Pumpkin Chocolate Chip Bread – the best pumpkin bread with a perfect balance of spices and chocolate chips through out. Made with Greek yogurt, this bread bakes up perfectly moist every time!
Even though the temperatures outside still feel like summer, the fall is here and I am baking all things pumpkin. As soon as you feel like you need to break out your loaf pan and a can of pumpkin puree (don’t forget my Homemade Pumpkin Spice mix! It’s the best! ) and bake this bread. It’s crazy good and it will definitely put you in a fall baking mood. I made a few loaves and muffins all in one day! I was on a roll!
This recipe is my go-to for a pumpkin bread and it always bakes up beautifully! We are talking domed top with a slight crack, moist with a nice crumb that lets you cut nice slices without the whole loaf falling apart. It’s perfect! The chocolate chips fill each slice without any of them sinking to the bottom. There is a very simple trick for that!
- 100% pumpkin puree (not pie filling)
- chocolate chips
- baking soda
- baking powder
- vegetable oil
- Greek yogurt or sour cream
- vanilla extract
- 2 eggs
- brown sugar
- pumpkin pie spice (I recommend my homemade version)
Whisk together the dry ingredients. Add chocolate chips and stir.
In another mixing bowl, mix together the wet ingredients and sugar. Mix well.
Stir in the wet ingredients into the dry ingredients. Pour the batter into the prepared loaf pan.
Bake until the top is golden brown.
- chocolate chips: The trick is to add the chocolate chips to the dry ingredients just before mixing in the wet ingredients. Stir in the chips with flour mixture and make sure to coat them well. That prevents the chips from sinking to the bottom. Bam! Each slice filled with chocolate from top to bottom! I also like to reserve a few chips to sprinkle on top of the batter, just before placing the loaf pan in the oven.
- pumpkin puree: make sure you are using 100% pumpkin puree and not the pie filling that comes in a large can. There is a difference!
- do not overmix: overmixing a sweet bread batter can cause dense and sunken top bread. Stir just enough to make sure all flour mixture is incorporated. Do not use hand mixer for that.
- gluten-free: use GF flour that can be used in 1:1 ratio
- vegan: use egg substitute (like flax egg) and almond milk or vegan sour cream
- healthier: use whole wheat flour and coconut sugar to make this bread. Applesauce can be used in place of oil.
More pumpkin recipes:
- Homemade Pumpkin Pie Spice
- No-bake Pumpkin Pie
- Pumpkin French Toast Casserole
- Pumpkin Cheesecake Bars
- Chocolate Pumpkin Cake
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out!
The best and easy pumpkin bread with a perfect balance of spices and chocolate chips through out. Made with Greek yogurt, this bread bakes up perfectly moist every time!
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup 100% pumpkin puree not pumpkin pie filling!
- 1/4 cup oil (canola vegetable or coconut)
- 1/4 cup plain or Greek yogurt you can also use sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup packed light brown sugar
- 2.5 teaspoon pumpkin pie spice
- 1.25 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
Lightly grease and flour a 9" by 5" loaf pan. Set aside.
In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt and pumpkin spice).
Add chocolate chips and stir in until coated.
In another mixing bowl, mix together the wet ingredients (pumpkin puree, oil, yogurt, vanilla and eggs). Add sugar and mix well.
Stir in the wet ingredients into the dry ingredients. Mix only until combined. Do not overmix.
Pour the batter into the prepared loaf pan.
Bake the bread for 45 to 50 minutes or until the toothpick inserted in the center of the bread comes out clean and the top is golden brown.
Cool the bread in the pan to room temperature. Place on a cutting board, slice and serve.
To freeze: wrap tightly in plastic wrap, place in a ziploc bag and freeze for up to 3 months.
This post was originally published on September 27th, 2015 and updated on May 30th, 2019.