Pumpkin Chocolate Chip Bread
There’s something about the cozy scent of pumpkin spice wafting from the oven that makes a house feel instantly welcoming. This pumpkin chocolate chip bread brings together the best of fall flavors - a moist, tender pumpkin bread laced with just the right amount of warm spices and studded with melty chocolate chips. Whether you’re looking for a quick breakfast, a lunchbox treat, or a cozy afternoon snack, this bread is an easy bake that feels both comforting and a little indulgent. Made with canned pumpkin puree, this is a treat you can whip up and enjoy all year long.
Ingredients
- 1 ¾ cups all-purpose flour spooned & leveled (207g)
- ¾ tsp baking soda
- ½ tsp baking powder
- 2 ½ tsp Pumpkin pie spice
- ½ tsp Salt
- 2 large Eggs
- 1 cup Granulated sugar 250g
- ¼ cup Greek yogurt 60g
- ¼ cup Vegetable oil I used Olive oil (51g)
- 1 ½ cups Pumpkin puree not pumpkin pie filling (345g)
- 1 cup Chocolate chips 188g
Instructions
- Preheat the oven to 350℉.
- Prepare a 1.25 pound loaf pan (5"D x 9"W x 2"H) by lining it with parchment paper. The paper needs to cover most of the bottom and come up and over either side of the pan so that once the loaf is baked it can be easily lifted from the loaf pan to cool. Set aside.
- In a large mixing bowl add the flour, baking soda, baking powder, pumpkin pie spice, and salt. Stir with a spoon to combine and then set aside.
- In another large mixing bowl, thoroughly combine the eggs and sugar. Add in the Greek yogurt, pumpkin puree, and vegetable oil. Stir together well.
- Add the wet ingredients into the dry ingredients. Mix with a spoon until just combined.
- Fold in Chocolate chips.
- Transfer the batter into the prepared loaf pan. Smooth out the top with the back of a spoon or rubber spatula. Sprinkle a few chocolate chips on top for decoration.
- Bake at 350℉ for 60-70 minutes. Mine was done at 65 minutes. You can use a skewer to check to see if the loaf is ready, it should come out clean.
- Let the pumpkin chocolate chip bread cool in the pan for about 10 minutes, then using the parchment paper handles, remove the loaf to a cooling rack to cool completely before slicing. It will slice best once all the chocolate chips have cooled inside which can take around 4 hours.
Notes
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- Pumpkin Pie Spice. If you don't have pumpkin pie spice at home you can sub the 2 1/2 teaspoons with 1 3/4 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, and a pinch of all-spice if you have it.
- If you don’t have Greek yogurt, substitute the ¼ cup Greek yogurt with vegetable oil. To balance the acidity needed for the baking soda, replace half of the white sugar with brown sugar.
- Chocolate chips are optional, but you can leave them out if you prefer. You could sprinkle pumpkin seeds on top before baking to give a nice healthy decoration, or you could try swapping the chocolate chips for raisins or dried cranberries.