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Chocolate Chip Pumpkin Bread

Randy Mayor
Yield 32 servings (serving size: 1 slice)
Enjoy this sweet and spicy chocolate chip pumpkin bread for breakfast or as a tasty mid-afternoon treat.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.