It’s officially October, so it’s now socially acceptable to talk about pumpkins, fall and Halloween. I’ll be honest–I’m not a big fan of pumpkin foods. In my world–we buy pumpkins, we carve them, we wait until they are shriveled and rotting beyond all recognition, and then we toss them in the trash. HOWEVER, a good friend of mine introduced me to this recipe for pumpkin bread with chocolate chips in it. I have been a HUGE fan of pumpkin bread ever since (add chocolate to anything and you have my undivided attention). You will LOVE this recipe. You can make it as a loaf bread (increase the baking time to 1 hour 15 minutes) or as muffins.
- 2 Cups Sugar
- 2 Cups Canned Pumpkin
- ½ Cup Canola Oil
- ½ Cup Fat-Free Vanilla Pudding (two snack pack size puddings work great)
- 4 Large Egg Whites (you can also use 2 large eggs)
- 3 Cups All-Purpose Flour
- 2 tsp Ground Cinnamon
- 1¼ tsp Salt
- 1 tsp Baking Soda
- 2 Cups Semisweet Chocolate Chips
- Cooking Spray
- Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into measuring cups; level with a knife and pour into a medium bowl. Add cinnamon, salt and baking soda to the flour and stir well with a whisk. Add flour mixture to pumpkin mixture, stirring until just combined. Stir in chocolate chips.
- Coat 2 muffin pans with cooking spray and spoon ¼ Cup of mixture into each muffin hole. Bake at 350 for about 22 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes on a wire rack and then remove from pans. Enjoy! Makes 24 muffins.
The Ingredients:
Flour mixture and Pumpkin mixture:
Mixed together:
Ready to go in the oven:
All done! They smell heavenly!
These get gobbled up pretty quickly in my home and I’m guessing they will in yours too. Enjoy!