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
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.