Chocolate Chip Pumpkin Bread with Yogurt

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together pumpkin puree, Greek yogurt, maple syrup, egg, vanilla, and melted oil until smooth.
3. Sift in the spelt flour, baking soda, baking powder, cinnamon, nutmeg, and salt directly into the wet ingredients.
4. Gently fold the dry ingredients into the wet using a spatula until no streaks of flour remain.
5. Fold in the dark chocolate chips until evenly distributed.
6. Pour batter into the prepared pan and bake for 60–65 minutes, or until a toothpick comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.