You know it’s officially Fall when you start seeing pumpkin recipes everywhere. Some turn out mushy, watery, or bland. Others turn out savory and sweet. This is one of the later! Found in a Cooking Light magazine, this recipe is a great alternative to tired zucchini breads (we all know how much! !@#$ zucchini my household saw this summer). So I saw a chance to bake and I jumped at it!
Chocolate chips rock!
Chocolate Chip Pumpkin Bread
(Cooking Light)
Ease-Factor Rating: 2. Time is really all you need with this simple beauty (it requires over an hour in the oven). Otherwise it’ll take about 10 minutes to whip up and pour in the pan. The recipe makes 2 loaves but I’m not stocking up for the End and I had no room in my freezer for an extra loaf of anything, so that’s that story. But you go right ahead and make 2 loaves – it would be perfect to take to the office without having to hear your co-worker curse you out for causing her weight gain. Hee. 
Ingredient Search: Canned pumpkin, chocolate chips, and fat-free vanilla pudding mix were the only ingredients I didn’t have on hand, and they’re cheap! Ingredients, check!
Vitals: Calories per serving (each loaf serves 16) = 152; Fat = 5g (1.2g saturated); Protein = 2g; Sodium = 137mg; Carbs = 26.5g; Fiber = 1.1g
Taste: The ONLY way you’re going to like this recipe is if A: You like chocolate chips; B: You like bread, and; C: You like pumpkin. If you can say yes to all three, you’re set! I personally like this as an occasional snack substitute (I say occasional because I really like my protein and the protein content in this isn’t substantial enough to make it onto my usual snack list). It’s also good heated up a touch and enjoy as dessert. Also – something I don’t have criteria for but should perhaps consider – it makes the kitchen smell GREAT while it’s baking! It’s Scentsy-meets-Betty Crocker-meets-Nutritionist!
Ingredients:
2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding mix
4 large egg whites (I used Egg Beaters)
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
Prepare:
Preheat oven to 350 degrees.
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 and stir with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. stir in chocolate chips.
Spoon batter into 2 (8×4-inch) loaf pans coating with cooking spray. Bake at 350 for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes in pan on wire rack. Then remove from pans and cool completely on rack.
Enjoy!
