Pumpkin Chocolate Chip Bread {It's Low-Fat}

adapted from: Favorite Family Recipes

1 1/2 c. all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1 c. canned pumpkin puree

1 tsp. vanilla

1 c. brown sugar

1/2 c. low-fat buttermilk

1 large egg

1 Tbl. canola oil

1/2 c. mini chocolate chips

Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray and line with parchment paper. In a small bowl, combine flour, baking soda, salt, cinnamon and nutmeg; set aside. In a large bowl, whisk together pumpkin, vanilla, brown sugar, buttermilk, egg and oil. Add dry mixture to wet ingredients, stirring just until moistened; do not overmix. Fold in chocolate chips. Pour into pan. Bake for 50 minutes or until toothpick comes out clean. Let cool for 15 minutes, then remove from pan and cool completely.

Jenn's Notes: This bread browns pretty quickly in the oven thanks to all that brown sugar. It will look very dark like you burnt it, but it doesn't taste burnt. You could always tent a little foil over it the last 10 minutes of baking if you don't want it as dark.