Health-i-fied Pumpkin Chocolate Chip Bread

There Is something about the fall that makes me want to bake with pumpkin, and cinnamon, and cloves, and all the things that smell delightfully fall-ish. I've been looking through all my recipes for one that looked delicious and healthy all at the same time, and I came across this one from Cookinglight.com. It received numerous RAVE reviews, and I can't wait to try it out! I think it would be a great recipe to make into muffins as well.

Chocolate Chip Pumpkin Bread

Ingredients

• 2 cups sugar
• 2 cups canned pumpkin
• 1/2 cup canola oil (I think you could substitute 1/2 of this for applesauce)
  
• 1/2 cup fat-free vanilla pudding
• 4 large egg whites
• 3 cups all-purpose flour (I'd maybe try using 1/2 whole wheat flour 1/2 white)
  
• 2 teaspoons ground cinnamon
• 1 1/4 teaspoons salt
• 1 teaspoon baking soda
• 1 cup semisweet chocolate chips
  
• Cooking spray

(Photo from Cookinglight.com)

Preparation

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.

Nutritional Information

Calories: 152 (30% from fat)

Fat: 5g (sat 1.2g,mono 2.5g,poly 1.1g)

Protein: 2g

Carbohydrate: 26.5g

Fiber: 1.1g

Cholesterol: 0.0mg

Iron: 1mg

Sodium: 137mg

Calcium: 10mg