Chocolate Chip Pumpkin Bread

** Recipe from Our Best Bites **

* 2 c. all purpose flour (spooned into measuring cup and leveled)
* 1 c. whole wheat flour (again, don’t scoop!)
* 2 tsp. ground cinnamon
* 1/2 tsp. nutmeg
* 1/4 tsp. ground cloves
* 1 tsp. baking soda
* 1 1/2 tsp. baking powder
* 1 tsp. table salt
* 1/2 c. brown sugar
* 1 1/2 c. white sugar
* 6 oz. container vanilla yogurt
* 3 eggs, slightly beaten
* 15 oz. can pumpkin puree
* 1/2 c. canola oil
* 1 tsp. vanilla extract
* 1 c. chocolate chips (plus a few extra for the top of loaves)

Heat oven to 350.  Spray 2 - 9×5" (or similar sized) loaf pans with nonstick spray and set aside.
Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.  In a separate mixing bowl combine both sugars & whisk to combine, breaking up any clumps of brown sugar.  Add yogurt, eggs, pumpkin, oil, & vanilla and whisk until smooth.  Slowly add dry ingredients to wet and mix together, being careful to not over mix.  When combined, gently stir in chocolate chips.   Divide batter between loaf pans and sprinkle a few extra chocolate chips on top.  Bake 50-60 min. or until a skewer comes out with a few crumbs attached.  All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that.  Don’t over bake!  Let cool 10 min. and then run a sharp knife around edge of pan and remove loaves from pan.