Chocolate Chip Pumpkin Bread adapted from Cooking Light
- 1 cup sugar
- 1 cup canned pumpkin
- 1/4 cup
canola oilunsweetened applesauce
- 1/4 cup fat-free
vanilla puddingGreek yogurt
- 2 large egg whites
- 1 1/2 cups all purpose flour
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup semisweet chocolate chips
- cooking spray
- Preheat oven to 350*
- Combine first 5 ingredients in a large bowl, stirring well with a whisk. In a medium bowl, combine flour, cinnamon, salt, and baking soda. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
- Spoon batter into a loaf pan coated with cooking spray. Bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan, then remove. Cool completely on wire rack. Makes 16 slices.
I was so excited that the loaf cracked so perfectly down the middle. My roommate thought it looked like something out of a magazine. Haha!
The loaf smelled incredible, and it permeated throughout the kitchen once I sliced it in half.
This is a really moist loaf due to the addition of applesauce and Greek yogurt. We had to eat it warm while the chocolate chips were still melty...yes melty is a word. My slab:
I can't wait to have this for breakfast with a side of Greek yogurt...topped with extra cinnamon. Mmmm. Yes, Auntie Kelly, I saved some for you ;)
Although my version has only 14 calories less than the original, the fat has been reduced from 5g to 2g! And you still get your chocolate fix.