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Best Pumpkin Bread Edit Tags: Appetizers, Breads, Cakes, Desserts, Lunch/Snacks
Your Rating: 
Author: Our Best Bites
Uploaded By: Shelly
Ingredients:- 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
- ½ teaspoons nutmeg
- ¼ teaspoons ground cloves
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon table salt
- ½ cup brown sugar
- 1 ½ cup white sugar
- 6 ounce container vanilla yogurt (or ¾ c sour cream)
- 3 eggs, slightly beaten
- 15 ounce can pumpkin puree
- ½ cup canola oil (or ¼ c applesauce plus ¼ c oil)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (plus a few extra for the top of loaves)
Directions:
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Preheat oven to 350°.
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Spray 2 9×5 (or similar sized) loaf pans with nonstick spray and set aside.
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In a medium bowl combine flours.
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Add cinnamon, nutmeg, cloves, baking soda, baking powder, and salt., whisk gently to combine and set aside.
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In a separate mixing bowl combine brown sugar and white sugar and mix, breaking up any clumps of brown sugar.
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Add yogurt (or sour cream), eggs, pumpkin, oil, and vanilla extract and mix until smooth.
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Slowly add dry ingredients to wet and mix together, being careful to not over mix.
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When combined, gently stir in chocolate chips.
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Divide batter between loaf pans and sprinkle a few extra chocolate chips on top.
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Bake for 50-60 minutes or until a skewer comes out with a few crumbs attached.
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All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that.
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Don't overbake!
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Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan.
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