Pumpkin Chocolate Chip Bread

I love this bread but is has a lot of oil in it so I tried making a lighter version of it. It actually turned out pretty good.

Original recipe:

Pumpkin Chocolate Chip Bread

Mix together:
4 eggs
2 c. pumpkin
1/2 c. water
1/2 c. vegetable oil
1 tsp. vanilla

In another bowl, combine:
3 1/4 c. flour
3 c. sugar
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1 1/2 tsp. salt
1 1/2 bags semi sweet chocolate chips

Gradually add mixtures together and stir until smooth. Spray 3 bread loaf pans with cooking spray. Pour batter into each pan until 1/2-3/4 of the way full. Bake at 300 for 50-60 minutes or on 350 for 45 minutes or until a toothpick inserted comes out clean. Watch carefully near the end of cooking to make sure the top doesn't get too brown. If it starts to get too brown cover tops with foil. Makes 3 loaves.

Lighter version:

Pumpkin Chocolate Chip Bread

Mix together:

1 c. egg substitute (or use 1/2 c. substitute and 2 whole eggs)
2 c. pumpkin
1/2 c. water
1/2 c. Northern or Pinto bean puree
1 tsp. vanilla

In another bowl, combine:
3 1/4 c. whole wheat flour
3 c. sugar
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1 1/2 tsp. salt
1 1/2 bags semi sweet chocolate chips

Gradually add mixtures together and stir until smooth. Spray 3 bread loaf pans with cooking spray. Pour batter into each pan until 1/2-3/4 of the way full. Bake at 300 for 50-60 minutes or on 350 for 45 minutes or until a toothpick inserted comes out clean. Watch carefully near the end of cooking to make sure the top doesn't get too brown. If it starts to get too brown cover tops with foil. Makes 3 loaves.