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Randy Mayor Photo by: Randy Mayor

Chocolate Chip Pumpkin Bread

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

Cooking Light DECEMBER 2004

  • Yield: 32 servings (serving size: 1 slice)

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.

Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 30%
  • Fat: 5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 2g
  • Carbohydrate: 26.5g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 137mg
  • Calcium: 10mg
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Chocolate Chip Pumpkin Bread recipe

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