The weigh in today is the same as last week. But I feel ok about that because once I started losing some weight I’ve actually started really standing on the scales. You know, standing like a normal person and not just balancing on tip toes and hoping the scale doesn’t really notice how heavy you actually are. So this weight is with all my weight on the scales. Also I stayed the same weight even though I made this yesterday for Samhain.
Chocolate Pumpkin Bread (from the Feral Vegetarian Yahoo list)
2 cups sugar
2 cups canned pumpkin purée
1/2 cup canola or vegetable oil
1/2 cup fat free vanilla pudding
4 large egg whites
3 cups all purpose flour
2 tsp. ground cinnamon
1-1/4 tsp. salt
1 tsp. baking soda
1 cup semisweet chocolate chips
Preheat oven to 350° F.
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
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
Spoon batter into two 8″ loaf pans coated with cooking spray.
Bake at 350° F., for 1 hour and 15 minutes or until a wooden pick inserted in
comes out clean.
Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely
on wire rack.
It begged me to make it because pumpkin means Samhain to me and chocolate is just right at any time. I justified it more by making it for my sewing group but we were working so hard that we didn’t eat at all. It would have been a shame to waste it so I’m doing my best to show this loaf of bread that I appreciate it.