I’ve always considered myself a bit of a peanut butter snob. Growing up in Canada, it was Kraft peanut butter or nothing in our household! For the longest time, I turned my nose up at the idea of using powdered peanut butter like PB2 in my recipes. However, I finally decided to give it a chance in some of my baking endeavors, knowing that it could potentially keep the points down without sacrificing too much flavor. One of the recipes I tried was this Weight Watchers Chocolate Pumpkin Bread, and I must say, it turned out surprisingly delicious! 
The peanut butter snob in me couldn’t help but think that using the real deal would have made it even better, but as a low-point alternative, this loaf was a real winner. The combination of peanut butter, chocolate chips, and pumpkin created a moist and flavorful treat that satisfied my cravings while still being a healthier option. One loaf serves 10, and each serving is only 5 points on the new WW program, making it a guilt-free indulgence that you can enjoy without derailing your weight loss goals.
Three reasons why you need to make this recipe!
It’s a healthier alternative.
Let’s face it, sometimes we just need a sweet treat to curb our cravings. However, traditional baked goods can be loaded with sugar, fat, and calories, making them a less-than-ideal choice for those watching their weight. This Weight Watchers chocolate pumpkin bread offers a healthier alternative that still feels indulgent. By using healthier ingredients like powdered peanut butter and pumpkin, you can enjoy a delicious treat without the guilt that often comes with consuming traditional baked goods.
WW Chocolate Pumpkin Bread is the perfect flavor combination.
The combination of peanut butter, chocolate chips, and pumpkin in this loaf is simply irresistible. The nuttiness of the peanut butter complements the sweetness of the chocolate chips, while the pumpkin adds moisture and a subtle earthy flavor to the mix. This winning combination creates a well-balanced and satisfying treat that will have you reaching for another slice.
This loaf is low in calories and points!
By using powdered peanut butter (PB2) instead of regular peanut butter, this recipe manages to keep the points down while still delivering on flavor. This means you can enjoy a delicious treat without using up too many of your daily points, making it easier to stay on track with your weight loss journey.
Ingredients you need to make Weight Watchers Chocolate Pumpkin Bread:
- 2 eggs
- 1/4 cup brown sugar
- 1/3 cup unsweetened applesauce
- 3/4 cup pumpkin, canned
- 1/2 cup PB2 powder with 1/4 water
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1.5 tsp baking powder
- 1 cup all purpose flour
- 4 Tbsp mini chocolate chips
How to make Weight Watchers Chocolate Pumpkin Bread (step by step):
- Preheat the oven to 350F, and spray a regular 9×5 loaf pan with some nonstick cooking spray.
- In a bowl using an electric mixer, beat the eggs and sugar together. Add in the applesauce and pumpkin and mix for a few minutes.
- In a small bowl, mix the PB2 with the water until it’s smooth and creamy then add to the mixture. Beat for a few minutes so the peanut butter is all mixed in.
- Stir in the flour, spices, and baking powder, then fold in 3 Tbsp of chocolate chips, leaving 1 Tbsp aside for topping.
- Pour the batter into the loaf pan then sprinkle the remaining chocolate chips on top.
- Bake in the oven for 45-50 minutes until loaf is cooked through.
- Let cool before cutting into 10 slices. Enjoy!
Makes 10 slices. Nutrition info for 1 slice: Calories 127, Fat 4 g, Saturated fat 1.32 g, Carbs 21 g, Fiber 1.63 g, Sugars 9.19 g, Sodium 52.43 mg, Protein 5 g.
WW Points For Weight Watchers Chocolate Pumpkin Bread
- Eggs 0 points
- Brown sugar 16 points
- Unsweetened applesauce 0 points
- Pumpkin, canned 0 points
- PB2 powder with 1/4 water 5 points
- Pumpkin pie spice 0 points
- Cinnamon 0 points
- Baking powder 0 points
- All purpose flour 13 points
- Mini chocolate chips 13 points
5 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Freestyle SP- (blue & purple) 4 using WW recipe builder
Smart Points- (green) 5 using SP calculator
Points Plus- 3 using PP calculator
Different ways to change up this recipe:
- Use mashed sweet potatoes, banana, or nonfat Greek yogurt if you don’t have canned pumpkin.
- You could also try using different flavored chocolate chips, like Lily’s No Sugar Added white chocolate chips.
Tips and Tricks for Making Weight Watchers Chocolate Pumpkin Bread:
- This Weight Watchers chocolate pumpkin bread keeps well for up to seven days. You can also freeze the loaf – whole or sliced – for up to three months.
