Pumpkin Chocolate Chip Bread is a delicious fall treat made with pumpkin puree and loaded with chocolate chips.
Pumpkin Chocolate Chip Bread is moist and packed with all the flavours of pumpkin pie.
This easy pumpkin bread is sure to be a family favourite.
This moist pumpkin bread recipe takes about an hour and twenty minutes and produces 10-12 thick slices.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make this pumpkin bread, I started by dumping some all purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, ground nutmeg, ground ginger and salt into a large mixing bowl.
I whisked the ingredients together and set the bowl aside.
I dumped some room temperature eggs into another mixing bowl.
I beat the eggs and then added some brown sugar and granulated sugar to the bowl.
I mixed the ingredients together well.
Then I added some Greek yogurt, pumpkin puree and vanilla extract to the bowl.
I continued mixing until well combined.
Then I poured the wet ingredient mixture into the bowl with the dry ingredients.
I mixed until all of the ingredients were fully combined.
Then I added some dark chocolate chips to the bowl.
I folded the chocolate chips into the batter.
I poured the batter into a parchment lined 9 x 5 inch loaf pan.
I placed the loaf pan in the oven and baked until a toothpick inserted in the center came up with only a few crumbs.
I left the loaf to cool in the pan on a wire rack.
Once the pumpkin bread was mostly cooled, I used the parchment paper to lift it from the pan.
I let the loaf finish cooling on the wire rack.
Then I sliced the pumpkin bread.
This moist chocolatey pumpkin bread is sure to be a hit.
If you are looking for a simple and delicious recipe using pumpkin puree, then you need to try this Pumpkin Chocolate Chip Bread!
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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need to Make This Pumpkin Chocolate Chip Bread:
- 1 1/2 cups All Purpose Flour
- 1 (15 oz) can Puree Pumpkin
- 2 eggs, room temp
- 1/2 cup Greek Yogurt ( I like 2%, Fage Brand)
- 1 Cup Dark Chocolate Chips (Or any type of chocolate you prefer)
- 3/4 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Cloves
- 1/2 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Ginger
- 1/4 Teaspoon Kosher Salt
- 1 Teaspoon Vanilla Extract
How to Make This Pumpkin Chocolate Chip Bread:
-
- Preheat oven to 350F with rack set in the middle.
- Prepare a 9 x 5 inch metal loaf pan. I prefer to put a small piece of parchment paper lined at bottom with a slight overlap on sides of pan for easy removal, however you don’t have to do that. Cooking Spray or greasing the pan with butter or oil will work just as well!
- In a Large Bowl, add the All Purpose Flour, Baking Powder, Baking Soda, Ground Cinnamon, Ground Cloves, Ground Nutmeg, Ground Ginger and salt. Whisk until combined. Set aside.
- In a Medium sized bowl, add the room temperature eggs. Beat for a few seconds, then add the brown sugar and granulated sugar. Mix until well combined.
- Next add the Greek Yogurt, Pumpkin Puree and Vanilla Extract. Mix until well combined with wooden spoon or spatula.
- Pour the wet ingredients into the large bowl of dry ingredients and mix until all ingredients are combined.
- Fold in the Dark Chocolate Chips.
- Batter will be thick. Once combined, pour into prepared loaf pan.
- Bake for 60-65 minutes, however I recommend checking at the 55 minute mark with a toothpick as all ovens work differently. Bread is done when a toothpick inserted in the center comes up with just a few crumbs.
- Leave the pumpkin bread to cool in the pan on top of the wire rack.
- Once the bread is mostly cooled, remove it from the pan and let it finish cooling on the rack.
- Slice and serve.
- Enjoy!
FAQS:
Storage Instructions
- Recommend 3-4 days at room temp in an air tight container.
- For longer storage, I recommend to wrap in foil and place in the freezer up to 3 months.
What is another variation I can make?
- Pumpkin Chocolate Chip bread tastes wonderful as muffins as well. I recommend increasing the oven to 425 and baking for 5-8 minutes, then decrease the oven temp to 350 (with the muffins still in the oven and don’t open the door) for another 10-15 minutes. Check the muffins at 10 minutes and will depend on what size muffin tins you use. You can make standard, Jumbo or mini muffins. Play around and have fun!
What are substitutions that I can make?
- You can substitute the dark chips for semi-sweet, mini, cinnamon, milk or white chocolate chips for amazing variations.
- You can also add Pecans or Walnuts or omit the chocolate and add 1-2 teaspoons of ginger for an extra zing.
Can I make this ahead of time and freeze it?
- Absolutely!! Just make sure to take out the loaf one day before to thaw out.
Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is a delicious fall treat made with pumpkin puree and loaded with chocolate chips.
Ingredients
- 1 1/2 cups All Purpose Flour
- 1 (15 oz) can Puree Pumpkin
- 2 eggs, room temp
- 1/2 cup Greek Yogurt ( I like 2%, Fage Brand)
- 1 Cup Dark Chocolate Chips (Or any type of chocolate you prefer)
- 3/4 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Cloves
- 1/2 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Ginger
- 1/4 Teaspoon Kosher Salt
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat oven to 350F with rack set in the middle.
- Prepare a 9 x 5 inch metal loaf pan. I prefer to put a small piece of parchment paper lined at bottom with a slight overlap on sides of pan for easy removal, however you don't have to do that. Cooking Spray or greasing the pan with butter or oil will work just as well!
- In a Large Bowl, add the All Purpose Flour, Baking Powder, Baking Soda, Ground Cinnamon, Ground Cloves, Ground Nutmeg, Ground Ginger and salt. Whisk until combined. Set aside.
- In a Medium sized bowl, add the room temperature eggs. Beat for a few seconds, then add the brown sugar and granulated sugar. Mix until well combined.
- Next add the Greek Yogurt, Pumpkin Puree and Vanilla Extract. Mix until well combined with wooden spoon or spatula.
- Pour the wet ingredients into the large bowl of dry ingredients and mix until all ingredients are combined.
- Fold in the Dark Chocolate Chips.
- Batter will be thick. Once combined, pour into prepared loaf pan.
- Bake for 60-65 minutes, however I recommend checking at the 55 minute mark with a toothpick as all ovens work differently. Bread is done when a toothpick inserted in the center comes up with just a few crumbs.
- Leave the pumpkin bread to cool in the pan on top of the wire rack.
- Once the bread is mostly cooled, remove it from the pan and let it finish cooling on the rack.
- Slice and serve.
- Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 218Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 174mgCarbohydrates: 38gFiber: 2gSugar: 23gProtein: 5g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!