Pumpkin Chip Bread

Gluten free Pumpkin Chip Bread - so moist and delicious you won't believe it's light!
Gluten-free Pumpkin Chip Bread – so moist and delicious you won’t believe it’s less than 200 calories per slice!

One of my seasonal favorites! I love all things pumpkin and this moist and sweet pumpkin bread contains is so delicious, you won’t believe it’s light!

This is a great weekend treat and would also be awesome for Thanksgiving dessert.

Ingredients |

  • 1 1/2 cup flour (I used oat flour)
  • 1/2 cup of almond meal (you can use 2 cups of flour total if you don’t have almond meal)
  • 1/2 teaspoon of baking soda
  • 1 teaspoon baking powder
  • 1 15.5 oz. can of pure pumpkin puree
  • 2 large eggs
  • 1 cup of pure raw cane sugar (or regular sugar)
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of pumpkin pie spice
  • 1/4 cup of chocolate chips

Instructions |

Preheat the oven to 350 degrees. Grease a loaf pan and set aside. In a mixing bowl, combine pumpkin, eggs, sugar, and vanilla extract. Add flour, almond meal, baking soda, baking powder, and pumpkin pie spice and mix until well combined. Fold in chips, saving a few to sprinkle on top of the batter. Bake for 45-50 minutes and allow to cool completely before cutting into 12 slices.

IMG_4889LightBites Tip! You can also make these as mini muffins and you will get about 40 out of the recipe above. Be sure to cut the baking time in half to about 18-20 minutes depending on your oven. Allow to cool completely before enjoying!

The Weight Watchers PointsPlus value for the mini muffin version is 2pp for 1 or 3pp for 2! 🙂


Nutrition Info for bread | Makes 12 servings

198 calories, 6g of fat, 33g carbs, 3.6g fiber, 4.6g protein

5 Weight Watchers PointsPlus per serving

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10 thoughts on “Pumpkin Chip Bread

  1. Hi Steph!

    Thank you for sharing your healthy recipes with me! I appreciate you sharing the challenges that you’ve overcome and positive thinking that you embody to live a happy and healthy life now and in the future. I feel our diet / eating challenges are very similar. It is helpful to know someone else has been through something similar and is headed on an upward path. Again, thank you for sharing.

    Additionally, you’ve shared that you enjoy pumpkin. Well I went to William Sonoma today and they are selling pumpkin everything (pumpkin break, waffles, brittle, muffins, syrup, curry, pasta sauce, braising sauce, seasoning, caramel, butter, pie crust, etc.)! You would be in heaven! Here is the link! I hope you enjoy!

    Best,
    Lauren

    William Sonoma Pumpkin Parmesan Pasta Sauce:
    http://www.williams-sonoma.com/products/pumpkin-parmesan-pasta-sauce/?pkey=e%7Cpumpkin%7C85%7Cbest%7C0%7C1%7C24%7C%7C17&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-Feature_Recipe_Rule%7CTop_Marketing_Billboard%7CCommon_Top_Wide_Rule

  2. how much of the batter do you put in the mini muffin tin . for example 1/4 cup .if i’m not careful i could fill the tins up n get way over the 2 points.

      1. This looks great! Random question – do you think a small amount of coconut oil would work? I’m adding it to things because I’m nursing. Love your blog!

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