Name: Chocolate Chip Pumpkin Bread
Yield: 4 servings
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

Servings: 4 persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chocolate Chip Pumpkin Bread

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