It’s officially fall when you’ve made your first loaf of pumpkin bread! I’ve made a lot of pumpkin bread recipes over the years and this Chocolate Chip Pumpkin Bread is my absolute favorite. It uses 1 whole can of pumpkin, it makes 2 loaves, and it’s got some healthier ingredients in it, but you would never know it! This pumpkin bread recipe includes a small container of yogurt, but you can also use sour cream or even apple sauce if you don’t have yogurt in your fridge. It also uses both all purpose and a little whole wheat flour. I love the combination, but you can just use all-purpose if you prefer. It’s incredibly soft and fluffy, even after cooling completely, and I can pretty much guarantee you’ll love it.
How do you make Pumpkin Bread?
These are ingredients I pretty much always have on hand. If I don’t have vanilla yogurt, I’ve even used lemon, orange, plain, banana or honey flavored. It can be low-fat, high-fat, greek, whatever. As I mentioned before, you could also sub sour cream here. The yogurt adds moisture that creates a really soft texture, without using too much oil.
Another little secret in this recipe is some whole wheat flour. It adds some fiber and creates some depth to the flavor. I’ve also skipped that plenty of times and just used all purpose flour and it’s fantastic as well.
How do you keep chocolate chips from sinking in pumpkin bread?
TIP: If you’ve ever made quick breads (or muffins or cakes) with chocolate chips, you know they have a tendency to sink. Before you add your dry ingredients to your batter, take a small spoonful and toss it with your chocolate chips. Then gently fold them into your batter. The flour mixture helps keep them suspended in the batter so you’ll have pieces of chocolate throughout!
What topping can I use for my Pumpkin Bread?
You don’t need any topping on this bread because it’s so good as-is. But just a little tip for any quick bread: sprinkle on 1-2 tablespoons of additional brown sugar on top, and a few extra chocolate chips in this case for an extra yummy top.
How many loaves does this recipe make?
I love that this recipe makes 2 loaves. Most often I make 1 large loaf and 2 mini loaves. TIP: I like to sling parchment paper as seen below for easy removal.
Bake it up and let it cool a bit before digging in. It’s SO soft that it will probably fall apart on you if you try to pull it out while it’s still hot!
This bread is amazing even the next day, and it will stay nice and soft.
The chocolate bites make it extra decadent. You might have noticed I used both regular and mini chocolate chips. TIP: If I’m just using regular size chips, I like to run a knife over them and chop them just roughly. I like how the little slivers of chocolate then disperse throughout the bread. So great!
Chocolate Chip Pumpkin Bread
Description
Perfectly moist pumpkin bread with all of the spices of autumn. Studded with creamy morsels of chocolate, this is the ultimate pumpkin bread!
Ingredients
- 2 cups all purpose flour, lightly spooned into measuring cup and leveled
- 1 cup whole wheat flour (free to sub all purpose flour), lightly spooned into measuring cup and leveled
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon table salt
- 1/2 cup brown sugar
- 1 1/2 cup white sugar
- 6 ounce container vanilla yogurt
- 3 eggs, slightly beaten
- 15 ounce can pumpkin puree
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (plus a few extra for the top of loaves)
Instructions
- Preheat oven to 350 degrees. Spray 2 9×5 (or similar sized) loaf pans with nonstick spray and set aside.
- Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk gently to combine and set aside.
- In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar. Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.
- Slowly add dry ingredients to wet and mix together, being careful to not over mix. When combined, gently stir in chocolate chips. Divide batter between loaf pans and sprinkle a few extra chocolate chips on top. Bake for 50-60 minutes or until a skewer comes out with a few crumbs attached. All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that. Don’t overbake!
- Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan.
Notes
Great Tips
- Don’t get into it when it’s still piping hot, or else it will fall apart. Wait until it’s just warm – with a little bit of melted butter on top, it’s like heaven!
- A lot of times when you add chocolate chips to breads, cakes, and muffins, you’re bread will bake up beautifully and all of the chips will sink to the bottom. To combat that problem, here’s an easy fix: just toss a little of your flour in with your chips first. Once they’re coated, the flour helps suspend them in your batter.
Questions & Reviews
I was just thinking this morning that I needed something with pumpkin AND chocolate! Perfect timing!
Thank you so much for posting this!! I have been CRAVING pumpkin bread! I even came to your website on Monday to see if you had a recipe. You can’t imagine how thrilled I was when I saw this today! I am baking mine right now!!! 🙂
This looks so good! I love the pumpkin chocolate chip muffin recipe on allrecipies.com , but it contains a ton of sugar & oil. I love how you put yogurt in this! 🙂 And I love that you use whole wheat flour & how it makes 2 loaves!! :))
Just yesterday I was thinking I needed a recipe for pumpkin bread. Thanks for fulfilling my pumpkin-y needs!
uummmm…I am now on my 2nd batch of this bread. It is delicious! Thanks for sharing.
I just made this and it is awesome!! Super light and fluffy. I like that it’s not overly sweet but still sweet enough. I used vanilla greek yogurt, since that’s what I had. I really like the addition of wheat flour, too. Loved the butter w/ it. I also like to eat my pumpkin bread w/ whipped cream cheese. (I’ll just consider this ‘healthy’ since it has wheat flour and yogurt in it :))
This looks awesome!!!!
This is one thing I miss, not living in Utah anymore…thanks ladies! I can’t wait to try the chocolate chip/flour trick.
I always use 100% wheat flour in my pumpkin bread and it bakes up wonderfully. Soft white wheat does a superior job. Sprouted white wheat also has a light and fluffy texture.
