this chocolate chip pumpkin bread is perfect with a side of coffee!
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: Bread
Cuisine: American
Keyword: pumpkin bread
Servings: 16
Calories: 234kcal
Author: Kellie
Cost: $5
Equipment
1 loaf pan
Ingredients
1cupgranulated sugar
1/4cupbutterroom temperature
1 15ouncecan pumpkin puree
1/4cuplow fat milk
1/4cupplain low fat greek yogurt
2large eggs
1teaspoonvanilla extract
2cupsall purpose flour
1tablespoonpumpkin pie spice
1teaspoonbaking soda
1/2teaspoonkosher salt
1 1/2cupsmini 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.