Top | Breads, Doughs, Muffins, Rolls, etc.
Chocolate Chip Pumpkin Bread
(recipe, Julie Balderrama)
Introduction
I cannot get enough of this bread when I make it. Which is why I don't make it often. Although the recipe is from Cooking Light, I don't think the low-cal promise holds up if i eat a whole loaf myself! I've made these into muffins before too (instead of the loaves)
Ingredients
- 2 cups sugar
- 2 cups canned pumpkin
- ½ cup canola oil
- ½ cup fat-free vanilla pudding
- 4 large egg whites
- 3 cups all-purpose flour
- 2 tsp. ground cinnamon
- 1¼ tsp. salt
- 1 tsp. baking soda
- 1 cup semisweet chocolate chips
- Cooking spray
Steps
- 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.
- Nutritional Information
- Calories:
- 152 (30% from fat)
- Fat:
- 5g (sat 1.2g,mono 2.5g,poly 1.1g)
- Protein:
- 2g
- Carbohydrate:
- 26.5g
- Fiber:
- 1.1g
- Cholesterol:
- 0.0mg
- Iron:
- 1mg
- Sodium:
- 137mg
- Calcium:
- 10mg
- Cooking Light, DECEMBER 2004