Chocolate Chip Pumpkin Bread


1 cup sugar
1 15 oz. can pure pumpkin puree
1/4 cup canola oil
6 oz. low fat vanilla yogurt
2 large egg whites, lightly beaten
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup semi-sweet chocolate chips
Cooking spray

Preheat oven to 350°. Coat a large (8-, 9- or 10-inch) loaf pan with cooking spray. Obviously, the smaller your loaf pan, the taller your loaf will be.

Combine first 6 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, nutmeg, 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 prepared loaf pan. Bake for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.


I found this recipe on one of my favorite blogs, thekitchensink, in her Fall Section (SUCH a good idea…). Her recipe is adapted from Cooking Light, and uses sour cream instead of yogurt. I also added more chocolate chips….naturally.





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