Simple Recipes Created for You.
Soft and moist Chocolate Chip Pumpkin Bread made with pumpkin puree, warm spices, and dark chocolate chips! This recipe comes together in one bowl making it super quick and easy! You are going to be making this pumpkin bread all season long!Â
I don’t know about you, but Fall is my favorite season! It doesn’t get much better than cool mornings, all the pumpkin drinks, and having a front porch full of pumpkins and mums!
This chocolate chip pumpkin bread is going to become a weekly staple this Fall. It is made with cinnamon, nutmeg, ginger, and clove which gives the bread the best flavor!Â
Ingredients in Chocolate Chip Pumpkin Bread
- Oil: This recipe calls for a neutral oil like canola or vegetable oil. Using oil over butter in this recipe keeps the loaf super moist.
- Pumpkin Puree: Use canned pumpkin puree.
- Granulated Sugar: Use regular granulated white sugar.
- Light Brown Sugar: Make sure to pack the brown sugar in the measuring cup when measuring.
- Eggs: Use large room temperature eggs for this recipe.
- Greek Yogurt: Use plain Greek yogurt. Sour cream also works great!
- Vanilla Extract: Do not use imitation vanilla. Use pure vanilla extract for the best flavor.
- All-purpose Flour: Make sure to use the spoon-and-level method to ensure the proper amount of flour is used. Adding too much flour will lead to a dense and dry bread.
- Baking Powder: Baking powder gives the pumpkin bread the perfect rise and texture.
- Baking Soda: Used in conjunction with baking powder for the perfect texture.
- Spices: Use a combination of cinnamon, nutmeg, ginger, and clove.
- Salt: Balances the flavor of the pumpkin bread.
- Dark Chocolate Chips: I like to use dark chocolate chips, but feel free to substitute with semi-sweet or milk chocolate chips.
Tools for the Best Chocolate Chip Pumpkin Bread
Other Recipes to Try
Chocolate Chip Pumpkin Bread
Course: Breakfast, DessertDifficulty: Easy8
servings15
minutes45
minutesSoft and moist chocolate chip pumpkin bread made with pumpkin puree, cinnamon, nutmeg, ginger, clove, and dark chocolate chips.
Ingredients
1/2 cup oil
1 cup pumpkin puree
1/3 cup Greek yogurt
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 tsp vanilla extract
1 3/4 cup all-purpose flour, measured using the spoon-and-level method
1 tsp baking soda
1 1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground clove
1 tsp salt
1 cup dark chocolate chips, plus additional for topping if desired
Directions
- Preheat oven to 350 degrees F. Grease and line a standard loaf pan with parchment paper. Set aside.
- In a large bowl, whisk together oil, pumpkin puree, Greek yogurt, eggs, granulated sugar, light brown sugar, and vanilla extract until fully combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, clove, and salt.
- Add dry ingredients to wet ingredients. Gently mix together until just combined. Fold in chocolate chips.
- Pour into prepared loaf pan. Top with extra chocolate chips. Bake for 45-50 minutes.
- Store at room temperature for up to 5 days or store in freezer for up to 2 months.