4 eggs
15 oz. can solid-pack pumpkin
1/3 c. unsweetened applesauce
2 c. white sugar
1 c. All-Bran cereal
1 c. unbleached all-purpose white flour
1 c. whole wheat pastry flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1-1/2 t. cinnamon
1/2 t. ground cloves
1/4 t. ground ginger
1 c. chopped pecans
1 c. mini chocolate chips
Powdered sugar, garnish if not using whipped topping
True Whip topping, optional (see note)
In a mixing bowl, beat eggs until frothy. Add the pumpkin, applesauce, and bran; mix well. Stir in sugar. Combine remaining dry ingredients and gradually add to pumpkin mixture and mix well. Stir in pecans and chocolate chips.
Pour into Bundt pan coated with nonstick cooking spray.
Bake at 350 degrees for 55 minutes or until toothpick inserted near center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Dust with powdered sugar.