Pumpkin Chocolate Chip Bread or Muffins

I absolutely LOVE LOVE LOVE Pumpkin Chocolate Chip bread or muffins.  This recipe is the best!  It is sweet enough, but not too sweet.  The yogurt makes it so nice and moist.  They absolutely smell like autumn!

Preheat oven to 350 degrees.

Spray loaf pans with cooking spray – I like using Baker’s Joy for baked goods.

2 – 9 x 5 loaf pans

3 – tin loaf pans

6 small mini bread pans.

32 cupcakes (if using cupcake liners, you do not need to spray these).

2 cups all purpose flour (spooned into measuring cup and leveled)

1 cup whole wheat flour (again, don’t scoop) (NOTE: if you don’t have any whole wheat flour – you can just use all white flour – but don’t use all whole wheat)

Combine flours in a medium size bowl.

1 cup chocolate chips (plus a few extra for the top).   I like using mini inside and regular for the top.

Add a teaspoon or two of this flour to the chocolate chips.  Doing this helps keep the chips suspended within the batter and keeps them from sinking to the bottom.

Give the regular chocolate chips a rough chop.  These will be used for the top.  Set aside.

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

Add cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

1/2 cup brown sugar

1  1/2 cups white sugar

In a separate larger bowl, combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar.

6 oz. container vanilla yogurt (any type)

Add yogurt, eggs, pumpkin, oil, and vanilla extract.  Whisk until smooth.

3 eggs, slightly beaten

15 oz. can pumpkin puree

1/2 cup canola oil

1 tsp. vanilla extract

Slowly add dry ingredients and mix together, being careful not to over mix.

When combined, stir in chocolate chips.

Divide batter between the pans or fill muffins cups..   Sprinkle rough chopped regular chips on the top.

Bake:

Large loaves – 55 – 60 minutes or until a toothpick comes out clean.  Make sure you insert the toothpick in the very middle of the loaf, as this is the part that bakes last.

Tin loaves – 50 minutes

Mini loaves – 38 – 40 minutes

Muffins – 24 minutes.

Let cool for 10 minutes before removing from the pan.

Recipe Source:  Our Best Bites

FULL RECIPE WITHOUT PICTURES —

PUMPKIN CHOCOLATE CHIP BREAD or MUFFINS

2 cups all purpose flour (spooned into measuring cup and leveled)

1 cup whole wheat flour (again, don’t scoop) (NOTE: if you don’t have any whole wheat flour – you can just use all white flour – but don’t use all whole wheat)

2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

1/2 cup brown sugar

1  1/2 cups white sugar

6 oz. container vanilla yogurt (any type)

3 eggs, slightly beaten

15 oz. can pumpkin puree

1/2 cup canola oil

1 tsp. vanilla extract

1 cup chocolate chips (plus a few extra for the top).   I like using mini inside and regular for the top.

Preheat oven to 350 degrees.

Spray loaf pans with cooking spray – I like using Baker’s Joy for baked goods.

2 – 9 x 5 loaf pans

3 – tin loaf pans

6 small mini bread pans.

32 cupcakes (if using cupcake liners, you do not need to spray these).

Spray pans with cooking spray, and set aside.

Rough chop a handful of chocolate chips.  These will be used for the top.  Set aside.

Combine flours.  Add a teaspoon or two of this flour to the chocolate chips.  Doing this helps keep the chips suspended within the batter and keeps them from sinking to the bottom.

Add cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

In a separate larger bowl or a stand mixer, combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar.

Add yogurt, eggs, pumpkin, oil, and vanilla extract.  Mix until smooth.

Slowly add dry ingredients and mix together, being careful not to over mix.

When combined, stir in 1 cup chocolate chips.

Divide batter between the pans.   Sprinkle rough chopped chocolate chips on the top.

Bake:

Large loaves – 50 – 60 minutes or until a toothpick comes out clean.  Make sure you insert the toothpick in the very middle of the loaf, as this is the part that bakes last.

Tin loaves – 50 minutes

Mini loaves – 38 – 40 minutes

Muffins – 24 minutes.

Let cool for 10 minutes before removing from the pan.

Recipe Source:  Our Best Bites