One Bowl Chocolate Pumpkin Bread

• Vegetarian

• Produce

  • 1/2 cup Pumpkin puree, canned

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking soda
  • 1/3 cup Chocolate chips
  • 6 tbsp Cocoa powder, unsweetened
  • 1/2 cup Coconut palm sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 1 cup Whole wheat pastry flour

• Dairy

  • 1/4 cup Plain 2% greek yogurt

Found on runningwithspoons.com

Description

Ingredients

• 2 large eggs
• 1/2 cup (120 g) canned pumpkin puree
• 1/4 cup (55 g) plain 2% Greek yogurt
• 1/2 cup (100 g) coconut palm sugar*
• 6 Tbsp (30 g) unsweetened cocoa powder
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (120 g) whole wheat pastry flour**
• 1/3 cup (60 g) chocolate chips

Directions

• Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) loaf pan or line it with parchment paper, leaving a few inches of overhang on the side to allow for easy removal. Set aside
• In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the pumpkin, yogurt, sugar, cocoa, vanilla, baking soda, and salt, mixing until smooth.
• Slowly spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips.
• Pour the batter into the prepared loaf pan, spreading it out evenly, and sprinkle the top with a few extra chocolate chips. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the bread from the oven and let it cool in the pan for about 15 minutes before transferring it to a cooling rack to cool completely. Store the loaf in a sealed container for up to 5 days, or freeze it for up to 3 months.