Heavenly Pumpkin Bread

This bread is so, so good and easy too. I spotted this recipe on Tricia's blog and knew right away that I wanted to try it. The original recipe is from Cooking Light. The only real change I made was to substitute vanilla yogurt for the vanilla pudding, since that was what I had on hand. I made one loaf with chocolate chips for me and one with pecans for Joe. This bread is so moist and delicious. I ate nearly half of the chocolate chip loaf myself the night I made it. Definitely a keeper. Oh - and I scoff at the "32 servings." More like 16.... ;)

Chocolate Chip Pumpkin Bread

Ingredients
2 cups sugar

2 cups canned pumpkin

1/2 cup canola oil (I used vegetable oil)

1/2 cup fat-free vanilla pudding (I used fat-free vanilla yogurt)

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 (I used milk chocolate chips)

Cooking spray

Preparation

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.

Yield
32 servings (serving size: 1 slice)

Nutritional Information
CALORIES 152(30% from fat); FAT 5g (sat 1.2g,mono 2.5g,poly 1.1g); PROTEIN 2g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 137mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 26.5g