Chocolate Chip Pumpkin Bread
- 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)
|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.