Clara and I, after an afternoon with no nap, needed an activity. So, we made pumpkin bread. With chocolate. I’m not sure there are many things better. But then we added sprinkles to the top. Yummy!! An hour later, we were both feeling much better. We made one loaf of bread and a dozen muffins from this recipe.
Chocolate Chip Pumpkin Bread
Also good with raisins for the kiddos instead of chocolate chips. Can be made into mini loaves and/or mini muffins or regular muffins, too. Just adjust the baking time.
1 1/2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla yogurt
4 large egg whites
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. We actually made this in the standing mixer because its a lot easier to add ingredients and juggle a toddler if you aren’t hand mixing. Or you can help the toddler eat pumpkin out of the can.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.