Chocolate Chip Pumpkin Bread*

By mamapig

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.

Ingredients

• 2 cup sugar
• 2 cup canned pumpkin
• 1/2 cup canola oil
• 1/2 cup fat-free vanilla pudding
• 4 lg egg whites
• 3 cup all-purpose flour
• 2 tsp. ground cinnamon
• 1 1/4 tsp. salt
• 1 tsp. baking soda
• 1 cup semisweet chocolate chips
• Cooking spray

Details

Adapted from health.com

Preparation

Step 1

Combine first 5 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.