Every year around this time I spiral into a frenzy. That frenzy is focused on pumpkin. All things pumpkin in fact. This year I didn’t even make it until September 1. Let me walk you through my pumpkin endeavors thus far which begun with baking this recipe actually.
Pumpkin Endeavors 2k12:
- This bread and muffins (Aug. 28)
- Googling to figure out when Starbucks’ Pumpkin Spice Latte and Dunkin Donuts’ (DD) Pumpkin Latte is debuting this year (Aug. 28)
- Chilled Pumpkin Pie Bisque from Zoup (Aug. 30)
- Several pumpkin items from Bath and Body Works purchased including hand soap, candles, and hand sanitizer (Sept. 2)
- Iced Nonfat Pumpkin Latte from DD and a few pumpkin munchkins (Sept. 2)
Like I said, barely into September and look at me go. Due to my love for pumpkin things and my HOPE that you all are fans of pumpkin too, I’m thinking a pumpkin-inspired item will be hitting the blog regularly this fall. Is each week too much? I adapted the recipe from Two Peas and Their Pod’s Pumpkin Chocolate Chip Bread recipe. Another favorite from them involves pumpkin and nutella which I made probabbbbbly 3 or more times last year. That’ll make its way on here for sure! This recipe makes 3 loaves or a loaf and dozen muffins plus a little left over if you are a batter eater like me 
Ingredients:
- 3 1/2 cups whole wheat flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups granulated sugar
- 1 (15 ounce) can 100% pure pumpkin
- 1 cup fat free Greek yogurt
- 2/3 cup water
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F. Spray three 9×5 inch loaf pans with cooking spray and set aside.
2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
3. In a large bowl, combine sugar, pumpkin, greek yogurt, water, vanilla, and eggs. Mix until smooth.
4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.
5. For the bread loaves: Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.
6. For muffins: Bake for around 20 minutes and check with a toothpick every few minutes thereafter to see if it comes out clean.
