Speaking of Gifts... Chocolate Chunk Pumpkin Bread

I did a trial run of this recipe this year, inspired in part by all the talk of P.Q. back in the fall. Next year, I'll probably do a batch or two of this and bake it in small loaf pans for gift purposes.

Recipe is from December issue of Cooking Light.

2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 (heaping per Carrie) cup semisweet chocolate chunks
Cooking spray

Preheat oven to 350°.

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.

Yield: 32 servings (serving size: 1 slice)

NUTRITION PER SERVING
CALORIES 152(30% from fat); FAT 5g(sat 1.2g,mono 2.5g,poly 1.1g); PROTEIN 2g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 137mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 26.5g