Similar recipes you’ll enjoy:
- Baked Banana Donuts
- Pillsbury Biscuits Are The Star Of This Apple Cinnamon Crumble
- Easy Apple Cinnamon Rolls Using Pillsbury Rolls
Weight Watchers Chocolate Pumpkin Bread
Ingredients
- 2 eggs
- 1/4 cup brown sugar
- 1/3 cup unsweetened applesauce
- 3/4 cup pumpkin, canned
- 1/2 cup PB2 powder with 1/4 water
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1.5 tsp baking powder
- 1 cup flour
- 4 Tbsp mini chocolate chips
Instructions
- Preheat the oven to 350F, and spray a regular 9x5 loaf pan with some nonstick cooking spray.
- In a bowl using an electric mixer, beat the eggs and sugar together. Add in the applesauce and pumpkin and mix for a few minutes.
- In a small bowl, mix the PB2 with the water until it’s smooth and creamy then add to the mixture. Beat for a few minutes so the peanut butter is all mixed in.
- Stir in the flour, spices, and baking powder, then fold in 3 Tbsp of chocolate chips, leaving 1 Tbsp aside for topping.
- Pour the batter into the loaf pan then sprinkle the remaining chocolate chips on top.
- Bake in the oven for 45-50 minutes until loaf is cooked through.
- Let cool before cutting into 10 slices. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks good, but I’m not sure what this statement means: “*Note- this includes all ingredients, the old SP/PP values were determined before entering the “zero” point foods like pumpkin” Can you explain? I follow the old SP plan and want to make sure the old SP point count includes points for eggs
Made this yummy loaf, but I can’t say that it tastes much like peanut butter. Next time I’d add more. I also found it easier to add the PB2 powder to the pumpkin mix with the water them mix it in. It cooked nicely, and is a very tasteless pumpkin loaf.
I hope that was suppose to be a very tasty pumpkin loaf 😉 haha! Yeah the PB2 does not have as strong of a flavor as regular PB but it is good for keeping the points low
I was about to make this until I saw this comment…” is a very tasteLESS pumpkin loaf.” Umm hoping but not sure if this was a typo?
I think it’s a typo, she said she enjoyed it just didn’t find it very peanut butter tasting and that is due to the PB2
If you want to use regular peanut butter, how much woukd I put in?
I’d use about 1/2 cup
I made this last week and was so anxious to try the pumpkin and peanut butter together. It wasn’t bad tasting, but it did lack both pumpkin and peanut butter flavor. I will try again and add more pumpkin and maybe PB2 or try Better- N- Peanut Butter which would increase he points.
I know the PB2 is not as good as using the real deal, hence why I have never used it up till now, I found this very “pumpkiny” but we are all different with our taste buds .. hope you have better success the next time
Kate, first off let me thank you for the awesome blog. I have enjoyed many of your recipes. I thought this loaf tasted fine but I couldn’t get it to rise. I ended up with a small dense loaf. I thought it might me my baking powder and tried again with new and the results were the same. Any ideas.
Hi Pam, you’ll find most of my loaves won’t rise a lot simply based on ingredients, that said this one did rise some.. It is really hard for me to say what could have happened without being there 🙁
Hi, I was just coming to ask about this because I had the same exact “non-rising” issue that Pam did. My loaf finished was only 1 1/4″ high at the peak. It is quite dense. Yours looks high and light. That said, we enjoyed every bite of this. It was delicious.
Hi Linda, sorry not too sure why it did not rise as much, sometimes I have loaves that sink a lot, this one didn’t though.. Glad you still enjoyed it 🙂
The recipe calls to use a mixer but found if I just whisk it instead my loaf looks better and higher.
Thanks for the tip 🙂
Could you use a white sugar substitute instead of brown sugar?
Sure 🙂
Kate- have you tried this recipe using the chocolate PB2 and omitting the mini chocolate chips?
Hi Linda, no I have not but sounds interesting 🙂
I made this and the only thing is tastes like is overwhelming pumpkin spice/cinnamon. Did you add more then 3/4 cup of pumpkin? It has zero pumpkin flavor and isn’t orange like your photo it’s brown.
Hi Lola, sorry to hear that, no I only used the 3/4 cup as mentioned.. you can increase the pumpkin spice if you want.. and mine was indeed how it looked in the photograph, you didn’t use chocolate PB2 did you? Sorry it is hard to say why yours is one way and mine is another when I am not there..
How would the points change if I used Splenda brown sugar?
Hi, sorry I only calculated the points based on my ingredients, you’d need to build in your WW app perhaps to get the exact point count
I made this into mini muffins for my co-workers, people loved them. I do find they are better after sitting for a day after baking to let the flavours develop.
So glad they enjoyed them and thanks for the tip 🙂