The past month has been a busy one. It hasn't left me much time for blogging, but I promise to do better. I have been meaning to post this note for a bit now...there is always time for chocolate chip pumpkin bread. This recipe is a favorite of mine and adds a little bit of chocolatey goodness in each bite. I took the bread to our annual company Thanksgiving celebration, and it was gone in a flash.
The recipe is from the December 2004 issue of Cooking Light and has splattered pumpkin and flour all over it, but I pull it out every year. Enjoy!
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
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.