Ingredients
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cup pumpkin puree
3/4 cup brown sugar
2 eggs, lightly beaten
1/4 cup oil
1/2 cup vanilla yogurt
1 1/2 cups semi-seet chocolate chunks
1 cup dried cranberries, soaked in 2 tablespoons rum
Directions
Preheat oven to 350F. Prepare a 9 x 5 inch loaf pan with cooking spray or butter.
IN a medium mixing bowl, mix the flour, baking soda, salt and spices. In a second bowl, combine the pumpkin puree, sugar, eggs, oil and yogurt. Mix the wet and dry mixtures, careful not to overmix. Stir in the chocolate chunks and cranberries. Pour the batter into the prepared loaf pan until 3/4 to the top.
Bake in until a tooth pick pushed into the center comes out clean, about an hour to 1 hour and 10 minutes. Let rest in pan for 10-15 minutes before removing to cool on a wire rack completely.
