Pumpkin Chocolate Chip Bread

Here's what you'll need:

• 2 large eggs
• 1/2 cup of canned pumpkin
• 1/4 cup of plain Greek yogurt
• 6 tablespoons of coconut sugar (or substitute light brown sugar)
• 1 teaspoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1 1/4 cup of coconut flour (or substitute whole wheat or all-purpose flour)
• 1/3 cup of chocolate chips

Instructions:

1. Preheat your oven to 350 degrees and lightly grease a 9x5 loaf pan with cooking spray. (You can also use this in a muffin pan or two smaller loaf pans).
2. In a large mixing bowl, lightly beat the eggs until the yolks break apart.
3. Next whisk in the canned pumpkin, Greek yogurt, coconut sugar, vanilla, spices, baking soda, and salt. Mix until smooth
4. Slowly spoon in the flour and stir until combined.
5. Lastly, fold in the chocolate chips.
6. Pour the batter into the preparedbaking pan and top with a few extra chocolate chips.
7. Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and cool in the pan for about 10 minutes. Transfer to a cooling rack to cool completely.

This recipe came from Running with Spoons, and just has a few ingredient adjustments for personal preference. Nice and easy and freezes well too!