The arrival of fall means many things. To me, one of them is making treats using fall ingredients like apples and pumpkin. Last week I set out to find a pumpkin recipe that would be moderately healthy so I wouldn’t feel guilty eating some of it. I settled on this chocolate chip pumpkin bread from Cooking Light because pumpkin and chocolate sounded like a great combination.
This bread is wonderful. It comes together easily (no mixer required) and baked up beautifully. It’s incredibly moist and I thought it had a good chocolate to pumpkin ratio. This recipe makes two loaves so I’ve got a second one in the freezer when the craving strikes!
By Tracey
Chocolate Chip Pumpkin Bread
from Cooking Light
Ingredients:
- 2 cups sugar
- 2 cups canned pumpkin
- 1/2 cup canola oil
- 1/2 cup fat-free vanilla pudding (I used vanilla yogurt)
- 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
Directions:
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 2 (8 x 4-inch) 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.
