Ingredients: (Makes two loaves--freeze one for later!)
2 cups sugar 2 cups canned pumpkin 1/2 cup canola oil 1/2 cup fat-free vanilla pudding 4 large egg whites 3 cups all-purpose flour (Note from Sarah: You could also use whole wheat) 2 teaspoons ground cinnamon (Another note from Sarah: I'd also add more spices, like cloves (just a pinch) and nutmeg) 1 1/4 teaspoons salt 1 teaspoon baking soda 1 cup semisweet chocolate chips (optional) Cooking spray
Preheat oven to 350°. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips, if using.Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° 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.