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
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 :).