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Chocolate Chip Pumpkin Bread

Are you a lover of all things pumpkin spice, or is this whole season a flavor profile that’s way down your list? I lean a bit towards the latter, but add some chocolate chips, and I’m back on board! This is a great way to compromise, and it’s always a hit. Great for breakfast, a snack, or a little “sweet treat” at the end of the day.
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Course: Desserts
Ingredients Method

Ingredients
  

  • Cooking spray
  • 2 c. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 3/4 tsp. Kosher salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/2 c. 1 stick melted butter
  • 1 c. granulated sugar
  • 1 c. pumpkin puree
  • 1/4 c. plain full fat Greek yogurt
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 3/4 c. mini chocolate chips

Method
 

  1. Preheat oven to 350°. Line an 8“-x-4” loaf pan with parchment paper then grease or spray with cooking spray.
  2. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.
  3. In a separate large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, yogurt, eggs, and vanilla.
  4. Gradually add dry ingredients to wet ingredients until just combined. Fold in chocolate chips, reserving 2 tablespoons for topping loaf, and transfer batter to prepared pan. Smooth top with an offset spatula and sprinkle with remaining chocolate chips.
  5. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour 20 minutes, covering the top with a foil tent after 1 hour if top appears to be getting too dark.
  6. Let cool 15 minutes before removing from pan and slicing.

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