Pumpkin Bread w/ Chocolate Chips

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 337.9
  • Total Fat: 15.2 g
  • Cholesterol: 35.9 mg
  • Sodium: 266.0 mg
  • Total Carbs: 50.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.2 g

View full nutritional breakdown of Pumpkin Bread w/ Chocolate Chips calories by ingredient
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The recipe from Runner's World magazine. I subbed sugar-free chips for regular. The recipe from Runner's World magazine. I subbed sugar-free chips for regular.
Number of Servings: 24


    Dry Ingredients
    3½ cups flour
    3 cups granulated sugar
    2 tsp baking soda
    1½ tsp salt
    1 tsp ground cinnamon
    1 tsp ground nutmeg
    1 tsp ground cloves
    1½ cups of semi-sweet mini chocolate chips

    Wet Ingredients
    4 eggs
    1 cup canola oil
    2/3 cup water
    2 cups canned, plain pumpkin


Preheat oven to 350° F.

Combine all dry ingredients, except chocolate chips, in a large mixing bowl and mix well.

In a separate bowl, slightly beat the eggs with a fork or wire whisk. Add the remaining wet ingredients to the eggs and stir well. Gradually add the wet ingredients to the dry ingredients. Stir just until evenly mixed. Fold in chocolate chips.

Coat 2 bread pans evenly with cooking spray. Pour half of the mixture into each pan.

Bake for 50-60 minutes.

Number of Servings: 24

Recipe submitted by SparkPeople user CLRICHM.

TAGS:  Desserts |

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