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
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
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.