The Olive Bin

Chocolate Chip Pumpkin Bread

Preheat oven to 350F. Combine sugar, canned pumpkin, 1/4 C butter olive oil, vanilla pudding, egg whites in a large bowl. Stir well with a whisk. Combine flour, cinnamon, salt, and baking soda in a medium bowl. Stir well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips. Spoon batter into 2 loaf pans coated with 2 T butter olive oil. Bake 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.
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Ingredients

2 C sugar
2 C canned pumpkin
1/4 C + 2 T of The Olive Bin’s Butter Olive Oil

1/2 C prepared fat free vanilla pudding
4 large egg whites
3 C all purpose flour
2 tsp ground cinnamon
1 1/4 tsp salt
1 tsp baking soda
1 C semi-sweet chocolate chips

Directions

  1. Preheat oven to 350F. Combine sugar, canned pumpkin, 1/4 C butter olive oil, vanilla pudding, egg whites in a large bowl. Stir well with a whisk.
  2. Combine flour, cinnamon, salt, and baking soda in a medium bowl. Stir well with a whisk.
  3. Add flour mixture to pumpkin mixture, stirring just until moist.
  4. Stir in chocolate chips. Spoon batter into 2 loaf pans coated with 2 T butter olive oil.
  5. Bake 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.

Associated Products

Butter Olive Oil
Butter Olive Oil
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Butter Olive Oil Recipe Set
Butter Olive Oil Recipe Set
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