Chocolate Chip Pumpkin Bread

October 19, 2016 1:59 pm Written by


2 cups sugar
2 cups Libby’s canned pumpkin
½ cup canola oil
½ cup sugar-free vanilla pudding
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 ¼ teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray


Preheat oven to 350 degrees. Combine first five ingredients in a large bowl and stir well with a whisk. Lightly spoon flour into a dry measuring cup; and 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 1 cup of chocolate chips.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Sprinkle remaining 1/2 cup of chocolate chips on top of each loaf. Bake at 350 degrees 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.

Nutrition Information:
Yield: 32 servings
Serving: 1 slice
Calories per serving: 172 (32% from fat)
Fat: 6 g
Saturated – 1.2 g
Monounsaturated – 2.5 g
Polyunsaturated – 1.1 g
Protein: 2 g
Cholesterol: 0 mg
Calcium: 30 mg
Sodium: 137 mg
Fiber: 1 g
Iron: 1 mg
Carbohydrate: 29 g

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