Nut Butter Pumpkin Bread

Frequently when I am surfing Pinterest I find baked goods that look delicious but do not fit into the Paleo diet.  I am a recent convert to the Paleo diet, and lifestyle, and I am interested in converting these recipes that I find into something that I could enjoy a variant of.  Yes although I am making the conversion I am not going to be too strict.  Mostly I just want to get rid of the primary offenders.

Peanut Butter Chocolate Chip Pumpkin Bread  Recipe Here, CrazyForCrust.com

Ok, so starting with the title:  No peanut butter, no chocolate chips (going to sub something with high levels of cocoa), and when I think bread I typically think flour, so we'll have to convert that too.  

Here is the recipe, with modifications.

Ingredients

1/4 cup nonfat greek yogurt  (Might let this one slide)

3/4 cup pumpkin puree, from the can

2 eggs

1/2 cup peanut butter  (Let's do almond butter)

1/4 cup granulated sugar  (maple syrup)

1/2 cup brown sugar   (honey)

1 1/2 tablespoons pumpkin pie spice

1 teaspoon baking soda

2 cups flour (1 cup almond flour, 1 cup coconut flour, hopefully this combo will suck the moisture from the wet sweet ingredients above, need some trial and error here)

1 cup extra dark chocolate chips, divided

Instructions

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.

Whisk greek yogurt, pumpkin, eggs, and nut butter in a large bowl until no lumps remain.

Stir in sweeteners, pumpkin pie spice, and baking soda. Stir in flour(s).

Stir about 3/4 cup chocolate chips into batter.

Pour into prepared pan. Sprinkle the remaining chocolate chips over the top.

Bake for about 30 minutes, until a toothpick comes out clean at the edge of the bread. The bread may fall in the middle slightly, that’s okay. At a 30 minute baking time, the top center portion may be underdone - I like it that way. If you prefer it to be more done, add about 5 minutes baking time.

Pics to follow when I get this completed!