Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread. Super moist, soft and loaded with chocolate chips! The perfect breakfast or dessert for Fall!

Chocolate Chip Pumpkin Bread | chefsavvy.com

Pumpkin bread is just one of my favorite things about Fall. Apple cider doughnuts, pumpkin cheesecake and pumpkin smoothies are also at the top of the list.

This quick bread is slightly adapted from my Chocolate Chip Zucchini Bread. It is super moist, slightly sweet with the perfect amount of spice. I found the oil and greek yogurt makes the bread extra soft and spongy. The pureed pumpkin also helps to keep this bread moist.

This recipe is extremely simple. No mixer needed. Simply whisk dry ingredients and wet ingredients separately and fold to combine. Top with chocolate chips and bake.

You could always substitute the chocolate chips for nuts. Although I think the melted, gooey chocolate chips go perfectly with the tender pumpkin bread.

This Pumpkin Bread is perfect for breakfast or dessert!

The Best Pumpkin Chocolate Chip Bread | chefsavvy.com

How to make Chocolate Chip Pumpkin Bread

  • Preheat oven: To 350 degrees. Grease a 9 x 5 loaf pan with nonstick cooking spray or butter.
  • Combine dry ingredients: In a large bowl mix together the flour, baking soda, salt, cinnamon, nutmeg and allspice.
  • Combine wet ingredients: In a separate bowl, whisk together the egg, oil, pumpkin, both sugars and greek yogurt until combined.
  • Mix batter: Add the wet ingredients to the dry ingredients and fold gently. Do not over mix. Fold in the chocolate chips.
  • Bake: Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean. If the top begins to brown cover with aluminum foil.
  • Cool: Remove from the oven and let cool in the pan for 20 minutes. Take the loaf out of the pan and allow it to cool completely on a wire rack.
  • Serve: When the bread is cool enough to handle slice with a serrated knife.
  • Store: Bread can be stored in an airtight container at room temperature for up to 3 days. It can be frozen for up to 3 months as well!

Tips for making Pumpkin Chocolate Chip Bread

  • Don’t over mix the batter. Just like cakes and cookies over mixing will lead to a tougher bread.
  • Make sure to use pure canned pumpkin not pumpkin pie filling.
  • Keep the oven door shut. Continuously opening the oven door will cause the bread to sink.
  • Make sure the bread is fully cooked before taking it out of the oven. If the bread is undercooked it will sink in the middle.
  • Resist the urge to slice into it right away. Let it cool completely before slicing it.
  • Place some chocolate chips on top when the bread comes out of the oven for presentation!

Easy Pumpkin Chocolate Chip Bread | chefsavvy.com

Here are more delicious Pumpkin Recipes to enjoy!

Watch how to make Chocolate Chip Pumpkin Bread in the video below:

Chocolate Chip Pumpkin Bread

5 from 3 votes
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 (1 loaf)
Chocolate Chip Pumpkin Bread. Super moist, soft and loaded with chocolate chips! The perfect breakfast or dessert for Fall!

Ingredients

  • cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 2 eggs
  • ½ cup canola oil
  • 1 cup canned pumpkin puree
  • ½ cup light brown sugar packed
  • ½ cup sugar
  • ½ cup plain greek yogurt
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Butter a 9 x 5 loaf pan and set aside.
  3. In a large bowl mix together the flour, baking soda, salt, cinnamon, nutmeg and allspice.
  4. In a separate bowl, whisk together the egg, oil, pumpkin, both sugars and greek yogurt until combined.
  5. Add the wet ingredients to the dry ingredients and fold gently. Do not over mix.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean. If the top begins to brown cover with aluminum foil.
  8. Remove from the oven and let cool in the pan for 20 minutes.
  9. Take the loaf out of the pan and allow it to cool completely on a wire rack.
  10. Slice bread and serve!
Nutrition Facts
Chocolate Chip Pumpkin Bread
Amount Per Serving
Calories 410 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Cholesterol 42mg14%
Sodium 309mg13%
Potassium 203mg6%
Carbohydrates 53g18%
Fiber 3g13%
Sugar 31g34%
Protein 6g12%
Vitamin A 4826IU97%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Dessert
Cuisine: American
Keyword: Baking, Bread, Chocolate Chip Pumpkin Bread, Fall, Pumpkin

Originally published Sep 20, 2015