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
- 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.
Storing and Other Tips
- 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.
Frequently Asked Questions
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.
Can I freeze this bread?
Yep! Wrap your cooled loaves tightly in plastic or foil, then pop into a zip-top bag labeled with the date and freeze for up to 6 months.
Can I use this batter to make muffins instead of a loaf?
Yes. Fill greased or lined muffin tins 2/3 full and bake at 350°F for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Chocolate Chip Pumpkin Bread
Perfectly moist pumpkin bread with all of the spices of autumn. Studded with creamy morsels of chocolate, this is the ultimate pumpkin bread!
Servings loaf pans
Equipment
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 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
Calories: 2645kcal
Cost: $7
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Questions & Reviews
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!