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Ingredients One per line	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 (or 3/4 c sour cream) 3 eggs, slightly beaten 15 ounce can pumpkin puree 1/2 cup canola oil (or 1/4 c applesauce plus 1/4 c oil) 1 teaspoon vanilla extract 1 cup chocolate chips (plus a few extra for the top of loaves)
Directions One per line	Preheat oven to 350°. Spray 2 9Ã—5 (or similar sized) loaf pans with nonstick spray and set aside. In a medium bowl combine flours. Add 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 mix, breaking up any clumps of brown sugar. Add yogurt (or sour cream), eggs, pumpkin, oil, and vanilla extract and mix 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.
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