Chocolate Chip Pumpkin Loaf Cake
If you follow Weight Watchers the points breakdown is
3💙3💜4💚 for 1 when 16 servings
2💙2💜3💚 for 1 when 24 Cupcakes
Thank you to Dianna of Tried and True Weight Watchers Desserts & More for this recipe!
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Chocolate Chip Pumpkin Loaf Cake
3💙3💜4💚1/16th
2💙2💜3💚1/24th Cupcakes
Pretty easy minimal ingredients. Use whichever chips you like. I used what I had and family and I love dark chocolate!
Preheat oven 350 degrees
Mix in medium bowl:
1 cup of Pure Pumpkin
1 16oz box of sugar free yellow cake mix
3/4 cup of water
3 eggs
1/2 cup of unsweetened applesauce
2 tsp of pumpkin spice
Divide equally between 2 greased 9×5 loaf pans.
Take 55 grams of 60% Ghirardelli Chocolate Chips to the top of each, divided equally between the 2. These are large chips so I add them after but you can certainly mix them in the batter if you’re using a smaller chips before pouring into loaf pans.
Bake 30-33 minutes, let cool in pan, remove and slice each loaf into 8 pieces.
Can be frozen for up to 3 months then thawed when ready to eat!
Chocolate Chip Pumpkin Loaf Cake
Weight Watcgers Points Breakdown: 3💙3💜4💚1/16th And 2💙2💜3💚1/24th Cupcakes
Instructions
- Preheat oven 350 degrees
- Mix in medium bowl:
- 1 cup of Pure Pumpkin
- 1 16oz box of sugar free yellow cake mix
- 3/4 cup of water
- 3 eggs
- 1/2 cup of unsweetened applesauce
- 2 tsp of pumpkin spice
- Divide equally between 2 greased 9x5 loaf pans.
- Take 55 grams of 60% Ghirardelli Chocolate Chips to the top of each, divided equally between the 2. These are large chips so I add them after but you can certainly mix them in the batter if you're using a smaller chips before pouring into loaf pans.
- Bake 30-33 minutes, let cool in pan, remove and slice each loaf into 8 pieces.
Recipe Notes
Can be frozen for up to 3 months then thawed when ready to eat!
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