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Chickpea Pumpkin Quick Bread



2 cups sugar
• 2 cups canned pumpkin
• 1/2 cup canola oil
• 1/2 cup fat-free vanilla pudding/or white chocolate pudding
• 4 large egg whites
• 3 cups garbanzo/chickpea flour
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1 1/4 teaspoons salt
• 1 teaspoon baking soda
• 1/2 cup mini semisweet chocolate chips
• 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.
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.