Chocolate Pumpkin Bread

INGREDIENTS:

• Large eggs 2
• Granulated brown sugar 1/4 cup
• 3/4 cup of canned pumpkin
• Unsweetened applesauce 1/3 cup
• Two teaspoons of pumpkin pie spice
• Half a cup of PB2 powder with one-fourth water
• Crushed Cinnamon 1 tsp
• Baking powder one teaspoon full and a half
• Flour 1 cup
• Mini chocolate chips 4 tbsp

INSTRUCTIONS:

1. Heat the oven to 350 degrees temperature.
2. Next, spread cooking spray over the nine-by-five-inch nonstick loaf pan.
3. With the help of an electric mixer, mix eggs and sugar in a bowl.
4. After that, add canned pumpkin and applesauce to the egg batter.
5. To make it velvety and uniform, whip it for several minutes. Set aside.
6. Next, add PB2 powder to the water. Mix thoroughly until the powder dissolves.
7. Mix this powder mixture with the applesauce batter.
8. Then, add peanut butter. Whisk it for fifty to seventy seconds.
9. After that, add baking powder, crushed cinnamon, pumpkin pie spicy, and half mini chocolates to this mixture.
10. Mix all items. The batter is ready.
11. Place this pumpkin mixture into the pan. Sprinkle the leftover mini chocolate chips on top.
12. Bake it in the oven for forty to fifty minutes.
13. After that, leave the pan for a few minutes to cool.
14. The fluffy Weight Watchers Chocolate Pumpkin Bread is ready.
15. Cut the bread into ten slices with a knife.
16. Place these pieces on a serving plate and serve.

VARIATIONS:

• If canned pumpkin is not readily accessible, substitute nonfat plain Greek yogurt, bananas, or mashed sweet potatoes.
• Use different-flavored chocolate chips, such as Lily’s No Sugar added white chocolate chips.

SERVING SUGGESTIONS:

• Serve the pumpkin bread with different kinds of colorful grilled vegetables and roasted fat-free chicken piece.
• Pair this dish with a rich and creamy Weight Watchers chocolate mousse.
• Spread almond butter on slices of chocolate pumpkin bread then place sliced apples on top.
• Enjoy it with sautéed spinach, scrambled eggs, and a hint of feta cheese.
• Dip the Chocolate Pumpkin Bread with a bowl of lentil soup.

TIPS:

• Use canned pumpkin or freshly cooked pumpkin puree for a good flavor.
• Prepare the bread dough with the whole wheat flour.
• Add different items such as dried fruits, nuts, or seeds to give  bread extra texture and flavor.
• Do not use too much  sugar. An excessive amount of sugar can make the bread excessively sweet and high in calories.
• Sprinkle a little amount of salt to adjust the bread’s flavor.
• Use good-quality applesauce because it provides a soft and moist texture to the bread.
• To help the bread cook evenly and avoid burning, rotate it midway throughout the baking time.

STORAGE INFORMATION:

Fridge:

• Store the bread slices in a closed jar and refrigerate it for seven to nine days.

Freezer:

• You may freeze the whole or sliced bread for three to four months.