Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread
Makes 2, 9x5" loaves
12 slices per loaf 
180 calories / 4F / 33C / 4P
Ingredients: 
15 oz. pumpkin purée
3 eggs 
3/4 cup honey 
3/4 cup coconut sugar
1/2 cup unsweetened applesauce 
1/2 cup nonfat, plain, Greek yogurt
2 Tbs. fresh orange juice 
1/2 Tbs. molasses
1 tsp. vanilla 
2 tsp. cinnamon
1/2 tsp. nutmeg 
1/2 tsp. cloves 
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt 
3 cups white, whole-wheat flour 
1 cup dark chocolate chips 
1. Preheat oven to 350 degrees. 
2. Beat pumpkin, eggs, honey, coconut sugar, applesauce, Greek yogurt, orange juice, molasses & vanilla together in a large bowl. Mix until well combined. Set aside. 
3. Stir flour, cinnamon, nutmeg, cloves, baking powder, baking soda and sea salt together in a separate bowl. 
4. Add wet ingredients to dry ingredients and stir until just combined. Stir in 2/3 cup chocolate chips. 
5. Grease 2, 9x5" loaf pans. Pour batter evenly into the two pans then sprinkle the remaining 1/3 cup chocolate chips over the top. 
6. Bake for 40 minutes. Remove from oven and cover loosely with foil. Bake an additional 10 minutes. Let cool. ***For mini muffins, bake at 350 degrees for 15 minutes.