Skinny Whole Wheat Pumpkin-Chocolate Chip Bread

Dave of Dave Bakes may not know this, but he convinced me that I needed a 13-inch Pullman loaf pan. 🙂 I couldn’t wait to ask for it for Christmas, so I bought one on Amazon. Yay! It is FABULOUS. I love it!! What a presentation (& shorter baking time!!). This “skinny” bread was its initiation into my kitchen! Nothing better than a surprise special weekday breakfast for the family (& excuse to use my new pan!).

This recipe was adapted from Chez Catey Lou. It was a moist, low-fat, and special autumn treat -especially with the chocolate chips.

• 1 cup all-purpose flour
• 3/4 cup whole wheat pastry flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp coarse salt
• 1/4 tsp ground ginger
• 1/8 tsp ground allspice
• 1/8 tsp freshly ground nutmeg
• 2 tsp cinnamon
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup canola oil
• 2 large eggs, at room temperature
• 1 1/2 cup pumpkin puree
• 1/3 cup Greek yogurt
• 1/2 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees (convection). Grease an 8×5-inch loaf pan. (or a 13x4x4-inch Pullman loaf pan)
2. In a medium bowl, whisk together flour, whole wheat pastry flour, baking powder, baking soda, salt, and spices.
3. In a separate bowl, whisk together sugars, oil, and eggs until very well combined. Add pumpkin and yogurt and mix well.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
5. Pour the batter evenly into the loaf pan. Bake for 39 minutes (I started checking the loaf at 35 minutes) in the Pullman pan, on convection, or up to 45 – 55 minutes in a standard pan and/or oven, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

One Year Ago:

• Giant Apple Cinnamon Roll

Two Years Ago:

• Pumpkin Bread

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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