Low-Fat Oatmeal Chocolate Chip Pumpkin Bread

More About This Recipe

• Okay, okay, so this recipe might not be AS low-fat as most, but in my book, if it has good things like oats and doesn’t have good – er, bad – things like butter, it’s pretty darn healthy. I made this Low-Fat Oatmeal Chocolate Chip Pumpkin Bread as a solution to my current regimen of “blah” breakfasts. I know I’ve talked a lot about varietal breakfasts before, but when it comes to the most important meal of the day, no matter how hard I try to be creative, my foggy morning stupor leads me to decide between two things: cereal or a fried egg (which I can’t even muster enough energy to make myself, so my darling husband does). Frankly, I’ve been getting a little sick of breakfast. Why make a quick bread for breakfast, you ask? Well, for one, it’s easy and takes little time to bake. Two, it can be tastier than a normal bread. Three, it freezes well. And by “freezes well,” I mean you can cut it up into slices, freeze it and each morning pull out a slice to eat on your way out the door. It thaws a lot quicker than any normal bread would, and all the flavor you need is packed right inside – no jams or jellies or butters to slather on ahead of time (and possibly spill on your work shirt). But, while quick breads are usually packed with a lot of good flavor, they’re also packed with a lot of fat, sugar and – dare I say it again – butter. This one, however, is not (okay, there’s sugar, but not much!). Plus, along with good-for-you ingredients like oatmeal and pumpkin, there are also chocolate chips, and who doesn’t love a little chocolate in the morning? In my book, that’s a pretty darn healthy practice, too.