It's Fall, Ya'll!

September 22, 2017

It’s fall ya’ll {well close enough} and you know what that means?? Pumpkin everything! September 1st hits and everything suddenly turns orange and tastes like pumpkin. This is a glorious time of year for most of us; the weather begins to cool, kiddos head back to school, sports {all the sports} and almost everything is suddenly offered with a {pumpkin} flavored option. Coffee, cereal, ice cream, milk, almonds, gum, I even saw pumpkin flavored dog treats! What?!? Maybe we get a little carried away with all things pumpkin when September creeps around the corner, but who can resist warm dense pumpkin bread sprinkled with chocolate that actually tastes good and doesn’t wreck your nutrition for the day? So, throw on your favorite hoodie, whip up a batch of this scrumptious bread, and head out to enjoy the weather while it lasts. I promise, you won’t be sorry!

 

 

 

 Chocolate Chip Pumpkin Bread

Adapted from Running with Spoons

Prep Time 10 min | Bake Time 40 min | Total Time 50 min | Yields 1 Loaf

 

1/2 Cup Nonfat Plain Greek Yogurt

1 Cup Pure Pumpkin Puree

2 Eggs

2.5 TB of Pure Maple Syrup

1 tsp Pure Vanilla

 

1. In a Large Bowl whisk the above ingredients together until combined and mixed well

2. In a separate bowl whisk dry ingredients together

 

 

1.5 Cups Flour or All Purpose GF Flour

1 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Salt

1/4 tsp Nutmeg

 

3. Add dry ingredients to wet mixture and mix until just combined...DO NOT over mix! {unless you like dry, chewy, spongy baked goods}

4. Fold in 2 TB of Dark Chocolate Chips {more if you want extra chocolate}

 

5. Pour into a greased 9”x5” loaf pan spreading it out evenly.

 

6. Bake at 350° in a preheated oven for 40ish minutes {until toothpick comes out clean}

 

 

7. Remove from oven and let cool for 10 minutes before transferring to a cooling rack to cool completely.

 

 

+++NOTE: Bread tastes {BEST} when cooled to room temperature.  I know, I know  it’s so hard to wait when it’s all warm and gooey out of the oven. But trust me on this one. The taste of pumpkin pops once it’s cooled. I also like to store mine in the refrigerator… but only if you’re lucky enough to have it last that long.+++

 

Share on Facebook
Share on Twitter
Please reload

Featured Posts

Inhale confidence, exhale doubt.

December 7, 2017

1/3
Please reload

Recent Posts

February 16, 2018

January 19, 2018

January 12, 2018

December 29, 2017

December 22, 2017