My Stampin' Up! Classes

Monday, October 20, 2008

Chocolate Chip Pumpkin bread...

By request, I'm posting this recipe. It's absolutely wonderful - and it goes fast!

The original recipe ran in Cooking Light magazine and was modified slightly by my friend Julie C., who shared it with me.

Chocolate Chip Pumpkin Bread


1-1/3 cups sugar
15 oz can pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding
4 lg egg whites
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp. ground cinnamon
1-1/4 tsp salt
2-1/2 tsp baking soda
3/4 cup semi-sweet chocolate chips

Combine first 6 ingredients in a large bowl, stirring well with a wire whisk. In a separate bowl, combine flour, cinnamon, salt and baking soda, stirring well. Add flour mixture to pumpkin mixture, stirring just until moist. Fold in chocolate chips.

Spoon batter into two medium, nonstick bread loaf pans (8 1/2" x 4 1/2" each). Bake in a 350 degree oven for 50-60 minutes, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack. Remove from pans and cool completely on the racks.

4 comments:

Holly said...

YEAH!!! I loved this Bread when you made it... THANK YOU..

Shirley Pumpkin said...

wow.... wonderful picture of the Bread!! *LOL* I do have to say it is the best Pumpkin Bread ever... and I know about Pumpkins!!

Beth R. said...

I will be making this today, I love this type of bread and the combo of choc and pumpkin is great. I have a cookie recipe with the same flavors and we love them.
Question: LOVE the plate this bread is photo'd on....any info on those?
P.S. Found your blog just today and quickly added to my favorites!

Thelma & Louise (aka Terry & Kim) said...

I have no idea where that plate is from! But I'm glad you liked our blog enough to add it to your favorites.

Thanks!

Terry