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Pumpkin Chocolate Chip Bread or Muffins

February 3, 2013

Pumpkin Chocolate Chip Bread or Muffins (17)

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!

Pumpkin Chocolate Chip Bread (3)

 

Pumpkin Chocolate Chip Bread or Muffins (2)

Preheat oven to 350 degrees.

Spray 2  9 x 5 loaf pans with cooking spray. and set aside.  OR 6 small mini bread pans.  OR 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.

Pumpkin Chocolate Chip Bread or Muffins (9)

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.

Pumpkin Chocolate Chip Bread or Muffins (11)

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.

Pumpkin Chocolate Chip Bread or Muffins (3)

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.

Pumpkin Chocolate Chip Bread or Muffins (4)

6 oz. container vanilla yogurt (any type)

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

Pumpkin Chocolate Chip Bread or Muffins (5)

3 eggs, slightly beaten

Pumpkin Chocolate Chip Bread or Muffins (6)

15 oz. can pumpkin puree

Pumpkin Chocolate Chip Bread or Muffins (7)

1/2 cup canola oil

Pumpkin Chocolate Chip Bread or Muffins (8)

1 tsp. vanilla extract

Pumpkin Chocolate Chip Bread

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

Pumpkin Chocolate Chip Bread or Muffins (10)

When combined, stir in chocolate chips.

Pumpkin Chocolate Chip Bread or Muffins (13)

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

Pumpkin Chocolate Chip Bread or Muffins (14)

Pumpkin Chocolate Chip Bread or Muffins (15)

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.

Mini loaves – 38 – 40 minutes

Muffins – 24 minutes.

Let cool for 10 minutes before removing from the pan.

Pumpkin Chocolate Chip Bread or Muffins (1)

Weight Watchers:  70 PointsPlus per loaf – 4 PointsPlus per muffins

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 2 9 x 5 loaf pans with cooking spray. and 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.

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

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

In a separate bowl, 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.  Whisk until smooth.

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

When combined, stir in chocolate chips.

Divide batter between the two loaf pans.   Sprinkle rough chopped regular 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.

Mini loaves – 38 – 40 minutes

Muffins – 24 minutes.

Let cool for 10 minutes before removing from the pan.

Weight Watchers:  70 PointsPlus per loaf – 4 PointsPlus per muffin

Recipe Source:  Our Best Bites

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