Saturday, September 13, 2008

Chocolate Chip Pumpkin Bread

Thank you, thank you, thank you to Brooke for making this bread and blogging about it, thus bringing it into my life.

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.

Oh well.

Anyway, this bread was SO easy to make, and it smelled amazing in the oven. And the taste? To die for. Even my pumpkin-hating husband ate two slices!

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


  1. Mmmm..that looks awesome. I have a can of pumpkin in my pantry - I think I know what I might bake this afternoon!

  2. That looks great. I might have to try that this weekend!

  3. I love pumpkin bread, and the chocolate sounds like a welcome addition. And I love the gingerbread latte at Christmas... what do you think of that one? I think part of it is just the fun of changing seasons, and that the drinks symbolizes the new season.

  4. I'm a HUGE pumpkin fan- I almost did a cartwheel in the grocery store when I came across Edy's Slow Churned Pumpkin ice cream last week- wooo! I will definitely try this recipe soon- love that it's 'healthy' too ;)

  5. hi there, looks delicious...but When do you add the eggs ?
    Thanks !


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