"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chocolate Chip Pumpkin Bread Recipe

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

Bethanie Newton
Added: Saturday, September 30, 2006


2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla yogurt
4 large egg whites
3 cups all purpose flour
2 tsp ground cinnamon
1 1/4 tsp. salt
1 tsp. baking soda
1 cup semisweet chocolate chips
cooking spray

For a lower calorie and just as delicious muffin replace the canola oil with 1/2 cup applesauce. You can also use Whole Wheat flour as well. Higher fiber less fat and just as tasty.

Preheat over to 350

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Spoon batter into 2 (8x4 inch pans) coated with cooking spray. Bake in 350 oven for 1 hour and 15 minutes or until a wooden pick comes out clean. Cool ten minutes on wire rack, and remove from pans

Personal Notes:
Personal Notes:
These would also be good with chopped nuts. Very moist and delicious!! Yum.




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