One Bowl Greek Yogurt 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
  • 1 tsp Cinnamon, ground
  • 6 tbsp Coconut palm sugar
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 1/4 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
• 6 Tbsp (75 g) coconut palm sugar*
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cup (150 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.
• In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the pumpkin, yogurt, sugar, vanilla, spices, 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 even, and 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 10 minutes before transferring it to a cooling rack to cool completely.