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 9x5 (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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