I made this recipe as part of a fall-themed recipe exchange, and boy was it the perfect recipe for the theme. This bread tastes like fall. Even Eric likes it, and he doesn’t even like pumpkin. Although I’m starting to think he actually does like pumpkin, just not pumpkin pie. He’s liked both pumpkin things I’ve made so far. I think I’ll try this recipe with mini chocolate chips next time or maybe even walnuts. It’s a great recipe, and it can definitely be adapted to your liking. Plus, this is a super easy recipe. Just mix, pour and bake!
Also, you’ll notice when you look at some of the ingredients that this is a light recipe. Don’t tell anyone; they’ll never know from tasting it.
Pumpkin Chocolate Chip Bread
2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding (or fat-free plain yogurt + 1 tsp of vanilla extract)
4 large egg whites (or 2 eggs)
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
-Preheat oven to 350°.
-Combine first 5 ingredients in a large bowl, stirring well with a whisk.
-Lightly spoon flour (one cup at a time) into a dry measuring cup; level with a knife.
-Add flour to a medium bowl and repeat previous step until all three cups of flour are in the bowl.
-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.
Source: Food alla Puttanesca