I have Pumpkin Pie Spice…could I use that in place of the cloves, cinnamon, and nutmeg? If so, how much should I use of the Pumpkin Pie Spice? Thanks! I’m so excited to make this using the real pumpkin puree I made myself using your wonderful tutorial on your site. =)
So glad I found your site! I’ve been searching for recipes to start “real” baking 🙂 Love for you to visit my page. I’m posting your badge!
Oh Yum!! I am going to make these for sure, but double the recipe and make muffins too — for my boys’ lunches hauled to school — I cook the muffins for about 17-20 minutes for regular size ones & 20-25 minutes for jumbo muffins. I love using yogurt in my muffins & quick breads too, adds such a nice moistness to it. Thanks so much for posting your recipe and sharing with us all.
Oh … This is lovely … For so many reasons!! I’m really hoping that college bakery was great harvest because the pumpkin chocolate chip bread there is my daughters favorite!! I ‘m also signed up to bring a ‘cake’ for a halloween party cake-walk this week and this looks like ‘cake’ to me!! Perfect!! Thank you!!
Pumpkin Bread was on my 2 do list today. YUM, thanks for a new recipe to try. Mine has OJ in it instead of yogurt. Can’t wait to try yogurt! I love yogurt in the cake recipes I’m sure I’ll love this too.
Thank you for this recipe! I was trying to figure out what to bake my father-in-law as a thank you for getting my husband and me some hard to come by football tickets and this will be perfect! Even better, it makes two loaves, so I won’t feel the least bit guilty eating the first one (you know–like quality control :)) before gifting the second. Thanks bunches!
Update: I made this for both my family and my in-laws. My father-in-law said it was the best he’s ever eaten. That’s high praise from a man who very rarely eats sweets. This recipe totally knocked it out of the ballpark! Thanks girls!
What!!! You were in Logan and you went to OGM. I might be biased because I own the Great Harvest in Logan, but I would have loved to treat you girls to a Swede Turkey Pesto Sandwich and a loaf of Pumpkin Chocolate Chip. Teasing (kind of), but next time, lunch is on me:) Thanks for your fun recipes and cookbooks:! Love your guts-Lisa
I just finished eating the first crumbly pieces (ok, I admit I didn’t wait 10 minutes…I couldn’t, I’m weak) and this was epic. I did my tweaks to it, as I’m diabetic and also we didn’t have any ground cinnamon and really, paired with the butter(yes!!) and a hot cup of coffee, I’m a happy mama. I’d love to put this on my blog with my diabetic tweaks, if that’s ok? Well done!!
We love pumpkin chocolate chip bread but don’t have a good recipe for it. I can’t wait to try yours. Thanks for the recipe!
You noted this was “bread” so you can use butter =) LOL
But I was wondering…. is the texture like bread or more like cake/muffins?
Definitely cake/muffin-ish!
Thanks for all the great tips!! So many great helps that I will use for sure. Thanks again for sharing all your great recipes…love em all!!!
Did you use milk chocolate chips or semi sweet?
You can use any kind of chips you like. I personally use semi-sweet for almost all baked goods because I feel like most things are too sweet with milk.
My husband is all about milk chocolate personally I love semi sweet and dark chocolate. I made this yesterday with semi sweet and he ate 3 pieces! I think milk chocolate tends to get lost in a recipe like this. I’ve had Old Grist Mill pumpkin chocolate chip bread and its very tasty. Did you try their peanut butter chocolate chip cookies? They are my favorite! And the cinnamon drop bread!
YES! I was just looking the other week on here for this recipe and was sad to see there wasn’t one! Thanks for making my dreams come true today! 🙂
Can’t wait to try this recipe. Question: How do you know how much yogurt or sour cream to substitute in a recipe?
6 ounces is 3/4 cup 🙂
I substitute unsweetened applesauce a lot for the oil in quick breads, would that be recommended to do here too?
That works well in a lot of recipes, and you can certainly try it here, but I personally wouldn’t. This recipe has a low amount of fat already (only 4 tablespoons per loaf) so it really needs it for texture. You can however sub applesauce for the yogurt, I’ve done that before and it works fine!
I haven’t made pumpkin chocolate chip bread yet this year, and I haven’t found a recipe that I’m in love with yet. I can’t wait to try this one!
I’ve noticed in this post and in your chocolate truffle recipe you list chocolate chips. Seeing as I have only ever seen semi-sweet minis I just assumed that was your standard flavor. Is that a correct assumption? Which would you suggest in this recipe? Thanks.
Just made some pumpkin chocolate chip cookies last night …. was very disappointed to find your blog nor cookbooks do not have a recipe for pumpkin cookies. So, I dug thru my other cookbooks and found a recipe, but did not love the outcome.
Do you have a ‘go-to’ pumpkin cookie recipe you can share?
Will have to try to bread recipe … hey, maybe it can be used as a cookie recipe too (minus 2 eggs).
Only about half my family are pumpkin lovers, but maybe the chocolate chips would help bring them around. If I were going to double it and use a 29 oz. can of pumpkin (because that’s what I already have), would you compensate for the missing ounce with an extra dollop of yogurt, a little extra oil, a spoonful of applesauce, something else, or nothing at all?
Also, they just announced that they are going to stream TOFW from Salt Lake this weekend so I’ll be able to watch you guys. It’s not the same as being there, obviously, but it’s definitely better than nothing. So excited!
I’ll be making this TODAY 🙂
Now this is something to look forward to for Fall! I’m excited to try it, I am positive it is delicious.
This looks so yummy and perfect for autumn! I love this time of year when all the pumpkin flavored things come out!
Carlee
Almost Endearing