Ingredients

The following ingredients have 10 Servings
  • 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

Instruction

  • 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.