2 cups sugar
2 cups canned pumpkin
1/2 cup applesauce
1 (4 oz.) pkg. instant vanilla pudding (sugar-free, fat-free)
3/4 cup egg whites
3 cups whole-wheat flour
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 1/4 tsp. salt
1 tsp. baking soda
1 cup semi-sweet chocolate chunks (optional)

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 flour, cinnamon, pumpkin pie spice, 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 two 8x4-inch loaf pans coated with non-stick cooking spray (Pam).

Bake at 350°F for 1 hour and 15 minutes (or less depending on your oven, mine cooked in a little less than an hour) 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.

Makes 32 servings (serving size: 1 slice).

Calories per slice for this version is 105 (without chocolate) and 120 calories per slice with chocolate.

Submitted by: The Anonymous Cook