Light Pumpkin Chocolate Chip Bread

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 32
• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups sugar
• 2 cups canned pumpkin
• 1/2 cup canola oil
• 1/2 cup nonfat vanilla yogurt
• 4 large egg whites
• 1 cup mini chocolate chip

Recipe

• 1 in medium bowl, stir flour, cinnamon, salt, and baking soda to combine.
• 2 in large bowl, combine sugar, pumpkin, canola oil, yogurt, and egg whites. stir to mix well.
• 3 slowly add dry ingredients to wet ingredients stirring until just moist after each addition.
• 4 add mini chocolate chips and stir to integrate.
• 5 spray two loaf pans (4 x 8 inch) with cooking spray. pour half of batter into one pan and the rest into the other.
• 6 bake at 350 degrees for 1 hour. check center with a toothpick for done-ness. loaves may need another 10-15 minutes.
• 7 cool loaf pans on wire rack for 10 minutes and then remove loaves from pans to cool completely.
• 8 this bread freezes very well which is good otherwise i would eat both loaves by myself.