Cocoa Almond Swirled Pumpkin Snack Bread

• 2-1/2 cups Whole Wheat Pastry Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoons Sea Salt
• 1 teaspoon Cinnamon
• 2 teaspoons Pumpkin Pie Spice
• 1 whole Egg
• 1/2 cups Nonfat Greek Yogurt
• 1 cup Pumpkin Puree
• 1 whole Banana, Peeled And Mashed
• 2 teaspoons Vanilla
• 3/4 cups Brown Sugar
• 1 cup Dark Chocolate Chips
• 1/2 cups Cocoa Almond Butter

1. Preheat oven to 350 F. Spray a 9 x 12 baking loaf pan with cooking spray.
2. In a bowl stir together flour, baking powder, sea salt, cinnamon, and pumpkin pie spice. Set aside.
3. In the bowl of your stand mixer add egg, yogurt, pumpkin puree, banana, vanilla, and brown sugar. Mix well. Add in dry ingredients and mix just until combined. Fold in chocolate chips. Stir again. Pour into baking loaf pan.
4. Gently dot almond butter on top and swirl it in slightly with a butter knife.
5. Bake for 45-60 minutes until a toothpick inserted in the center of the loaf comes out clean. Enjoy.

whole wheat pastry flour, baking powder, ubc, cinnamon, pie spice, egg, yogurt, pumpkin puree, banana, vanilla, brown sugar, chocolate chips, cocoa almond butter

Taken from tastykitchen.com/recipes/breads/cocoa-almond-swirled-pumpkin-snack-bread/ (may not work)