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.
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.