This bread is perfectly sweet and so good for you. It’s packed with pumpkin, protein, and whole grain. There’s no sugar added except for the chocolate chips, but as we all know, chocolate doesn’t count. 😉 This recipe makes enough for two loaves: one for yourself and one to share.
Pumpkin Chocolate Chip Bread – makes 2 loaves
- 1 small can pumpkin puree
- 1/4 cup creamy peanut butter
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 3 cups whole wheat flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons vanilla extract
- 1/2 cup skim milk
- 6 0z. mini semisweet chocolate chips
- Preheat oven to 350 degrees. Combine pumpkin, peanut butter, yogurt, eggs and vanilla extract in a large bowl until well blended.
- In a small bowl, whisk together flour, salt, and baking soda.
- Slowly incorporate the dry ingredients into the wet ingredients. Don’t overmix the batter. If it looks more like biscuit dough (flaky and crumbly) than bread dough (sticky), then add some skim milk in 1/4 cup increments until you get the right consistency.
- Fold in the chocolate chips! Yay!
- Line two loaf pans with aluminum foil, and spray the foil with cooking spray. Divide the batter evenly between the two pans and spread it out so that it reaches the edges of the pans. Sprinkle more mini chocolate chips over the tops.
- Bake at 350 degrees for 30 minutes. Let the loaves cool in their pans on a wire rack.
What is your favorite kind of quick bread?