Chocolate Chip Pumpkin Bread

Name: Chocolate Chip Pumpkin Bread
Yield: 1
Ingredients: 2 cups (240g) whole wheat or gluten-free* flour (measured correctly); 1 tsp baking powder; 1/2 tsp baking soda; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/2 tsp salt; 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly; 2 large egg whites, room temperature; 1 1/2 tsp vanilla extract; 1 cup (244g) pumpkin purée; 1/4 cup (60g) plain nonfat Greek yogurt; 1/3 cup (80mL) pure maple syrup; 1/4 cup (60mL) nonfat milk; 3 tbsp (42g) miniature chocolate chips

Chocolate Chip Pumpkin Bread was pinched from <a href="http://amyshealthybaking.com/blog/2015/10/08/chocolate-chip-pumpkin-bread/?utm_source=feed" target="_blank">amyshealthybaking.com.</a>

"This easy quick bread has been called the BEST pumpkin bread people have ever had—and for a good reason! It’s really moist, full of cozy spices, and nobody can resist those rich chocolate chips. Leftovers will stay fresh if stored in an airtight container (or tightly wrapped in plastic wrap) and refrigerated for at least 5 days...."

INGREDIENTS

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2 cups (240g) whole wheat or gluten-free* flour (measured correctly)

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1 tsp baking powder

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1/2 tsp baking soda

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2 tsp ground cinnamon

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1/2 tsp ground nutmeg

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1/2 tsp ground ginger

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1/2 tsp salt

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1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly

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2 large egg whites, room temperature

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1 1/2 tsp vanilla extract

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1 cup (244g) pumpkin purée

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1/4 cup (60g) plain nonfat Greek yogurt

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1/3 cup (80mL) pure maple syrup

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1/4 cup (60mL) nonfat milk

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3 tbsp (42g) miniature chocolate chips

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