Sunday, November 8, 2009

Pumpkin Chocolate Chip Bread Recipe.


  • 2 cups sugar
  • 2 cups canned pumpkin
  • 1/2 cup vegetable oil
  • 1/2 cup fat-free plain yogurt
  • 1 tsp vanilla
  • 4 large egg whites
  • 1 1/2 cup all-purpose flour
  • 1 1/2 cup whole wheat flour
  • 2 teaspoons ground cinnamon
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • Cooking spray

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.

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