Pumpkin Bread

I usually make pumpkin bread or muffins at least once every Fall, and I chose this recipe last week.  I love my older recipe for pumpkin bread, but tried this one because of the addition of yogurt.  My older recipe, though, has less oil and more pumpkin, just FYI.  To tell you the truth- these two recipes taste exactly the same to me.  Actually, all pumpkin bread tastes the same to me!  It's just fun trying different recipes.  

(Don't burn the tops of your loaves.... like me.  I'm a chronic top-of-loaf-burner.  This is something I'm trying to overcome.  This bread still tasted great- not burned at all.)

Pumpkin Bread

adapted from Our Best Bites

2 cups all purpose flour 

1 cup whole wheat pastry flour
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 (or just measure 6 oz.)
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup regular or mini chocolate chips (plus a few extra for the top of loaves)

1.  Preheat oven to 350 degrees.  Spray 2, 9×5 (or similar sized; I used 8x4-inchers) loaf pans with nonstick spray and set aside.  Just spray the bottoms and first few inches, not the tops of the pans.

2.  Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips so they don't sink to the bottom), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

3.  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.

4.  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 45-60 minutes or until a skewer comes out with a few crumbs attached.  All ovens are different, so watch carefully.  Cover with foil the last few minutes if browning too quickly.  Don’t overbake!

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

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