Healthy Dark Chocolate Chip Pumpkin Bread

This healthier-for-you pumpkin bread is made with fiber-rich whole wheat flour, along with plain Greek yogurt to add moisture and reduce the need for extra oil or maple syrup. It’s just sweet enough, and the dark chocolate chips make it extra delicious. The perfect feel-good fall treat!

**For a gluten-free variation, try substituting the whole wheat flour for 2 cups of oat flour and reduce pumpkin puree to 1 cup

Ingredients (yields 1 loaf):

• 1 + 3/4 cup whole wheat flour

• 1 cup + 2 Tbsp pumpkin puree (not pumpkin pie filling)

• 1/4 cup plain Greek yogurt (I used 0% fat, but any fat percentage works)

• 2 eggs

• 1/4 cup olive oil

• 1/4 cup pure maple syrup

• 1/4 cup unsweetened almond milk (or other milk of choice)

• 1 + 1/4 tsp pumpkin spice

• 1/4 tsp cinnamon

• 1 tsp baking soda

• 1/2 tsp salt

• 1 tsp vanilla extract

• 1/2 cup extra dark chocolate chips

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, mix together the pumpkin puree, maple syrup, olive oil, almond milk, vanilla extract, and plain Greek yogurt until well-combined. Then whisk in the eggs.

3. Add the whole wheat flour slowly while mixing into the batter. Then mix in the remaining dry ingredients until well combined.

4. Grease a 9x5” loaf pan (or line with parchment paper), and pour in the batter.

5. Bake for ~50 minutes to 1 hour, or until a toothpick can be removed cleanly from the center. Enjoy!