Chocolate Chip Pumpkin Bread
Yields: 1 loaf
 
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.
  • 2 cups (240g) whole wheat or gluten-free* flour (measured correctly)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 ½ tsp vanilla extract
  • 1 cup (244g) pumpkin purée
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ⅓ cup (80mL) pure maple syrup
  • ¼ cup (60mL) nonfat milk
  • 3 tbsp (42g) miniature chocolate chips
  1. Preheat the oven to 350°F, and coat a 9x5” loaf pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the pumpkin purée and Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in 2 ½ tablespoons of chocolate chips.
  3. Spread the batter into the prepared pan, and gently press the remaining chocolate chips into the top of the batter. Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully transferring onto a wire rack.
Notes: For the gluten-free flour, use as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum.

Any milk may be substituted for the nonfat milk.

Honey or agave may be substituted for the pure maple syrup. Alternatively, the same amount of brown sugar plus an additional 3 tablespoons of milk may be substituted for the pure maple syrup, but the loaf would no longer be clean eating friendly.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/10/08/chocolate-chip-pumpkin-bread/