It's fall here in Utah, we've even had some wintry like weather. I happened across this recipe last week on Our Best Bites website and knew that I needed to make this recipe for our last dessert recipe in National Dessert Month! This recipe went together quickly and it was amazing! Let's just say these loaves didn't last long at our house! I loved that these didn't seem greasy and heavy, they were all around perfect!
Pumpkin Chocolate Chip Bread
2 cups flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 ounce container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup chocolate chips (plus a few to garnish tops of loaves)
Start by preheating your oven to 350 degrees and spraying two 9x5"-ish loaf pans with baking spray (I love the kind with flour added!).
When I get flour, I take a spoon and spoon it into the measuring cup, that seems to work well for me and it worked on this recipe just great! Combine the flours, spices, baking powder and soda and salt in a large bowl and set aside.
In a different bowl (I used my stand mixer) place the brown sugar and white sugar and mix them together until there aren't any clumps of brown sugar. Add yogurt, eggs, pumpkin, oil and vanilla extract and mix until smooth.
Add your dry ingredients to the wet ingredients and mix until moistened (don't over-mix!). Stir in the chocolate chips (gently!). Then divide batter between your two pans evenly. Garnish with chocolate chips.
Bake for 45-60 minutes. I set my timer for 45 minutes and then checked with a toothpick. There were only a few crumbs and no wet gushy looking stuff on the toothpick, so I knew it was done. If it's not done when you check the first time, just let it bake about 5 minutes longer, check again. Repeat process until the toothpick comes out with just a few crumbs on it. Allow to cool in pans for 10 minutes, then gently remove to a wire rack and cool completely.