Lightened-Up Sour Cream Pumpkin Bread

• 1 (15 ounce) can pumpkin
• 1 1/2 cups sugar
• 1 1/2 cups Splenda sugar substitute
• 1 cup light sour cream
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla
• 3 1/3 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1 pinch salt
• 1 cup semi-sweet chocolate chips
• 2 tablespoons turbinado sugar

1. Preheat oven to 325.
2. Grease 2 glass bread pans.
3. Sift all dry ingredients together.
4. Add wet ingredients & mix until moistened, do not over do it!
5. Fold in chocolate chips (optional).
6. Divide between prepared bread pans.
7. Sprinkle each pan with 1 Tbs turbinado sugar before baking.
8. Bake 1 hour.

pumpkin, sugar, splenda sugar substitute, light sour cream, vegetable oil, unsweetened applesauce, vanilla, flour, baking soda, cinnamon, pumpkin pie spice, salt, semisweet chocolate chips, turbinado sugar

Taken from www.food.com/recipe/lightened-up-sour-cream-pumpkin-bread-534492 (may not work)