Steps to Make Marigold Yogurt Low Fat Natural

Low-Fat Pumpkin Chocolate Chip Bread

Cultured reduced fat milk, water.

Recipe Summary Low-Fat Pumpkin Chocolate Chip Bread

A healthier version of a holiday favorite without missing any flavor! Moist and delicious.

Ingredients | Marigold Yogurt Low Fat Natural

1 ½ cups whole wheat flour

1 teaspoon baking soda

½ teaspoon salt

1 cup canned pumpkin pie filling

½ cup unsweetened applesauce

½ cup white sugar

1 egg

2 egg whites

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

½ cup miniature chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.

You can substitute 1/4 cup brown sugar and 1/4 cup white sugar instead of the 1/2 cup white sugar if desired.

Info | Marigold Yogurt Low Fat Natural

prep: 15 mins cook: 45 mins total: 1 hr Servings: 12 Yield: 1 9x5-inch loaf

TAG : Low-Fat Pumpkin Chocolate Chip Bread

Bread, Quick Bread Recipes, Pumpkin Bread Recipes,