Chocolate Chip Pumpkin Bread
1 ½ c sugar
2 cups canned pumpkin
½ cup canola oil
½ cup (fat-free or low-fat) vanilla yogurt
½ cup Red Mill whole ground Flaxseed Meal
4 large egg whites
3 cups all-purpose flour
2 tsp gr cinnamon
1 tsp salt
1 tsp baking soda
½ cup semisweet mini chocolate chips
Preheat oven to 350. Combine first six ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cup; Combine flour cinnamon, salt, baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring until moist. Stir in choc chips. Bake in 2 greased, loaf pans for 50-60 mins or until knife comes out clean.
Nutritional information is for ingredients that included pudding, more sugar and choc chips so these stats are slightly high.
Kcals 152; Fat 5g (1.2g saturated, 2.5g mono-sat., 1.1g poly sat.); Protein 2g; Carbs 26.5g; Fiber 1.1g; Cholesterol 0mg; Sodium 137mg; Calcium 10mg. Magnesium, Potassium, Folate, and Betacarotene are also present in high quantities of pumpkin (a superfood) but I wasn’t able to determine per serving amounts.