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 certainly sub 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 (spooned into measuring cup and leveled)
- 1 cup whole wheat flour, (again, don’t scoop!) or all purpose flour if you like
- 2 teaspoons ground cinnamon
- 1/2 teaspoons nutmeg
- 1/4 teaspoons 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.
Excellent recipe. I made this substituting 1/2 cup buttermilk substitute (ie. 1 cup milk mixed with 1 Tbs vinegar and let sit for 5 min) because my fridge somehow completely lacked any kind of yogurt or even sour cream! that never happens I usually have at least something I can scrape the mold off, if you know what I mean. Anyway, it turned out beautifully. I hate how most of my quick bread recipes end up with a gooey uncooked blob right in the center or with a cooked center and a 1/4″ thick crust all around. This bread is amazing, thanks for posting it. It’s going into my recipe binder for sure.
can you post the nutritional info for your recipes including the pumpkin choc chip bread?
Shahira, you’ll have to calculate it yourself. Some of our recipes include nutritional info at the end, but it’s just a select few. Other than that, there are many programs online that you can use to calculate it yourself.
Just made this for the second time this week. It’s a hit! This time I used some pie Greek yogurt, and it’s really wonderful! I think that will be the flavor I always use in this recipe. Thanks, ladies!
I meant to type apple pie flavor Greek yogurt.
I know you state not to use all whole wheat in place of all purpose flour, but can you use white wheat flour in place of the all purpose? It’s not as heavy as whole wheat.
You can try it! I’ve never done it so I can’t tell you how it will turn out.
Love this recipe! I used vanilla greek yogurt, applesauce in place of oil and cut the white sugar back to 1 cup and it was deelish!!!!!! Soo yummy!! Thank you!!
I love this bread it’s super easy and my family loves it!
I love this recipe and have made it a couple times!
Can you make a similar recipe that is as moist and good as this, but for a chocolate quick bread with chocolate chips?
I’ve made this a couple times and its so incredibly divine. Doubled the recipe today for 4 loaves. Loved the fact that doubling it used a large can of pumpkin with none leftover. Still deciding whether to give some away to friends or freeze.
Have made this twice now and will be bringing to a holiday gathering tomorrow! I am a heavy sweet spice person (my pumpkin pies are very dark brown) so I doubled the spices in this and added in ginger and a little pumpkin pie spice as well. I also used Greek plain yogurt and added another splash of vanilla to compensate.
HEAVENLY stuff! I cannot wait to try a few other recipes here!!
I tried this and it was amazing. My oven is a total piece of trash because we have a rental house and hubby is a grad student (AKA we’re dirt poor) so I did end up over cooking a tiny bit (our freaking 10 lb turkey was fully cooked in an hour and a half-that was turning the temp down by 25 degrees too-I have to turn it down 25 on everything) but it was still amazing. I do think I’ll do a tiny bit less pumpkin next time or a little more flour-I used homemade puree which is a little more watery. I used 1 3/4 c which is the translation for this (and all recipes requiring the same amount-the amount I put in a pie). Just wanted to toss that out in case anyone else uses homemade and is wondering what to do :).
I took a crack at making this evening…so I could assure they would come out good on turkey day.
I followed instructions to the “T” with tips and all. It came out good. Not the best pumpkin bread I’ve had though 🙁 It was good but not OMG. I felt like it could’ve tasted more pumpkinee (if that makes sense).
I’ve been craving pumpkin bread for awhile now. I usually am lazy to bake/cook and end up spending $7 for a loaf at Great Harvest (it is delicious, though). Lately, I’ve been trying hard to watch my pennies and decided $7 is way too much for one loaf of choc. chip pumpkin bread. I made your zucchini bread recipe over the summer and loved it. So I knew that your pumpkin bread recipe would be a keeper, too. Just made 2 batches earlier today–YUMMO! Made one batch without choc. chips and added a orange & cinnamon glaze–delish! You guys are truly the best bites! Thanks for great recipes & great blog!
I just made this yesterday and it turned out perfectly. Delicious! Thanks for sharing!
Yum! This is so good! I made this last week and my husband said the chocolate chips “take away from the pumpkin flavor.” Crazy man! So I ate both loaves myself! Then I made it again yesterday and left the chips out of one of the loaves. He says it’s fabulous but I haven’t tried it yet. I’m working on the loaf with chips and it’s more than halfway gone.
just made my 2nd batch of this. The first was a disaster. I guess it was a rough morning for baking. I decided to use my mini loaf pans and filled them too full and they overflowed. Then I reread the ingredients and realized I left out the oil. Like I say, the first batch didn’t work out. Just made a new batch – oil included. I made one large loaf pan and 3 mini’s. The mini’s are out and the big one is finishing. They smell fabulous. My 8 year old is waiting to get her hands on a loaf. She loves everything pumpkin. Thanks for the recipe.
So I made this and it tastes delish! I used my 4 oz cup of coconut yogurt and 2 oz sour cream! Awesomeness. But my chips still all fell to the bottom even after coating with flour. Any tips?
Try chopping them up or using mini chips, that could help!
