Pumpkin Chocolate Chip Bread

Yummy pumpkin bread and chocolate chips, the perfect fall treat. When I hear that there may be a canned pumpkin shortage this season, I stocked up, hence all the pumpkin recipes. Now there is canned pumpkin everywhere, but I'm still enjoying all the pumpkin foods. The pumpkin bread recipe comes from Gina at Skinny Taste. I added the chocolate chips because I think the combination goes well together. This recipe is perfect for an afternoon snack or as nice breakfast with a cup of tea.

Making lightened up versions of baked goods is not something I am not too familiar with. I find cooking to be a lot easier because the measurements can be very imprecise and adding something or taking something away doesn't necessarily detract from the dish. Baking is more like a chemistry experiment - everything combines in some way to make the final product and deviating too much can cause problems. Even so, I am excited to begin experimenting with making baked goods lighter.

Pumpkin Chocolate Chip Bread
Adapted from Skinny Taste


Makes 16 servings, serving size 1/2 inch slice


Ingredients
1 1/4 cups all purpose flour
1 1/2 cups pumpkin puree
3/4 cup sugar
1 tsp baking soda
1 1/2 teaspoons vanilla extract
2 large egg whites
2 tablespoons vegetable oil
2 teaspoons pumpkin pie spice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup semisweet chocolate chips
Baking spray

Instructions
1. Preheat oven to 350 degrees. Spray a 9x13 loaf pan with baking spray.

2. In a bowl combine flour, sugar, spices and baking soda with a wire whisk. Set aside.

3. In a large bowl combine the pumpkin, oil, egg whites and vanilla. With an electric mixer, mix on medium speed until thickened.

4. Add the flour mixture and mix on low speed until combined, careful not to over mix. Fold in the chocolate chips.

5. Pour into the prepared loaf pan and bake about 50 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool completely before slicing.

Nutrition Information
Calories: 165
Fat: 6
Carbohydrates: 23
Fiber: 1
Protein: 3
Sodium: 123
Points+: 4