Saturday, November 03, 2007

Chocolate Chip Pumpkin Bread

I decided to make a sweet bread for us to take in lunches this week, so I picked this pumpkin-chocolate chip one from Cooking Light. It makes two loaves, so I made one for us and am going to take the second loaf to my group counseling class tomorrow (sad face - not a fan of the class, nor of going to school on a Sunday). We just tasted the one for us, and it is delicious! Well, he isn't as much a fan because he doesn't like pumpkin as much. But I love it! It has such a nice texture and tastes so yummy. Definite make-again, and it would make an excellent gift!

Changes: I ran out of semisweet chocolate chips, so I added in some white chocolate chips as well. This was an excellent choice because it looks pretty and tastes yummy. I also ran out of flour after 2 cups (go me) so I subbed cake flour for the third choice. This was also an excellent decision because it made the bread fluffy. Hooray!

Chocolate Chip Pumpkin Bread

2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding
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

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.

Yield: 2 loaves

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