Chocolate Chip Pumpkin Bread

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

Yield: 0 servings ( Serving Size: 32 )
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  • 3 cup(s) all-purpose flour
  • 1 teaspoon(s) baking soda
  • 2 cup(s) canned pumpkin
  • 1.5 cup(s) canola oil
  • Cooking spray
  • 1.5 cup(s) fat-free vanilla pudding
  • 2 teaspoon(s) ground cinnamon
  • 4 large egg whites
  • 1.25 teaspoon(s) salt
  • 1 cup(s) semisweet chocolate chips
  • 2 cup(s) sugar


  1. 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.

  2. 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.
August 2010

This recipe is a personal recipe added by 4044418485 and has not been tested or endorsed by MyRecipes.

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