Top | Breads, Doughs, Muffins, Rolls, etc.

Chocolate Chip Pumpkin Bread

(recipe, Julie Balderrama)


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)


  1. 2 cups sugar
  2. 2 cups canned pumpkin
  3. ½ cup canola oil
  4. ½ cup fat-free vanilla pudding
  5. 4 large egg whites
  6. 3 cups all-purpose flour
  7. 2 tsp. ground cinnamon
  8. 1¼ tsp. salt
  9. 1 tsp. baking soda
  10. 1 cup semisweet chocolate chips
  11. Cooking spray


  1. Preheat oven to 350°.
  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 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.
  4. Nutritional Information
  5. Calories:
  6. 152 (30% from fat)
  7. Fat:
  8. 5g (sat 1.2g,mono 2.5g,poly 1.1g)
  9. Protein:
  10. 2g
  11. Carbohydrate:
  12. 26.5g
  13. Fiber:
  14. 1.1g
  15. Cholesterol:
  16. 0.0mg
  17. Iron:
  18. 1mg
  19. Sodium:
  20. 137mg
  21. Calcium:
  22. 10mg
  23. Cooking Light, DECEMBER 2004