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Ingredients
1 teaspoon baking soda
2 cups pumpkin canned
0.5 cup canola oil
4 large egg whites
3 cups flour all-purpose
2 teaspoons ground cinnamon
1.3 teaspoons salt
1 cup semi chocolate chips
2 cups sugar
0.5 cup vanilla pudding fat-free
Equipment
bowl
oven
knife
whisk
wire rack
loaf pan
measuring cup
Directions
Preheat oven to 35
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.