Hi Sara and Kate! I am an avid follower who never posts, but this recipe was SUCH a hit that I wanted to give you two some (well deserved) feedback. First of all – THANK YOU! Absolutely delicious and an especially wonderful texture. I have already forwarded the recipe and your blog onto two others in my office. I did want to note that, in my second batch, I substituted vanilla greek yogurt for added protein, and I only used 1 cup of sugar – still amazing. Then, for the third batch (I told you it was a hit), I switched 1/4 cup of the canola oil for 1/4 cup of applesauce (unsweetened). Still uses oil for the texture, but it literally knocked the calories per serving down by 100 calories (282 to 182 calories for a 1-inch thick slice). Thanks, again, and keep up the amazing work!
Wow, good to know- thanks Lauren!
Sara, great recipe. I just left Danae at V3 Hair Studio in Meridian and she served us up a piece of this delicious bread. Fall is one of my favorite seasons — and the only time I use the ingredient “pumpkin.” I will certainly pass this along to my friends and clients.
Happy Fall !
Cathy Light
Delicious! I was going to give the second loaf away, but I couldn’t bear to part with it. 🙂 I’m not usually big on pumpkin baked goods, but this was the perfect balance of sweet and spiced.
Diane, I’ve wondered the same thing! I am so careful about not getting eggshell in my batters, so I know it’s not that. I just think it’s stuff in the pumpkin puree. But I made this bread and didn’t have any little crunchies.
Okay, I need some serious help. Pretty much every time I’ve made a pumpkin recipe this year I’ve had little crunchy things in it. What the heck? Do you know what the problem would be? It only happens in my pumpkin recipes and I cook and bake all the time, so I am 99% sure it isn’t egg shells. I am getting so frustrated with it because it seems like it is egg shells and I feel dumb serving it to anyone like that. I cannot figure out what it would be. Would you know by chance? I tried Googling it, but didn’t really know how to word that search. I just kept getting stuff about crunchy pumpkin seeds. Thanks for your help!
I have absolutely no clue! I’m sorry I’ve never encountered that before!
You’re not crazy Diane! I have that same problem. ???
I’ve had this problem crop up suddenly once before. Drove me crazy. I started sifting the “dry” before mixing in with the “wets.” Thought it might be the organic sugar which has bigger crystals, but…
I believe it’s the NUTMEG. Depends on the brand. So, now I grate my own. Seems to have worked.
Made this recipe yesterday and loved it! I’m excited to package up the second loaf to give away for a Halloween treat to friends.
Made 4 loaves of this today (gave 2 away) … absolutely delicious. Couldn’t tell at all that there was wheat flour in them and the amount of chocolate was perfect. So perfectly moist. I will be making this often during the fall. Thank you for the great recipe that has definitely replaced the one I used to use!
Made this to bring to work for a Monday morning treat and it went over VERY well. The “foodie” guy who I work with who only eats things with names I can’t pronounce said it was the best quick bread he’s had in a very long time (I won’t mention the fact that I’ve been bringing different breads into work about once a week for the past 2 months…ahem). Anyway, this is a definite MUST MAKE. Oh…also, I used the Gheridelli (sp?) semi-sweet chips that I bought at BJs because I had a coupon, and although they don’t say it on the bag, they are the larger sized chips (perhaps what was used in the post) and they are DELICIOUS. WAY better than Toll House. Just wanted to throw that recommendation out there for people.
I made this tonight in honor of our pumpking carving tonight, and took the pumpkin from a 29oz can, plus used fat free plain greek yogurt. It is SOOOO good!!!!! Best I’ve had! Then, because we had extra pumpkin I made the pumpkin alfredo from your cookbook (maybe online too. . . i didn’t check) and it is to DIE for!!!! I’ve never used pumpkin in a savory dish and it is so good!!! Thanks so much for all your hard work, ladies! There are many grateful families!!
I’ve never been to TOFW so I’m curious, is there going to be a way to have you sign our books on Saturday? I’m so excited to see you guys! As I am going to be at the full weekend event I wont be able to go to the book signing 🙁
Another great pin from Pinterest! So yummy and yes the house smelled delish while they baked. My two little ones loved help measure and pour the ingredients. Then they sampled from each of their loaves. 🙂 It was the perfect amount of chocolate and pumpkin. Adding to the make again file. Thanks for sharing.
I just made this today and it is the best! I made four small loaves and had enough left over for 3 jumbo muffins. The muffins were ready in 25 minutes and the small loves at 40 minutes. Very moist and extremely yummy!!!!
I bought some ceramic mini loaf pans in beautiful Fall colors at Michael’s.
They are 5 7/8″ x 3 1/2″ x 1 1/8″. Anyone have suggestions as to baking temp changes (if any) and baking time? I’d like to bake a bunch at the same time. Maybe I should try one seperately first & test it? Sugguestions welcomed! Want to give as gifts.
Thanks!
You’ll just have to eyeball it!
you read my mind! my kids requested choc chip pumpkin bread this morning!!
Oh my!!! Made this yesterday. I love how good the house smelled while baking it. Kept one loaf, gave one to my daughter in law. She loved it. It is so yummy. I’m going to make more tomorrow, but want to make some mini loaves to give away in the pans. How should I adjust cooking time and/or oven temp if at all? I saw some cute mini loaf pans at Michael’s.