Pumpkin chocolate loaf
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Unbleached flour |
| 1 | cup | Granulated sugar |
| 1 | teaspoon | Baking soda |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Ginger |
| ¼ | teaspoon | Cloves |
| ¼ | teaspoon | Salt |
| ½ | cup | Applesauce |
| 2 | Egg whites -- whipped | |
| ¾ | cup | Pumpkin |
| ¾ | cup | Semi sweet chocolate chips |
| ½ | cup | Powdered sugar -- sifted |
| ⅛ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Nutmeg |
| 2 | tablespoons | Fat-free yogurt -- |
| Undrained | ||
Directions
TOPPING
Preheat oven at 350. Prepare bottom and sides of 9 x 5 x 3" loaf pan with cooking spray and flour. In a mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In another mixing bowl, combine applesauce, egg whites, pumpkin, chips, and yogurt. Mix dry ingredients with wet ingredients just until moistened. Pour mixture into prepared pan. Bake for 65 t0 75 minutes or until cake springs back when lightly touched in center.
Meanwhile, to prepare topping, combine powdered sugar, nutmeg, cinnamon, and yogurt. Spread on cooled loaf.
Recipe By : Jo Anne Merrill