|Cooking Light's Chocolate Chip Pumpkin Bread|
This is a make-ahead recipe and freezable, so I put one one loaf away for Thanksgiving morning.
Weight Watchers PointsOld Points: 3 points per servingPoints+: 4 points per serving
Makes 2 loaves
Yield: 32 servings
Serving Size: 1 slice
Chocolate Chip Pumpkin Bread
Adapted recipe from Cooking Light Annual Recipes (2005)
- 2 cups sugar
- 2 cups canned pumpkin
- 1/2 cup canola oil
- 1/2 cup fat-free vanilla pudding (pudding not the powder mix)
- 4 large egg whites, lightly beaten
- 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
1) Heat oven to 350°.
2) Combine first 5 ingredients in a large bowl, stirring well with a whisk. (Note: The pudding mix called for 2 cups of 2% milk, but I substituted skim milk. I also added 3/4 cup of pudding to the mixture instead of 1/2.)
4) Combine the flour with the next three ingredients in a medium mixing bowl and stir well with a whisk.
10) Remove from pans and cool completely on wire rack.
Novice Notes: One of my loaves is made with a baking stone loaf pan. A stone loaf pan will make a difference in the crust, as unglazed stoneware will let some moisture escape during baking.
For those of you who have difficulty separating egg whites, an egg separator is a must. You can find them on amazon in a variety of shapes. sizes, and colors.