Pumpkin Bread

There aren't enough days to try all the yummy sounding pumpkin recipes in the magazines and Pinterest! I've not only gotten behind on baking, but also on blogging. Hopefully, in the next few weeks leading up to Thanksgiving I'll find many days for kitchen time.
Quick breads are a favorite for us and this recipe is, as the title claims, healthier and very good. To make it as healthy as you can, use the substitutions and instead of chocolate chips, add chopped walnuts. I liked the easy mixing and clean up of this recipe - just 2 bowls, measuring tools, a whisk and spatula to wash.

Health and Delicious Pumpkin Bread

3 cups flour (blended whole wheat/all-purpose) or 2 cups all-purpose and 1 cup whole wheat

2 teaspoons ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking power
1 teaspoon salt
½ cup brown sugar
1 ½ cup white sugar (could substitute with Stevia)
6 ounce container vanilla greek yogurt
3 eggs, slightly beaten
15 oz can pumpkin puree
½ cup canola oil (could substitute with apple sauce)
1 teaspoon vanilla extract
1 cup chocolate chips (optional)

Preheat oven to 350 degrees.
Combine flour, cinnamon nutmeg, cloves, salt, baking soda and baking powder in a medium sized bowl.
In a separate mixing bowl, combine both brown and white sugar. Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.
Slowly add dry ingredients to wet and stir until combined. Stir in chocolate chips or nuts. Divide between two 9x5-inch loaf pans (sprayed with non-stick spray) and sprinkle a few extra chocolate chips or nuts on top. Bake about 50 minutes or until lightly browned.