Ingredients

• 1 1/2 Cups Sugar


• 2 Cups Canned Pumpkin


• 1/2 Cup Canola Oil


• 1/2 Cup Fat-Free, Sugar-Free Vanilla Pudding


• 4 Large Egg Whites


• 1 1/2 Cups All-Purpose Flour


• 1 1/2 Cups Whole Wheat Flour


• 2 Teaspoons Ground Cinnamon


• 1 1/4 Teaspoons Salt


• 1 Teaspoon Baking Soda


• 1 Cup Semisweet Chocolate Chips

Directions

1. Combine first 5 ingredients in a large bowl, stirring well with a whisk.


2. Lightly spoon flour into dry measuring cups; level with a knife.


3. Combine flour, cinnamon, salt and baking soda in a medium bowl, stirring well with whisk.


4. Add flour mixture to pumpkin mixture, stirring just until moist.


5. Stir in chocolate chips.


6. Spoon batter into 2 loaf pans coated with cooking spray.

Bake at 350 degrees F for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean.

7. Cool 10 minutes in pans on a wire rack, and remove from pans.


8. Cool completely on wire rack.