Chocolate Pumpkin Bread
The best pumpkin bread recipe for fall! A lighter and healthier Pumpkin Chocolate Chip Bread made with whole wheat and yogurt, packed with warm spices and dark chocolate chips.
Servings : 12 Servings
Ingredients
- 1/4 cup plain yogurt
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1/3 cup sweetener or granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/2 cup dark chocolate chips, divided
Instructions
- Preheat oven to 350F.
- Lightly grease a 9x5 loaf pan with cooking spray and set aside.
- In a large mixing bowl combine yogurt, pumpkin, eggs, sweetener, vanilla, cinnamon, nutmeg, baking soda and salt; whisk until completely incorporated.
- Add flours and stir until thoroughly combined.
- Fold in 1/3 cup of the chocolate chips.
- Pour batter into previously prepared loaf pan.
- Add the remaining chocolate chips over the top and bake for 40 minutes, or until a toothpick inserted in the center of the bread comes out clean.
- Remove from oven and let cool in pan for 10 minutes.
- Remove from loaf pan and set over a cooling rack to cool completely.
- Cut and serve.
Nutrition
Serving: 1 slice | Calories: 94 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 2 g | Sodium: 150 mg | Potassium: 102 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 1595 IU | Vitamin C: 0.4 mg | Calcium: 36 mg | Iron: 0.8 mg | Net Carbs: 19 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.