oven but everything is perfect. The Best Pumpkin Bread. Thanks so much for sharing it. Pour the batter into your prepared loaf pan. Learn how your comment data is processed. It goes perfectly with a cup of coffee or tea. Okay Gina, it's in the oven. Fold the flour mixture into the wet ingredients gently and combine, but be sure not to overmix. Great that you put them on top. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with SkinnyTaste. Oh-so moist, packed with pumpkin flavor and kissed with cinnamon and nutmeg, this bread tastes great for breakfast, a midday snack or a dessert.