1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
1 cup pecans, very finely chopped
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
4 large eggs, beaten
15 oz 100% pure pumpkin, canned
1/2 cup canola oil
1/4 cup 1% low-fat milk
1/2 cup mini chocolate chips
Preheat the oven to 350°F. Lightly oil or coat a 15 x 10 x 1-inch baking pan (jelly roll pan) with nonstick cooking spray and set aside.
Whisk together the flour, whole wheat flour, sugar, pecans, baking powder, cinnamon, baking soda, and salt in a large bowl.
In a separate bowl, combine the eggs, pumpkin, canola oil, and milk. Add to the dry mixture along with the chocolate chips and stir to combine.
Spread the batter evenly in the prepared pan and bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack.
Sugar: 7g
:
Calcium: 33mg
Calories: 134kcal
Carbohydrates: 14g
Cholesterol: 25mg
Fat: 8g
Fiber: 1g
Iron: 1mg
Potassium: 46mg
Protein: 2g
Saturated Fat: 1g
Sodium: 105mg
Vitamin A: 49IU
Vitamin C: 1mg
