Chocolate Chip Pumpkin Bread (Lighter)

Moist Chocolate Chip pumpkin bread with lower calories.

• Ready In: 1 hr 22 mins
• Serves: 24
• Yields: 24 squares

Ingredients

• 3 1⁄2 cups all-purpose flour
• 2  teaspoons baking soda
• 2  teaspoons cinnamon
• 1⁄4 teaspoon  ground nutmeg and allspice
• 1⁄2 teaspoon ground cloves
• 1 1⁄2 teaspoons table salt
• 4  eggs
• 1 1⁄2 cups sugar
• 1  cup brown sugar
• 1 (30 ounce) can  pumpkin puree not the  pie filling
• 2⁄3 cup  Greek yogurt
• 1⁄2 cup  almond milk (or regular milk)
• 2  teaspoons vanilla extract
• 2  cups  semi-sweet chocolate chips

Directions

1. Preheat the oven to 350 degrees.
2. Mix flour, baking soda, and spices in a bowl.
3. In the second bowl mix the eggs, both sugars, pumpkin puree, Greek yogurt, milk and vanilla together.
4. Slowly stir the dry ingredients into the wet. Mix well, but be sure not to overmix it.
5. Add chocolate chips.
6. Pour the batter into a large loaf pan, or two smaller ones.
7. Put the loaf in the middle rack in the oven and bake for 55- 1:05 or until a knife comes out clean.