this chocolate chip pumpkin bread is perfect with a side of coffee!
Keyword: pumpkin bread
1 15ouncecan pumpkin puree
1/4cuplow fat milk
1/4cupplain low fat greek yogurt
2cupsall purpose flour
1tablespoonpumpkin pie spice
1 1/2cupsmini semi-sweet chocolate chips
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.
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.