Ingredients

• 2 cups sugar
• 2 cups canned pumpkin
• 1/2 cup canola oil
• 1 packet of fat free vanilla pudding mix
• 4 large egg whites
• 3 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 1/4 teaspoons salt
• 1 teaspoon baking soda
• 1 cup mini chocolate chips (or raisins)

Directions

1. Preheat oven to 350°.

2. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Make sure to measure flour lightly and not pack it in.

3. Combine flour, cinnamon, pumpkin pie spice, salt, and baking soda in a medium bowl with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. If mixture is too dry, add in a tablespoon of yogurt. Stir in chocolate chips.

4. Spoon batter into 2 (8 × 4-inch) loaf pans coated with cooking spray or greased standard muffin tins. For loaves, bake at 350° for 1 hour or until a wooden toothpick inserted in the center comes out clean; or, for muffins, 15-20 minutes or until a wooden toothpick 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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