Grease the loaf pan or six cup loaf pan. Lightly whisk the eggs, yogurt and vanilla in a medium bowl.
Meanwhile, take the flour, sugar, salt in a large bowl. Mix for few seconds, add the softened butter, pumpkin puree and half of the egg mixture. Mix until the dry ingredients get moistened.
Beat in medium speed for a minute, scrape down the sides.
Add the remaining egg mixture as two batches and beat again for few minutes, scrape down the sides.
Add the chocolate chips, give a quick stir and pour the batter into prepared pan. Smooth the surface with a spatula and bake for 35-40minutes until a wooden toothpick inserted in the centre comes out clean.
Cool the cake and serve.
Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.