Chocolate Chip Pumpkin Bread
Nothing makes me a hero in my home more than baking a couple loaves of Chocolate Chip Pumpkin Bread.
I found the recipe years ago in Cooking Light Magazine and it has become a breakfast, after-school snack and dessert favorite for all of my boys (including my husband).
I personally enjoy it served warm with just a little whipping cream. Two of my boys like it best smeared with cream cheese, and one loves it just the way it is.
The recipe calls for a 1/2 cup of fat-free vanilla pudding. I just use two, pre-made snack cups from the store.
And, I deviate a little from the original recipe by using “mini” chocolate chips and two whole eggs rather than four egg whites. I always use mini chocolate chips for bread. They don’t settle to the bottom and keep that chocolate-goodness in every bite.
Ingredients List
- Cooking spray
- 2 cups sugar
- 2 cups canned pumpkin
- 1/2 cup canola oil
- 1/2 cup fat-free vanilla pudding
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 1 cup semisweet mini chocolate chips
Method
Preheat oven to 350°F.
Coat two, 8×4 inch, loaf pans with cooking spray.
Combine sugar, pumpkin, oil, vanilla and eggs in a large bowl, stirring well or using a mixer on low.
Combine flour, cinnamon, salt, and baking soda in a medium bowl. Add flour mixture to pumpkin mixture, stirring just until moist. Fold in chocolate chips.
Spoon batter evenly into prepared loaf pans and bake for 1 hour 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.
To serve warm, heat slices in microwave for about 15 seconds.