Low Fat Bisquick Chocolate Chip Bread Recipes

BISQUICK® CHOCOLATE CHIP-BANANA BREAD

Steps:

• Heat oven to 350°F Grease bottom of loaf pan, 9x5x3 inches.
• Stir together bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and chocolate chips. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

BISQUICK® CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. Add Bisquick mix; beat on low speed until combined. Stir in chocolate chips.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until set on edges and golden brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks.

BISQUICK® BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish.
• Beat baking mix, eggs, and sugar together into a smooth batter. Fold coconut and pecans through the batter.
• Bake in preheated oven until set in the center, 30 to 35 minutes.

LOW-FAT PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.

LOW FAT BISQUICK CHOCOLATE CHIP BREAD

Steps:

• Pre-heat oven to 375 degrees F.
• Spray a 9-by-5-inch loaf pan with butter-flavored cooking spray.
• In a large bowl, combine baking mix, dry pudding mix, dry milk powder, sugar substitute, chocolate chips and walnuts.
• In a small bowl, combine eggs, yogurt, water, oil, and vanilla extract. Add the liquid mixture to the dry mixture. Mix gently just to combine.
• Evenly spread batter into prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Place loaf pan on a wire rack and let set for 10 minutes. Remove bread from pan and continue cooling on wire rack.
• Cut into 12 slices, serve, and enjoy.

LOW-FAT PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.

CHOCOLATE CHIP BANANA BREAD (LOW-FAT)

Steps:

• Mix flour, baking powder, baking soda and salt in bowl. Set aside.
• Beat egg and 2 egg whites with sugar and oil with an electric mixer until smooth.
• Add the yogurt and bananas and beat again.
• Stir in the flour mixture and chocolate chips by hand until just combined.
• Pour into a 9x5 loaf pan that's been sprayed with cooking spray.
• Bake for about 1 hour and 15-20 minutes at 350 degrees or until a toothpick inserted in the center of the loaf comes out clean. The crust may crack.
• Cool in the pan on a wire rack for 10 minutes.
• Remove from pan and cool completely.
• This can be frozen after it cools completely.

LOW-FAT PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.

LOW FAT BISQUICK CINNAMON ROLL

Steps:

• Set oven to 400 degrees.
• Mix Bisquick, fat free milk, and egg sub until a soft dough forms and knead gently until smooth.
• Pat into an 8 x 10 rectangle and spread it with butter.
• Combine the cinnamon and splenda and sprinkle the mixture on top of the buttered dough.
• Roll up tightly, beginning at 10 inch side.
• Pinch edge of dough into roll to seal.
• Place sealed side down on an cookie sheet.
• Cut at 1 inch intervals ALMOST through to bottom.
• Bake about 20 minutes (until light brown).

LOW-FAT PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.

E-Z LOW FAT BISQUICK MIX

Steps:

• Mix together.
• Cover tightly and store.
• Use water, buttermilk or skim milk to moisten.