Food November 2009: Leftover Pumpkin

Photo courtesy of Cooking Light 

Turkey, stuffing, cranberry, sweet potato sandwiches are so good that I never seem to have the problem that most people do of wondering what to do with all the leftover turkey.  This year, I made the pumpkin cheesecake with real, roasted pumpkin puree, rather than canned, and it left me with a few extra cups.  This recipe is adapted from a fantastic Cooking Light Recipe - which while completely delicious, uses ingredients that are not whole foods.  My version is much the same, but by using real pumpkin and yogurt rather than processed pudding, is something that you feel better about feeding the kids.  

2 eggs

2 cups of roasted pumpkin puree (or canned)

1 1/2 cup sugar

1/2 cup brown sugar

1/2 cup 0% greek yogurt (or homemade)

1/2 cup expeller pressed organic canola oil

1 teaspoon vanilla extract

3 cups, 2 tablespoons flour

1 1/4 teaspoon salt

1 teaspoon baking soda

1 cup semisweet chocolate morsels

Preheat the oven to 350 degrees.  Combine flour, salt and baking soda and whisk it through.  Beat the eggs and pumpkin puree well (3 minutes on medium-high), add sugar, yogurt, oil, and vanilla and mix on low.  Using a rubber spatula or wooden spoon, stir the flour mix into the pumpkin mix just until blended.  Add the chocolate chips and stir.  Place in two buttered and floured bread pans 8x4 and place in oven for roughly 1 hour and ten minutes to one hour and a half, or when the bread is just solid and the tops are starting to lightly brown.  Let cool in pan and remove to serve.