Pumpkin Bread


I had to use up the leftover pumpkin puree from last night's creamy pumpkin pasta so I figured I'd make some kind of quick bread. I was flipping through some of the recipes that I had flagged and I came across this one from Stephanie Cooks. I had everything I needed on hand, so I figrued what the heck. The recipe says to make 2 loaves so I did, and I only put chocolate chips in one since Joel isn't a fan of them. This bread is delicous! I sliced a few pieces for Joel and I to try and I smeared one with a bit of cream cheese for an extra special treat. I can't wait for breakfast tomorrow morning to have another piece!


2 cups Sugar
2 cups Pumpkin
1/2 cup Canola Oil
1/2 cup Half & Half (original recipe calls for Buttermilk but I didn't have it)
4 Egg Whites
3 cups Flour
2 teaspoons Cinnamon
1 1/4 teaspoon Salt
1 teaspoon Baking Soda
1 cup Chocolate Chips
Cooking Spray

Combine the first 5 ingredients in a large bowl, stirring well. In a separate bowl, combine flour, cinnamon, salt, and baking soda, stirring to mix well. Add the flour mixture to the pumpkin mixture, stirring until just moist. At this point, I separated half the batter to another bowl and only added chocolate chips to only one of them. Pour batter into 2 loaf pans coated with cooking spray. Bake at 350 degrees for about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. Cool for 10 minutes in the pans and then remove and cool completely.