I haven’t made a bread in such a long time and, again, I had some pumpkin cans in the pantry and was inspired to make some bread. This is really a dessert bread/cake, but it’s not overly sweet and is VERY moist. Perfect with a cup of coffee or tea.
This loaf was gone in record time! I froze half of the loaf and when defrosted it still was incredibly moist.
If you prefer nuts in your pumpkin bread, add about 1/4 or 1/2 cup of chopped walnuts to the mix!
Pumpkin Bread
1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons of pumpkin pie spice
1 can of pumpkin puree
3/4 cup brown sugar
2 eggs (beaten)
1/4 cup of canola oil
1 container of vanilla yogurt (I used Stonyfield Farm low-fat)
1/2 cup of milk chocolate chips (ghiradelli preferred)
1/3 cup dried cranberries
Mix the flour, baking soda, salt and spices in a large bowl. Mix the wet ingredients in another bowl. Then slowly pour in the dry mixture to the wet mixture and mix until just well combined. Add in chocolate chips and cranberries.
Pour batter into bread pan, I used an 8 1/2 inch one.
Set oven to 350 and cook for about 50 to 60 minutes, until a tooth pick comes out clean.
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