Eureka! Pumpkin Bread I Don't Hate! (Recipe)

Hello all! It's time again for a recipe of the week. I would have liked to have done a savory recipe as I did a dessert recipe last as well, however, I just had to share this delightful recipe that I found. Let me start at the beginning. I have always disliked "breads". Now I'm not talking about your typical loaf of bread, I'm talking about banana bread, zucchini bread, pumpkin bread, etc. I always thought they were too dense and had a strange aftertaste. However, now that I'm a little older, I have decided to give them another try but I had decided the "bread" that would be the least offensive was probably pumpkin bread.

Now there are many pumpkin bread recipes on Pinterest but I couldn't just go about picking a recipe willy nilly because of some dietary restrictions. The recipe needed to be gluten free, processed sugar free, and egg free (although I prefer not to eat eggs, I allowed this recipe because when they are mixed into recipes I don't seem to have a reaction). I should take the time to point out here that this was not my first attempt at making pumpkin bread this fall. I tried another recipe a couple of weeks ago to much failure. It was a great disappointment and went directly into the trash so I was itching to try a different recipe and see if it was recipe or user error.

Out of the 5 recipes I had pinned to my board, I chose the "One Bowl Greek Yogurt Pumpkin Bread" because of its choice of sweetener, the fact that it didn't require as many eggs as the other recipes and the comments that other people had success in substituting the flour for gluten free flour like I had planned to do. See the below recipe and my notes in orange. I hope you enjoy this recipe as much as I did!

---------------------------------------------------------------------------------------------------------------------------------------

One Bowl Greek Yogurt Pumpkin Bread

Ingredients

2 large eggs
1 can pumpkin puree
1/4 cup plain 2% Greek yogurt
6 Tbsp coconut palm sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking soda
1/4 tsp salt (about a pinch)
1 1/4 cup gluten free flour (I used King Arthur's)
1 bag cup dark chocolate chips, divided (3/4 bag for bread, 1/4 bag for topping)

Directions

Preheat your oven to 350ºF, and lightly grease a 9 x 5 loaf pan (I used coconut oil spray).
In a large mixing bowl, lightly beat the eggs until the yolks break apart. Add the pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, and whisk until smooth.
Slowly add in the flour and gently stir it in until just combined. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan, spreading it out even, and top with the remaining chocolate chips. Bake for 45-50* minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 15 minutes before serving. Enjoy!

Notes

* Everyone's oven is different and bakes differently. The original recipe said to bake for 40-45 minutes and I ended up cooking for 45 minutes and when I inserted a knife, it came out clean. However, when I cut the bread it was still a little under baked on the inside. I would cook it for an extra 5 minutes if I made it again.

---------------------------------------------------------------------------------------------------------------------------------------

Although it was a little gooey on the inside still, this bread was delicious. I will definitely be making this again this holiday season and in future seasons to come. I would like to try it in a mini loaf pan to get individual serving sizes and this recipe is good as a pumpkin bread base to add different ingredients as well. That's all for me today and be on the lookout for my first book review hopefully dropping early next week!

Have a great weekend and Happy Fall, Y'all!