#fall winter season

Pumpkin Bread with Chocolate Chips

• 6 tablespoons unsalted butter
• 2 cups white wheat flour, I used King Arthur brand
• ¾ cup sugar
• ¾ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• ¾ cup semisweet chocolate chips
• 2 large eggs
• 1 15oz can pureed pumpkin
• ¼ cup whole-milk greek yogurt
• 1 teaspoon vanilla extract
• 1 teaspoon sugar + a few dashes of cinnamon, mixed

Set a rack in the center of the oven, and preheat to 350F. Grease a 9 by 5 loaf pan with cooking spray or butter.

In a small bowl, microwave the butter in small bursts until just melted. Or melt it in the preheating oven. Set aside to cool slightly.

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, ginger and salt. Add the chocolate chips (reserve a small handfull to sprinkle on top of bread) and whisk well to combine. Set aside.

In a medium bowl, lightly beat the eggs with a fork. Add the pumpkin, yogurt, melted butter, and vanilla and stir to mix well. Pour the pumpkin mixture into the dry ingredients, and stir gently with a spatula, scraping down the sides as needed, until just combined. Do not overmix. The batter with be thick and somewhat lumpy, just make sure all the flour has been incorporated. Scrape the batter into the loaf pan and smooth the top. Spread reserved chocolate chips and sprinkle cinnamon sugar on top of batter.

Bake until the loaf is a deep golden brown and a toothpick inserted into the center comes out clean, 50 minutes to an hour. If the loaf seems to be browning too quickly, tent with foil.

Cool the loaf in the pan on a wire rack for 5 mins. Then tip out onto the rack, and let it cool completely before slicing.