Light Pumpkin Chocolate Chip Bread

• 3 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups sugar
• 2 cups canned pumpkin
• 12 cup canola oil
• 12 cup nonfat vanilla yogurt
• 4 large egg whites
• 1 cup mini chocolate chip

1. In medium bowl, stir flour, cinnamon, salt, and baking soda to combine.
2. In large bowl, combine sugar, pumpkin, canola oil, yogurt, and egg whites.
3. Stir to mix well.
4. Slowly add dry ingredients to wet ingredients stirring until just moist after each addition.
5. Add mini chocolate chips and stir to integrate.
6. Spray two loaf pans (4 x 8 inch) with cooking spray.
7. Pour half of batter into one pan and the rest into the other.
8. Bake at 350 degrees for 1 hour.
9. Check center with a toothpick for done-ness.
10. Loaves may need another 10-15 minutes.
11. Cool loaf pans on wire rack for 10 minutes and then remove loaves from pans to cool completely.
12. This bread freezes very well which is good otherwise I would eat both loaves by myself.

allpurpose, ground cinnamon, salt, baking soda, sugar, pumpkin, canola oil, nonfat vanilla yogurt, egg whites, chocolate chip

Taken from www.food.com/recipe/light-pumpkin-chocolate-chip-bread-280041 (may not work)