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Chocolate Chip Pumpkin Bread Recipe

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This recipe for Chocolate Chip Pumpkin Bread, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elisha Wiggins
Added: Saturday, May 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semi-sweet chocolate chips
cooking spray

Directions:
Directions:
Preheat oven to 350. Combine first five ingredients in a large bowl, stirring well with a whisk. Combine flour, cinnamon, salt, and baking soda in a medium bowl. 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.

Number Of Servings:
Number Of Servings:
32 slices
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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