Ooey-Gooey Pumpkin Chocolate Chip Bread with Cream Cheese Frosting (Almost* Sugar-Free!)


I really wish I could say this was completely sugar free. However, it really is ALMOST sugar-free. Yet, this tastes so sinfully good your brain will think this is just too naughty to be clean.


See what I’m talking about??? NAUGHTY.

(Don’t look at my nail. No really… don’t look at it.)

Lucky for you, (and for my kids… I’ve been tricking them into eating healthy stuff for years) I have a few tricks up my sleeve.

Rather than adding sugar to the batter, I omit sugar all together. I add 1/4 cup mini chocolate chips for some melty goodness. DO buy the mini chocolate chips. You can eat less sugar but still get that chocolate chip flavor in every bite!

Lastly, I had to do it. But the cream cheese glaze is the icing on the cake – literally. It takes this ultra moist bread and turns it into something that could compete with Cinnabon. It’s knock-you-dead good y’all! My son’s words were: “Mom, as soon as this is gone you HAVE to make more.”

Even with the chocolate chips and glaze , you are still eating less sugar than a typical cake. Plus, with a full serving of fruit and veggies (Apple +Pumpkin) You can even eat it for breakfast. Hell. Eat it for Breakfast, Lunch AND Dinner. You won’t have an ounce of guilt.


2 TBS Pure Butter

2/3 cup Organic Unsweetened Applesauce

2 Eggs

1/3 cup water

1 (15oz) can PURE pumpkin puree (NOT pumpkin pie filling!!)

1 and 3/4 cup White Whole Wheat Flour (I used this one from Walmart)

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp nutmeg

1 tsp cinnamon

1/2 tsp pumpkin pie spice

1 tsp salt (use just a tad less than this)


1/2-1 cup powdered sugar

1/2 cup cream cheese

1 TBS milk of choice (anything will work. Use water in a pinch)

Directions: Preheat the oven to 325. Melt the butter in a glass dish and add all the wet ingredients. (If butter is hot, do not add the eggs next) Blend thoroughly with mixer of your choice. (I still use a simple hand mixer) Now, combine the dry ingredients in a separate, larger bowl. Last, dump the wet ingredients into the flour mixer and blend until combined. Be careful to not OVER blend. You can use a spatula or fork to gently blend it all together. Pour into a 5″X 9″ loaf pan sprayed with cooking oil. (YOU CAN ALSO MAKE MUFFINS!!! But, I’m lazy. I stopped making muffins 5 years ago. Haven’t touched a muffin pan since…It’s been awesome.) Bake for 50-60 minutes!

Once it’s done let it cool while you make the glaze. Start with 1/2 cup of powdered sugar, cream cheese and a little milk. Be really careful not to add too much. Start with 1 TBS. Beat until smooth. Add more powdered sugar as needed.

Pour glaze over the bread and just TRY not eat a bite before it cools down enough not to melt your tongue off! Worth it? Yes!


Will accept a new, cuter loaf pan.

Oh – and PIN THIS!



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