by Lara Veazey,MA,RD/LD,CPT
Preheat oven to 350 F and coat 2 (8 x 4-inch) loaf pans with cooking spray.
Wet Ingredients:
2 cups sugar
½ cup canola oil
2 cups canned pumpkin
½ cup fat-free vanilla pudding
4 large egg whites
(Combine all of the wet ingredients into a large bowl and mix until smooth)
Dry Ingredients:
1 ½ cups whole-wheat pastry flour
1 ½ cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1 ¼ tsp salt
(Measure flour into a sifter and mix dry ingredients over Wet Ingredients and stir just until moist)
Remaining Ingredients:
1 cup dark chocolate chips
(Stir in the dark chocolate chips with a large wooden spoon. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350°F for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on wire rack, and remove from pans. Cool completely on wire rack.
*Freeze Pumpkin bread for weeks for quick breakfast, desserts, and gifts
Yield: 32 servings
Serving Size: 1 slice of pumpkin bread
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