Pumpkin Recipe #4

Chocolate Chip Pumpkin Bread

This recipe is from Our Best Bites- go here to see excellent pictures of the baking process instead of pictures of my little sicky loving on a piece of bread.

2 cups all purpose flour (spooned into measuring cup and leveled)

1 cup whole wheat flour (I just did 3 cups of all purpose)

2 tsp ground cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

1/2 cup brown sugar

1 1/2 cup white sugar

6 ounce container vanilla yogurt

3 eggs, slightly beaten

15 oz can pumpkin puree

1/2 cup canola oil

1 tsp vanilla extract

1 cup chocolate chips (plus a few extra for the top of loaves)

Preheat oven to 350 degrees.  Spray 2 9x5 loaf pans with nonstick spray and set aside.  Combine flours, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar.  Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.

Slowly add dry ingredients to wet and mix together, being careful to not over mix.  When combined, gently stir in chocolate chips.   Divide batter between loaf pans and sprinkle a few extra chocolate chips on top.  Bake for 50-60 minutes or until a skewer comes out with a few crumbs attached.  All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that.  Don’t overbake!

Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan.