1 1/2 cups whole wheat flour
1/4 cup rolled oats
1 tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 cup brown sugar
1 cup canned pumpkin purée
1/2 cup melted Rolling Meadow Dairy Unsalted Butter
1/2 cup Rolling Meadow Dairy 2% Greek Yogurt
1 tsp vanilla extract
3/4 cup dark chocolate chips, divided
1. Preheat oven to 350°F. Grease 9- x 5-inch loaf pan; line with enough parchment paper to leave overhang on both sides.
2. In large bowl, whisk together flour, oats, pumpkin pie spice, baking soda and salt. In separate bowl, whisk together eggs, brown sugar, pumpkin, butter, yogurt and vanilla until smooth and combined; fold gently into flour mixture. Fold in 1/2 cup chocolate chips.
3. Spoon batter into prepared pan; top with remaining chocolate chips. Bake for 50 to 60 minutes or until toothpick inserted into centre comes out clean.
4. Let cool in pan on rack for 15 minutes. Transfer directly to rack; let cool completely.
Tip: Replace chocolate chips with walnuts or pecans if desired.