Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread Randy Mayor


  • 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


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.

    Enjoy this sweet and spicy chocolate chip pumpkin bread for breakfast or as a tasty mid-afternoon treat.
  • Yield: 32 servings (serving size: 1 slice)

Nutritional Information

Calories per serving: 152
Caloriesfromfat per serving: 30%
Fat per serving: 5g
Saturated fat per serving: 1.2g
Monounsaturated fat per serving: 2.5g
Polyunsaturated fat per serving: 1.1g
Protein per serving: 2g
Carbohydrate per serving: 26.5g
Fiber per serving: 1.1g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 137mg
Calcium per serving: 10mg

Good to Know

Replacing whole eggs with egg whites keeps this classic quick bread cholesterol-free and cuts the saturated fat in half, while fiber-rich pumpkin provides your entire daily vitamin A requirement with just one slice. Look for dark chocolate chips (made without milk) with at least 60% cocoa for an antioxidant boost.

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