Ingredients:
2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour (again, don't scoop)
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 cups white sugar
6 ounce container vanilla yogurt (3/4 cup)
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 tsp. vanilla extract
1 + 1/3 cups chocolate chips (plus a few extra to sprinkle on the top)
1 cup whole wheat flour (again, don't scoop)
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 cups white sugar
6 ounce container vanilla yogurt (3/4 cup)
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 tsp. vanilla extract
1 + 1/3 cups chocolate chips (plus a few extra to sprinkle on the top)
Directions:
Preheat oven to 350 degrees. Spray two 9x5 loaf pans with nonstick spray and set aside. Mix together dry ingredients using a whisk so that all the clumps are broken up. Then mix together the wet ingredients in a separate bowl and stir till smooth. Combine the wet and dry ingredients and add chocolate chips. Tip: If you toss the chocolate chips in 1-2 Tbsp. of flour before you add them to the batter, they won't sink to the bottom of the loaf while baking. Mix batter until its blended. Pour batter into 2 greased bread pans and bake at 350 degrees for about 50 minutes (until a toothpick comes out clean). Cool slightly in pan for 10 minutes. Run a knife around the edges and remove bread from the pans. Cool completely and store in ziploc bag. Bread also freezes well.
Makes 2 loaves.
Difficulty: Easy
Time to Make: about 20 minutes plus 50 minutes baking time.
Recipe Origin: http://www.ourbestbites.com/2012/10/chocolate-chip-pumpkin-bread/
