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
  • 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

Instruction

  • 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.