I love pumpkin, and though it's available in canned form year-round, something seems a bit "off" when you try to use it outside of autumn!
Funny, unrelated pumpkin story: I looove pumpkin. Love it. So every year I am so excited when Starbucks brings back their pumpkin spice latte. And every year I giddlily skip into the store and order a venti, nonfat. And...
Every year I remember that I hate the pumpkin latte.
I brought one of the loaves to my in-laws' house and kept the other one here; I am sure it won't last very long, though!
Oh, and Brooke was right about the 32-servings-is-a-crock thing. Who slices their loaves into sixteen slices? Crazy.
- 2 cups sugar
- 2 cups canned pumpkin
- 1/2 cup vegetable oil
- 1/2 cup fat-free plain yogurt
- 1 tsp vanilla
- 4 large egg whites
- 1 1/2 cup all-purpose flour
- 1 1/2 cup whole wheat flour
- 2 teaspoons ground cinnamon
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 1 cup semisweet chocolate chips
- Cooking spray
Preheat oven 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 (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.
Yield32 servings (serving size: 1 slice)Nutritional InformationCALORIES 152(30% from fat); FAT 5g (sat 1.2g,mono 2.5g,poly 1.1g); PROTEIN 2g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 137mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 26.5g