Chocolate Chip Pumpkin Bread
Yields 32 servings
Preheat oven to 350
2 cups sugar - 2 cups canned pumpkin - 1/2 cup canola oil - 1/2 cup fat free vanilla pudding (3 oz box) - 4 large egg whites - 3 cups flour - 2 tsp ground cinnamon - 1 1/4 tsp salt - 1 tsp baking soda - 1 cup semi sweet chocolate chips - cooking spray
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups, level with 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 (8x4) loaf pans coated with cooking spray. Bake at 350 until toothpick inserted in center comes out clean.
Cool 10 mins in pans on wire rack, then remove from pans. Cool completely on wire rack.
The Florida Conference of The United Methodist Church
450 Martin Luther King, Jr. Avenue
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