Chocolate Chip Pumpkin Bread

Randy Mayor
Enjoy this sweet and spicy chocolate chip pumpkin bread for breakfast or as a tasty mid-afternoon treat.

Yield:

32 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 152
Caloriesfromfat 30 %
Fat 5 g
Satfat 1.2 g
Monofat 2.5 g
Polyfat 1.1 g
Protein 2 g
Carbohydrate 26.5 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 137 mg
Calcium 10 mg

Ingredients

2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray

Preparation

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

Note:

December 2004