The Pioneer Woman Tasty Kitchen
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Skinny Chocolate Loaf

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Craving chocolate while trying to stick to your healthy eating plan? This easy recipe has half the sugar and fat but still delivers all the chocolaty goodness!

Ingredients

  • 1 teaspoon Vanilla
  • 1 whole Egg
  • 3 Tablespoons Unsalted Butter, melted
  • ¾ cups Unsweetened Pumpkin Puree
  • ½ cups Low-fat Buttermilk
  • 1-¾ cup All-purpose Flour
  • ½ cups Sugar
  • ½ cups Artificial Sweetener (I Used Splenda)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • ¼ cups Unsweetened Cocoa Powder
  • ½ cups Chocolate Chips (milk Or Semi-sweet)

Preparation

In a large bowl, whisk together the vanilla, egg, melted butter, pumpkin puree and buttermilk. In a separate bowl, combine the flour, sugar, artificial sweetener, baking soda, baking powder, salt and cocoa powder. Slowly beat the dry ingredients into the wet until the mixture is thoroughly combined. Fold in the chocolate chips.

Pour the batter into a loaf pan that has been buttered and floured (you can also spray with nonstick cooking spray instead). Bake in a pre-heated 350ºF oven for 50-55 minutes or until an inserted toothpick comes out clean.

Allow to cool before turning out of the loaf pan and dust with powdered sugar, if desired.

One Comment

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Patricia @ ButterYum on 1.23.2013

Looks fantastic!

2 Reviews

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Elizabeth on 2.3.2013

I made the same substitutions as above because I was without pumpkin and sweetener. It was lovely! It gives you the satisfaction of a chocolate hit but is bread! Give it a try.

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Laura on 1.18.2013

I’ve found a new double chocolate muffin recipe! I substituted Greek yogurt for the pumpkin (same amount) and 1 cup of sugar instead of sugar/sweetener combo. I made 10 large muffins (baked at 375 for 10 – 15 minutes). SO good!!

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