I have been wanting to create a new pumpkin bread recipe since it is my favorite thing to serve on Thanksgiving morning. This Pumpkin Chocolate Chip Bread with Greek Yogurt is my newest favorite! It’s so easy to prepare that my daughter, Leigh, did most of the work on her own. Feel free to omit the chocolate chips if you like, but it’s not overly sweet. I also used chopped pecans, but walnuts would work great too (or you can omit them if you have nut allergies). Use nonfat Greek yogurt for best results (Chobani or Fage work great). This also makes a great holiday food gift, and I plan to make a lot more! Happy Thanksgiving everyone! Enjoy your holiday 🙂
Pumpkin Chocolate Chip Bread with Greek Yogurt
1 hour, 45 minutes
10 to 12 servings
1 (6-ounce) container plain nonfat Greek yogurt
1/4 cup butter
1 1/4 cups granulated sugar
1 egg white
1 (15-ounce) can pumpkin
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
1/4 cup semisweet or dark chocolate morsels
1. Preheat oven to 350F. Grease one 9-x 5- x 3-inch loaf pan.
2. Combine, yogurt, butter, and sugar in mixing bowl. Cream together well. Beat in eggs until blended. Mix in pumpkin.
3. In another bowl combine flour, soda, baking powder, salt, cinnamon, nuts and chocolate chips. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9- x 5- x 3-inch loaf pan.
4. Bake at 350F for 60 minutes until inserted toothpick comes out clean. Cool 10 minutes in pan. Remove to rack to finish cooling.