Chocolate Chip Pumpkin Bread

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.  

Ingredients Needed

• All-purpose and whole wheat flour – 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.
• Ground cinnamon
• Nutmeg
• Ground cloves
• Baking soda
• Baking powder
• Table salt
• Brown sugar
• Granulated sugar
• Vanilla yogurt – 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 or applesauce here.  The yogurt adds moisture that creates a really soft texture, without using too much oil. 
• Eggs
• Pumpkin puree – Make sure you’re getting 100% pumpkin puree, not pumpkin pie filling.
• Canola oil
• Vanilla extract
• Chocolate chips – 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!

How to Make Chocolate Chip Pumpkin Bread

1. Preheat oven to 350℉. Spray 2 9×5 (or similar sized) loaf pans with nonstick spray and set aside.
2. 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.
3. 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.
4. 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!
5. Let cool for 10 minutes and then run a sharp knife around edge of pan and remove loaves from pan.

Frequently Asked Questions

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Chocolate Chip Pumpkin Bread

4.99 from 57 votes

Perfectly moist pumpkin bread with all of the spices of autumn. Studded with creamy morsels of chocolate, this is the ultimate pumpkin bread!

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

ServingsServings2 loaf pans

Print Rate SaveSaved!

Equipment

• loaf pans

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
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon baking soda
• 1 ½ teaspoon baking powder
• 1 teaspoon table salt
• ½ cup brown sugar
• 1 ½ cup white sugar
• 6 ounce container vanilla yogurt
• 3 eggs slightly beaten
• 15 ounce can pumpkin puree
• ½ 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℉. 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!
• This bread is amazing even the next day, and it will stay nice and soft. Just store it, tightly covered, at room temperature and consume within 3-5 days for best results.
•  
  Chocolate chip 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!
•  
  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 above for easy removal.

Nutritional Information

• Nutritional information was calculated per loaf pan, as serving size depends greatly on the size of your slices.

Nutrition

Calories: 2645kcal, Carbohydrates: 432g, Protein: 36g, Fat: 93g, Saturated Fat: 24g, Polyunsaturated Fat: 18g, Monounsaturated Fat: 39g, Trans Fat: 0.2g, Cholesterol: 250mg, Sodium: 2210mg, Potassium: 1417mg, Fiber: 17g, Sugar: 275g, Vitamin A: 33495IU, Vitamin C: 10mg, Calcium: 588mg, Iron: 13mg

Course: Desserts

Cuisine: Baked Goods

Keyword: Chocolate Chip Pumpkin Bread

Calories: 2645kcal

Author: Sara Wells

Cost: $7

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