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
Thank you for this! I just finished baking up a batch with mini chocolate chips. I baked it in mini-muffin pans (made 6 dozen) and they will be for tomorrows after the primary program treat. I think they’ll be a hit!
I’m not a baker but would love to try this! Can I do muffins instead of loaves with this recipe? Also is it better to use glass or metal loaf pans? Thanks so much.
Made this on Wednesday, finished off one loaf by Thursday 🙂 delicious!
Thanks for the chocolate chip tip…will try commenter’s idea for parchment paper next time bc bottom stuck to pan on one loaf… But still tasty. 🙂
I doubled the recipe and used the larger can of pumpkin (29 oz), nonfat plain Greek yogurt, and sprinkled a tiny bit of raw sugar on the top along with the chocolate chips for a little sparkle. Awesome! Thanks for another great recipe. A new family favorite.
Made this last night – it is so good!! I will defintly be making this again 🙂
Sooo excited to see you at TOFW in Phoenix!!!! But I have to say I was super bummed to find out you will be at Desert Book while we are at the Friday night session of TOFW, I so wanted to get my books signed!
So far today this has made up at least 3/4 of my caloric intake.
Love the use of a whole can of pumpkin and LESS oil. Thank you!!
Made this last night! I only made 1 loaf–yest because I had leftover pumpkin from the last thing I made with Pumpkin–but it freezes well. I only had peach yogurt and it was a 4 oz so it worked perfect. I have to say…It is all gone. I better make 2 loaves next time!
My boys devoured an entire loaf in under 5 minutes. Thanks for the recipe!
Hallelujah! I’ve always wondered why my chocolate chips sink to the bottom of the bread. Thanks!
This sounds amazing! I’m going to make it today.
P.S. IT WAS DELICIOUS!!!! My family LOVED it, and I took with with me to mutual and it was devoured there as well! I’m making more today to take to neighbors. Thank you for this recipe!!! 🙂
Thank you for the chocolate chip tip!! After making two failed rounds of zucchini chocolate chip bread this fall, I was about to give up on chocolate in bread since mine seemed to sink right to the bottom every time! My husband is going to love me when he finds this bread baking tonight!
Cupcakes sound good. I might have to try that. I did the recipe as noted except I changed out the WW flour with WWW flour (white whole wheat) since I didn’t have any WW flour on hand. The loaves are gorgeous and I walked into my kitchen at 5 AM to the wonderful aroma of pumpkin bread. Packing it to take to the office for my co-workers to enjoy. The only trick I found was getting the loaves out of the pan without smearing the soft chips on top–that took a little finesse. Thanks for the recipe it is a keeper! And I let some folks in Phoenix know of your trip. Hope you make it up to Portland some time too!
I made a double-batch this weekend as cupcakes for a ward meal, in France of all places, where people are really not used to eating pumpkin made into sweet treats. Every single one of my cupcakes disappeared! Luckily I had saved a small bag of them at home that my 9 month pregnant belly craved and devoured over the next two days!
I will be trying this one for sure. My family loves the Chocolate Chip Pumpkin Bread from our Great Harvest up the road but if I can make my own any time I want and it be as good… Yum! Great Harvest will still be visited as there isn’t a bread I’ve tried and hadn’t liked there.
Can’t wait to try this! I always have a hard time getting my quick breads out of the pan perfectly. It never fails that it will stick somewhere on the pan. Here is a tip I learned to help with that. After spraying the pan, line the bottom with parchment paper cut to the correct size and then spray again. My bread now comes out of the pan perfect and beautiful with out any sticking. Just thought I would share.
Saw it. Craved it. Made it. Loved it.
I wanted to make pumpkin bread a couple weeks ago and, naturally, I came here first to find a recipe. I was sad you didn’t have one, but I found a good one elsewhere and am pleased to say I added chocolate chips all on my own. 🙂 I’m excited to try this one! I have a feeling the yogurt will make it a moist and tender dream of pumpkin divinity.
I really like the tip about wiping the spray off the top inch of the loaf pan. Maybe that is the solution to prettier banana bread at my house. I always eat it to the last crumb anyways but I think it could look better. Thanks!
You can never go wrong with pumpkin bread! Always a favorite!
I am NEVER a skimmer! You already know that! Can’t wait to see you this weekend. We’re going to have a blast at TOFW (again!). This pumpkin bread is gorgeous, as are the napkins 🙂
I’m so excited for this weekend! I love your recipes, books, everything. I’ll be at TOFW and so excited to hear you talk. Will you also be sign there or just at Deseret Book? Thanks!
So I was going to give in and make myself brownies today to get my chocolate fix, but saw this recipe and decided that it would result in less guilt but still meet my chocolate needs:) It’s delicious! Thank you!
In the oven right now!! Mmm….can someone speed up time please? 🙂
That’s kind of freaky that you totally knew I wanted to dig out a melted chocolate chip from the top when it came out of the oven. Can’t wait to try this. Love the yogurt idea.
I second that about using less than the whole can…drives me crazy! This looks so good and will be on my table this weekend!
Amen! I hate it when a recipe only uses part of a can of pumpkin! I can’t wait to try this and since it was SNOWING here in UT this morning it sounds like a great way to warm up the house.
Yummm! I think a weekly baking of this bread sounds like a good plan. Thanks for sharing the fabulous recipes for all to enjoy.