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Pumpkin, Peanut Butter, Chocolate Chip Quick Bread

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.

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What you’ll need:

1/4 cup nonfat Greek yogurt

3/4 cup canned pumpkin

2 eggs

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

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Spray your loaf pan and preheat the oven to 350 degrees.

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Whisk together the yogurt (I don’t know how much was in my container, but it was yogurt!), pumpkin, eggs and peanut butter.

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Add in the sugars, spice and soda.

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Gradually add in the flour, then 3/4 cup chocolate chips.

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I didn’t measure my chocolate chips because it’s not going to bother me if there are too many:)

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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.

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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!!!

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One thought on “Pumpkin, Peanut Butter, Chocolate Chip Quick Bread

  1. Pingback: Pumpkin Chocolate Marble Quick Bread Recipe | Nosh My Way

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