2 large eggs
1/2 cup (120 g) canned pumpkin puree
1/4 cup (55 g) plain 2% Greek yogurt
6 Tbsp (75 g) coconut palm sugar*
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking soda
1/4 tsp salt
1 1/4 cup (150 g) whole wheat pastry flour**
1/3 cup (60 g) chocolate chips
Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) loaf pan.
In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth.
Slowly spoon 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 a few extra chocolate chips. Bake for 40-45 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 10 minutes before transferring it to a cooling rack to cool completely.