Chocolate Chip Pumpkin Bread

On cold and cloudy days, I seem to get cravings for pumpkin. And this pumpkin bread is my all-time favorite, slightly adapted from the ladies at Our Best Bites. It's warm spice flavor is perfect for chasing away the winter blues.

And I love that I can use whole wheat flour, greek yogurt, and applesauce to make it yummy and healthy…well, sort of healthy :)

Just try not to eat the whole loaf in one sitting…believe me, you'll want to!


Chocolate Chip Pumpkin Bread
(Makes 2 loaves)

Ingredients:
2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground clove
1 teaspoon baking soda
1 1/2 teaspoon baking power
1 teaspoon table salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 ounce container greek yogurt, vanilla
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil (or 1/2 cup applesauce)
1 teaspoon vanilla extract
1 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees. Spray two 9x5 loaf pans with nonstick spray and then lightly cover with flour. Set aside.

2. Combine flours, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Gently combine and set aside.

3. In separate mixing bowl combine the sugars, mixing well with a wooden spoon. Add yogurt, eggs, pumpkin, oil, and vanilla extract. Mix until smooth.

4. Slowly add the dry ingredients until wet. Gently stir in chocolate chips. (The batter will seem a little dry, but don't worry it will still be yummy!) Divide the batter between the two loaf pans and sprinkle a few extra chocolate chips on top if you'd like. Bake for 50-60 minutes or until a toothpick comes out clean. Let cool for 10 minutes and then remove loaves and place on wire rack.


*Time Saving Tip: When completely cooled, wrap the second loaf in layers of plastic wrap and then aluminum foil. Place in the freezer and you'll have a delicious treat for the future! Just place the loaf in the fridge or on the counter to thaw when you're ready to enjoy!