Perfectly moist pumpkin bread with all of the spices of autumn. Studded with creamy morsels of chocolate, this is the ultimate pumpkin bread!
- 2 cups all purpose flour (spooned into measuring cup and leveled)
- 1 cup whole wheat flour, (again, don’t scoop!) or all purpose flour if you like
- 2 teaspoons ground cinnamon
- 1/2 teaspoons nutmeg
- 1/4 teaspoons ground cloves
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon table 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 extra for the top of loaves)
- Preheat oven to 350 degrees. 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. 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.
- Don’t get into it when it’s still piping hot, or else it will fall apart. Wait until it’s just warm – with a little bit of melted butter on top, it’s like heaven!
- A lot of times when you add chocolate chips to breads, cakes, and muffins, you’re bread will bake up beautifully and all of the chips will sink to the bottom. To combat that problem, here’s an easy fix: just toss a little of your flour in with your chips first. Once they’re coated, the flour helps suspend them in your batter.