It’s definitely Fall in New York City. The temperatures have reached the mid 40’s and I can’t resist running through Central Park at least 3 evenings a week just to take in the Fall foliage, cool breeze, crisp air, and enthusiasm and inspiration I gain from the busy running path. Everywhere I turn there are pumpkins for sale, warm and spicy scented candles, deep Fall colored clothing, and tall boots. Beyond everything else, my favorite part of Fall is pumpkin itself. Whether carved, painted, roasted, thrown in a delicious smoothie, or in a baked good I find that it is versatile, rich and delicious!

Last week I was inspired to use my second can of pumpkin for baked bread. My friends in the office love my baked goods and request them, especially during stressful weeks. After searching for an hour on the internet for healthier pumpkin bread recipes I came across this awesome recipe. I thought about just making the recipe but then went to the pantry only to find that we didn’t have enough all purpose flour or chocolate chips. Therefore, I took her recipe and altered it, using what I had on hand. Brace yourself because this bread is pretty damn epic! The best part of this recipe other than the taste is that it takes only 2 bowls and 3 steps! I hope you enjoy this as much as my co-workers have this week!

Low Fat Pumpkin Bread with Chocolate and Peanut Butter Chips, serves 12

Ingredients:

• Granulated Sugar, 1 cup
• Pumpkin, canned, without salt, 1 cup
• Applesauce, unsweetened, .25 cup
• Chobani 0% Vanilla Greek Yogurt (6 oz)
• egg white, fresh, 2 large
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• *Organic All-Purpose White Flour, 1 cup
• *Whole Wheat Flour, 0.25 cup
• Salt, 1 tsp
• Baking Soda, .5 tsp
• Hershey’s Special Dark Chocolate Chips, 4 tbsp
• Peanut Butter Chips, 4 tbsp

Preparation Preheat oven to 350* Combine first 6 ingredients in a large bowl, stirring well with a whisk, ensuring that you don’t over mix. In a medium bowl, combine flour, cinnamon, cloves, nutmeg, salt, and baking soda. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate and peanut butter chips. Spoon batter into a loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack. Nutrition Facts
12 Servings
Amount Per Serving
Calories		145.1
Total Fat		1.6 g
	Saturated Fat	1.0 g
	Polyunsaturated Fat	0.0 g
	Monounsaturated Fat	0.0 g
Cholesterol		0.0 mg
Sodium		260.3 mg
Potassium		59.6 mg
Total Carbohydrate		31.4 g
	Dietary Fiber	1.6 g
	Sugars	20.5 g
Protein		2.7 g