Chocolate Chip Pumpkin Bread
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 2 eggs
- ½ cup canola oil
- 1 cup canned pumpkin puree
- ½ cup light brown sugar packed
- ½ cup sugar
- ½ cup plain greek yogurt
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Butter a 9 x 5 loaf pan and set aside. In a large bowl mix together the flour, baking soda, salt, cinnamon, nutmeg and allspice.
In a separate bowl, whisk together the egg, oil, pumpkin, both sugars and greek yogurt until combined.
Add the wet ingredients to the dry ingredients and fold gently. Do not over mix.
Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean. If the top begins to brown cover with aluminum foil.
Remove from the oven and let cool in the pan for 20 minutes. Take the loaf out of the pan and allow it to cool completely on a wire rack.