Chocolate Chip Pumpkin Bread

Another amazing recipe from Our Best Bites. She had some good tips: before putting in the chocolate chips, mix them with a little flour so they're coated. That way they won't sink to the bottom while baking. Also, after spraying the pans, take a paper towel and go around the top 1 inch of the pans to remove the grease - this will help with the bread puffing up more evenly around the top of the pans.

Chocolate Chip Pumpkin Bread  Our Best Bites

2 c flour (spooned into measuring cup and leveled)
1 c whole wheat flour, (again, don’t scoop!) or all purpose flour if you like
2 t ground cinnamon
1/2 t nutmeg
1/4 t ground cloves
1 t baking soda
1 1/2 t baking powder
1 t table salt
1/2 c brown sugar
1 1/2 c white sugar
6oz container vanilla yogurt (or another flavor or sour cream)
3 eggs, slightly beaten
15 oz can pumpkin puree
1/2 c canola oil
1 t vanilla extract
1 c chocolate chips (plus a few extra for the top of loaves)

Preheat oven to 350.  Spray 2 9×5 (or similar sized) loaf pans with nonstick spray and set aside.

Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), 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.  Don’t overbake!

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

Source: Our Best Bites