Chocolate Chip Pumpkin Bread Recipe
this chocolate chip pumpkin bread is perfect with a side of coffee!
Servings: 16
Cost: $5
Equipment
- 1 loaf pan
Ingredients
- 1 cup granulated sugar
- 1/4 cup butter room temperature
- 1 15 ounce can pumpkin puree
- 1/4 cup low fat milk
- 1/4 cup plain low fat greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the pumpkin, milk, greek yogurt, eggs and vanilla mixing until combined.
- In a small bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Add the chocolate chips and stir briefly.
- Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool in pan for 10 minutes on a wire rack.
- Remove from pan and cool on rack.
Notes
Makes one 9 inch loaf or 24 standard sized muffins. Bread can be wrapped tightly in plastic wrap, then wrapped in foil before freezing for up to 2 months.
Nutrition
Calories: 234kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 155mg | Potassium: 0mg | Fiber: 2g | Sugar: 23g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg