Okay, I never would have believed this combination would have worked well either when I was looking online for recipes to use up my leftover canned pumpkin. I found it on crazyforcrust and decided I’d give it a whirl.
What you’ll need:
1/4 cup nonfat Greek yogurt
3/4 cup canned pumpkin
1/2 cup peanut butter
1/4 cup granulated sugar
1/2 cup brown sugar
1-1/2 tablespoon pumpkin pie spice
1 teaspoon baking soda
2 cups flour
1 cup chocolate chips, divided
Spray your loaf pan and preheat the oven to 350 degrees.
Whisk together the yogurt (I don’t know how much was in my container, but it was yogurt!), pumpkin, eggs and peanut butter.
Add in the sugars, spice and soda.
Gradually add in the flour, then 3/4 cup chocolate chips.
I didn’t measure my chocolate chips because it’s not going to bother me if there are too many:)
Pour into your loaf pan, or if you’re like me you’ll realize your loaf pan it too small, so get another one out. Top with the remaining chocolate chips. I had the caramelized almonds from my yogurt, so I put them on top of one loaf.
Bake for 30 minutes or until a toothpick comes out clean. Mine were still a little raw in the middle, but that didn’t stop me from trying it and all I can say is DELICIOUS!!!