Chocolate Chip Pumpkin Bread (Lighter)

• 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

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.

flour, baking soda, cinnamon, ground nutmeg, ground cloves, salt, eggs, sugar, brown sugar, pumpkin puree, greek yogurt, almond milk, vanilla, semisweet chocolate chips

Taken from www.food.com/recipe/chocolate-chip-pumpkin-bread-lighter-537161 (may not work)