Tuesday, November 12, 2013

Pumpkin Bread (with Chocolate Chips!)

Hey guys, I feel silly stating the obvious, but it's definitely pumpkin season.  Maybe you've seen the insane number of pumpkin spice lattes being advertised?  I can never fully get behind them- far too sweet and overmarketed for me.  Which isn't to say that I don't enjoy pumpkin; when pureed, it adds  moistness for a bread that suits the fall perfectly.  This recipe is divine with a cup of earl grey tea in the afternoon, or a pat of butter for breakfast.  It will keep for days, and even makes two loaves!  When it comes to pumpkin, think outside the cup.

Pumpkin Bread (with Chocolate Chips!)  (from Babycenter Blog)
3 c. all purpose flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 c. brown sugar
1 c. white sugar
3/4 c. Greek yogurt
3 eggs, lightly beaten
15 oz. can pumpkin puree
1/2 c. applesauce
1 tsp. vanilla extract
1 c. chocolate chips

1. Preheat oven to 350.
2. Combine flour, spices, salt, baking soda, and baking powder in a medium bowl.
3. In a separate medium bowl, combine sugars, then add yogurt, eggs, pumpkin, applesauce, and vanilla; whisk until smooth.
4. Slowly add dry ingredients to wet and stir until combined.  Add chocolate chips, then divide batter between two greased 9x5 loaf pans.  Bake 50-60 minutes, until an inserted toothpick comes out clean.

1 comment:

  1. We buy pumpkin chocolate chip bread from a bakery at the Farmer's Market - but with this recipe I will make my own. AND Brent will love it!