This Pumpkin Bread with chocolate chips is fluffy and delicious, with a perfect balance of spices and chocolate chips throughout. Made with Greek yogurt, this bread bakes up perfectly moist every time!
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.
Notes
To freeze: wrap tightly in plastic wrap, place in a Ziploc bag and freeze for up to 3 months.
Make sure you are using 100% pumpkin puree and not the pie filling that comes in a large can. There is a difference!
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.