Nutritional Information: 32 Servings
Calories: 115 , Fat: 5g , Protein:2g, Carbohydrate: 26.5g, Fiber: 1.1g, Points + = 4, Smart Points = 5
2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
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.
I thought I was doing pretty well this weekend, not baking anything at all. I’ve been trying to cut back on my carb intake and baking lately, because I eat way too much of that stuff. I kept on thinking about this pumpkin bread and how it was so stinking good, that I had to make some!!!! You should go and make some of this right now too! It was calling my name.
This recipe has been on my blog before and it is one of my favorites from Cooking Light. Cooking Light made this recipe can you believe that? The amount of calories and fat per slice ain’t bad either. I’ve made this using pumpkin pie spice pudding instead of vanilla. Make sure you make the pudding before hand too, because it’s just not the powder stuff you add into this recipe. I get asked this question so many times when posting it on message boards for other people to share.