Pumpkin Chocolate Chip Bread

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.


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.
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