Description
A moist, flavorful pumpkin bread with tons of autumn flavor and of course. a little bit of chocolate!
Ingredients
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- 2 cups all purpose, unbleached flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 2 large eggs, beaten
- 2/3 cup white sugar
- 1/3 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup canola oil
- 1 teaspoon molasses (I used full flavor)
- 15 ounces pumpkin puree (1 small can)
- 1/4 cup plain yogurt
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 350˚F. Grease a 9X5 loaf pan and set aside.
- In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, cloves and ginger.*
- In another mixing bowl, whisk together eggs and sugars until smooth. Add all remaining ingredients except for the chocolate chips and whisk until fully mixed.
- Add the egg mixture to the flour mixture and stir until just combined. If using the chocolate chips, gently fold them in here.
- Pour the batter into the prepared loaf pan. Bake for 30-45 minutes and cover if loaf is getting too browned on top. Bake another 20 minutes (a total of 60 minutes) until a toothpick inserted into the middle of the loaf comes out clean.
- Cool for 5 minutes. Turn loaf out onto a wire rack and cool for another 5 minutes. Serve either warmed or chilled.
Notes
If you're short on spices: instead of using cinnamon, nutmeg, allspice, cloves, and ginger, you can use 2 teaspoons pumpkin pie spice.
- Prep Time: 10 minutes
- Cook Time: 60 minutes