Lightened-Up Sour Cream Pumpkin Bread - cooking recipe

Ingredients

1 (15 ounce) can pumpkin
1 1/2 cups sugar
1 1/2 cups Splenda sugar substitute
1 cup light sour cream
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla
3 1/3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons turbinado sugar

Preparation

Preheat oven to 325.
Grease 2 glass bread pans.
Sift all dry ingredients together.
Add wet ingredients & mix until moistened, do not over do it!
Fold in chocolate chips (optional).
Divide between prepared bread pans.
Sprinkle each pan with 1 Tbs turbinado sugar before baking.
Bake 1 hour.