Chocolate Chip Pumpkin Bread
- Number of Servings: 32
Ingredients
2 cups Splenda2 cups canned pumpkin1/2 cup apple sauce1/2 cup buttermilk4 large egg whites3 cups all-purpose flour2 teaspoons ground cinnamon1 1/4 teaspoons salt1 teaspoon baking soda1 cup milk chocolate chipsCooking spray
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.
Number of Servings: 32
Recipe submitted by SparkPeople user MRSSOPRANO.
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.
Number of Servings: 32
Recipe submitted by SparkPeople user MRSSOPRANO.
Nutritional Info Amount Per Serving
- Calories: 88.5
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 138.2 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 0.9 g
- Protein: 2.1 g
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