High Protein Chocolate Chip Pumpkin Bread

INGREDIENTS

• 2 3/4 cups PBfit Peanut Flour Baking Blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup ground clove
• 1/3 cup maple syrup
• 1 cup pumpkin puree
• 3 eggs
• 1/3 cup plain greek yogurt
• 1/3 cup flaxseed meal
• 1/2 cup dark chocolate chips

DIRECTIONS

1. 1

   Preheat the oven to 350°F. Grease or line a loaf pan with parchment paper.

2. 2

   In a medium bowl, whisk together the Peanut Flour Baking Blend, baking powder, baking soda, salt, and ground spices.

3. 3

   In a large mixing bowl, whisk together the pumpkin purée, eggs, Greek yogurt, and flaxseed meal until smooth.

4. 4

   Fold the dry ingredients into the wet ingredients, then stir in the chocolate chips until evenly combined. Since this recipe is gluten-free, there’s no need to worry about over mixing, just mix until no dry spots remain.

5. 5

   Pour the batter into the prepared loaf pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.

6. 6

   Let the loaf cool in the pan for at least 1 hour before slicing.

7. 7

   Serve with a drizzle of maple syrup or a slab of salted butter, and enjoy!

8. 8

   Enjoy your High Protein Chocolate Chip Pumpkin Bread!