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Chocolate Chip Pumpkin Bread

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  • Chocolate Chip Pumpkin Bread

    The original recipe is from Cooking Light. The only real change I made was to substitute vanilla yogurt for the vanilla pudding, since that was what I had on hand. I made one loaf with chocolate chips for me and one with pecans. This bread is so moist and delicious.

    Chocolate Chip Pumpkin Bread

    2 c sugar
    2 c canned pumpkin
    1/2 c canola oil (I used vegetable oil)
    1/2 c fat-free vanilla pudding (I used fat-free vanilla yogurt)
    4 large egg whites
    3 c all-purpose flour
    2 tsp ground cinnamon
    1 1/4 tsp salt
    1 tsp baking soda
    1 c semisweet chocolate chips (I used milk chocolate chips)
    Cooking spray

    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.

    Yield: 32 servings (serving size: 1 slice)

    Nutritional Information
    CALORIES 152(30% from fat); FAT 5g (sat 1.2g,mono 2.5g,poly 1.1g); PROTEIN 2g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 137mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 26.5g