Chocolate Pumpkin Bread

[Guest guest]

Chocolate Pumpkin Bread

 

2 cups sugar

2 cups canned pumpkin purée

1/2 cup canola or vegetable oil

1/2 cup fat free vanilla pudding

4 large egg whites

3 cups all purpose flour

2 tsp. ground cinnamon

1-1/4 tsp. salt

1 tsp. baking soda

1 cup semisweet chocolate chips

Cooking spray

 

Preheat oven to 350° F.

 

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 two 8 " loaf pans coated with cooking spray.

 

Bake at 350° F., 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).

 

Nutrition Information:

Per serving = calories 152 (30% from fat), fat 5 g (sat 1.2 g, mono 2.5 g,

poly 1.1 g),

protein 2 g, cholesterol 0.0 mg, calcium 10 mg, sodium 137 mg, fiber 1.1 g,

iron 1 mg,

carbs 26.5 g.