Wednesday, October 28, 2009

Pumpkin Yum

Fall was knocking on my doorstep this weekend, and what goes better with Fall than the smell of pumpkin? The two go hand in hand. I decided to get a little crafty in the kitchen to help bring on that Fall feel.

This pumpkin loaf is something I've been making with my mom since I can remember. The recipe is uber easy & great for desert or even breakfast.

Pumpkin puree, sour cream & egg whites. Who would of thought?

Flour, cinnamon, nutmeg & yummy chocolate chips!

Great with a little melted butter added on top. Enjoy!

Chocolate Chip-Pumpkin Bread

Adapted from Cooking Light

1 cup sugar

1 cup pumpkin puree, homemade or canned

1/4 cup canola oil

1/4 cup sour cream (full or low fat)

2 large egg whites, lightly beaten

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup semi- or bitter-sweet chocolate chips

Cooking spray

Preheat oven to 350°. Coat a large (8-, 9- or 10-inch) loaf pan with spray.

Combine first 6 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, nutmeg, 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 prepared loaf pans. Bake 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.

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