Enjoy this sweet and spicy chocolate chip pumpkin bread for breakfast or as a tasty mid-afternoon treat.
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
How to Make It
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.
What a great recipe. I used leftover mashed sweet potatoes and cut the sugar by 1/4. Also used some cloves (1/2 tsp.) and nutmeg (1 tsp.) along with 1 tsp. of cinnamon. Like others, I substituted yogurt for pudding, but used yoplait light gingerbread-flavored yogurt, which probably added even more taste. Texture is wonderful, and this recipe can be cut in half very easily and successfully.
great bread!!! i made this for my kids for breakfast and they ate it all up. i reduced the sugar to half of the recommended amount......the chocolate chips add enough sweetness. i didn't have vanilla pudding, so i used vanilla yogurt. i also used half regular flour and half whole wheat flour. i will definitely make this again!!!
This has been a go-to recipe for me for years. The pumpkin makes a significant difference in the texture and taste of the bread. Despite the fact that my sister is an organic farmer, I recommend Libby canned pumpkin. It has both the taste and consistency (not watery) that make for a good bread. I've tried others, and they are either far too watery or too dry. I bought a whole case of Libby canned pumpkin at Target last night, at a great price. I do vary the pudding, typically substituting applesauce, and I also use dark chocolate chips. With the chips, using standard-sized chips works best. I've tried mini chips and chunks, and the minis get lost in the bread. The chunks work a bit better, but they don't spread throughout the batter as well as standard-sized chips. Also, I bake small loaves in an earthenware multi-loaf pan. I don't find that makes a huge difference.
My daughter used to work at a yummy bread store that made a seasonal bread very similar to this. When I saw this recipe, I had to try it! It's very good! I've also made it for the people I work with. I usually have to adjust for high altitude but this recipe seems fine as is. I may substitute yogurt for the pudding next time, as readers have suggested.
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