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
- Preheat oven to 350 degrees (convection). Grease an 8×5-inch loaf pan. (or a 13x4x4-inch Pullman loaf pan)
- In a medium bowl, whisk together flour, whole wheat pastry flour, baking powder, baking soda, salt, and spices.
- In a separate bowl, whisk together sugars, oil, and eggs until very well combined. Add pumpkin and yogurt and mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
- 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.
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