Low-Fat Oatmeal Chocolate Chip Pumpkin Bread

Name: Low-Fat Oatmeal Chocolate Chip Pumpkin Bread
Prep time: 20 min
Total time: 1 h 10 min
Yield: 1
Ingredients: 1 1/4 cups unbleached all-purpose flour; 1/2 cup brown sugar; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 3 teaspoon vegetable oil; 2 large eggs; 1 1/2 cups cooked or canned pumpkin; 1/2 cup semisweet chocolate chips; 1 cup uncooked old-fashioned rolled oats

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Low-Fat Oatmeal Chocolate Chip Pumpkin Bread

Prep 20 min
Total 1 hr 10 min
Servings 1

A delicious, healthy quick bread perfect for an on-the-go breakfast! MORE+ LESS-

By Girl Versus Dough

Updated May 2, 2017

Ingredients

1 1/4

cups unbleached all-purpose flour

1/2

cup brown sugar

1/2

teaspoon salt

1/2

teaspoon baking soda

1/2

teaspoon cinnamon

teaspoon vegetable oil

large eggs

1 1/2

cups cooked or canned pumpkin

1/2

cup semisweet chocolate chips

cup uncooked old-fashioned rolled oats

Steps

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1

Preheat oven to 350°F.
2

In the bowl of a stand mixer, combine dry ingredients (including oats and chocolate chips).
3

In a separate medium bowl, whisk together pumpkin, eggs and oil. Pour wet ingredients into stand mixer bowl and combine with dry ingredients. Do not overmix.
4

Pour batter into a greased 8 x 4-inch loaf pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean.
5

Allow bread to cool in pan about 5 minutes. Then, remove from pan and allow to cool completely on wire rack before slicing.

Nutrition Information

No nutrition information available for this recipe

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.