Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

From: Cooking Light

This makes 2 loafs

2 cups sugar ( I used Splenda)
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup ff yogurt ( I used greek yogurt)
4 large egg whites
3 cups all-purpose flour
2 tsp ground cinnamon
1-1/4 tsp salt
1 tsp baking soda
1 cup semisweet chocolate chips

-I added 2 teaspoons of pumpkin pie spice

FROSTING:

1/2 cup plus 1 tablespoon Cool Whip Free, Thawed
2 Tablespoons Splenda
2 Tablespoons FF cream cheese
1 tablespoon canned pure pumpkin
1 teaspoon sugar free fat free vanilla instant pudding mix
1/8 teaspoon cinnamon

Preheat oven to 350 F. Combine sugar, pumpkin canola oil, yogurt and egg whites in a large bowl, stirring well with a whisk. Combine flour, cinnamon, salt and baking soda in a separate bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips. Spoon batter into two 8×4 inch loaf pans coated with cooking spray. Bake for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack and remove from pans. Cool completely on wire rack.