Low Fat Chocolate Chip Pumpkin Bread and More Linkage

Why YES you can have "low fat" and "chocolate chip" in the same recipe! I proved this theory tonight. Remember when I made the Cooking Light recipe for Banana Cake even lighter by just a few simple substitutions? Yep, I slapped CL in the face again by modifying their Chocolate Chip Pumpkin Bread recipe.

Chocolate Chip Pumpkin Bread adapted from Cooking Light


Ingredients

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

Preparation

• Preheat oven to 350*
• Combine first 5 ingredients in a large bowl, stirring well with a whisk. In a medium bowl, combine flour, cinnamon, salt, and baking soda. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
• Spoon batter into a loaf pan coated with cooking spray. Bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan, then remove. Cool completely on wire rack. Makes 16 slices.