So it’s almost summer, but this pumpkin recipe is fabulous all year round! The recipe I found not only gets me in the fall (or summer…) spirit, it’s also healthy. So it’s a win-win! Here is the recipe for greek yogurt pumpkin bread, that I found on one of my favorite healthy baking blogs, Running with Spoons.
2 large eggs
½ cup (120 g) canned pumpkin puree
¼ cup (55 g) plain 2% Greek yogurt
6 Tbsp (75 g) coconut palm sugar
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp baking soda
¼ tsp salt
1 ¼ cup (150 g) whole wheat pastry flour
1/3 cup (60 g) chocolate chips
- 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.
Hope you enjoy!
P.S. Justin’s maple almond butter is phenomenal on this.