Pumpkin Chocolate Chip Bread

Fall means pumpkin! This Pumpkin Chocolate Chip Bread recipe is easy to make and will have everything tasting like autumn! What better fall dessert than a hearty, sweet and delicious cake of the moment? And just for the record, this is just as good for breakfast as it is after dinner.

This vegetarian treat is a great option for everyone. We see a lot of zucchini and banana breads, but when autumn comes around, it’s a great opportunity to do something a little different. 

Moist and delicious, this is one of those sweet breads you’ll find yourself making year after year. Perfectly spiced, this chocolatey autumn bread is also a great way to encourage the kids to join you in the kitchen!

Looking for another great autumn dessert? Try my Pumpkin Cheesecake Bars or my Salted Caramel Marshmallow Acorns!

Pumpkin Bread Recipe

Ingredients:
1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup pumpkin purée
3 eggs, beaten
3/4 cup canola oil
1 tsp pure vanilla extract
1/4 cup vanilla yogurt
1 Tbsp pumpkin pie spice
1 cup & 1/4 cup semi-sweet chocolate chips
Preheat your oven to 350 degrees. Prep a loaf pan with nonstick cooking spray and/or flour and set aside.

In a large mixing bowl, add all of the flour, sugar, baking soda, baking powder, and salt. Stir to combine thoroughly.

In a separate, medium mixing bowl, add the pumpkin, beaten eggs, oil, vanilla extract, and yogurt. Mix until smooth.

Pour the pumpkin mixture into the bowl that holds the dry ingredients. Whisk until completely blended and you no longer see any dry pieces or lumps.

Add 1 Tbsp pumpkin pie spice and stir to incorporate.

Gently mix in 1 cup of semi-sweet chocolate chips.

Scoop the batter into your prepared loaf pan.

Sprinkle the remaining 1/4 cup of chocolate chips on top of the batter.

Bake for 60 to 70 minutes or until an inserted toothpick comes out clean.

Allow the loaf to cool in the pan for 20 minutes before removing it and placing it on a wire rack to completely cool. Once cool, cut into slices and enjoy!

Watkins All Natural Original Gourmet Baking Vanilla, with Pure Vanilla Extract, 11 ounces Bottle, 1 Count (Packaging May Vary)Nestle Toll House Semi Sweet Chocolate ChipsUSA Pan Bakeware Aluminized Steel Loaf Pan, 1 Pound, SilverFarberware Bakeware Meatloaf/Nonstick Baking Loaf Pan Set, Two 9-Inch x 5-Inch, GrayYIHONG 6 Pcs Plastic Mixing Bowls Set, Colorful Mixing Bowls for Kitchen, Ideal for Baking, Prepping, Cooking, Food Storage, Nesting Bowls for Space Saving StorageSuperior Glass Mixing Bowls with Lids – 8 Piece Mixing Bowl Set with BPA- Free lids, Space Saving Nesting Bowls – Easy Grip & Stable Design for Meal Prep & Food Storage -Glass bowl For Cooking, Baking

Yield: 10 servings

Pumpkin Chocolate Chip Bread

Print

This pumpkin bread is about to be your favorite fall recipe! A pumpkin chocolate chip bread is the perfect breakfast or dessert for any occasion, plus it's incredibly delicious.

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Additional Time 1 hour

Total Time 2 hours 20 minutes

Ingredients

• 1 1/2 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup pumpkin puree
• 3 eggs, beaten
• 3/4 cup canola oil
• 1 tsp pure vanilla extract
• 1/4 cup vanilla yogurt
• 1 Tbsp pumpkin pie spice
• 1 cup & 1/4 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350 degrees. Prep a loaf pan with nonstick cooking spray and/or flour and set aside.
2. In a large mixing bowl, add all of the flour, sugar, baking soda, baking powder, and salt. Stir to combine thoroughly.
3. In a separate, medium mixing bowl, add the pumpkin, beaten eggs, oil, vanilla extract, and yogurt. Mix until smooth.
4. Pour the pumpkin mixture into the bowl that holds the dry ingredients. Whisk until completely blended and you no longer see any dry pieces or lumps.
5. Add 1 Tbsp pumpkin pie spice and stir to incorporate.
6. Gently mix in 1 cup of semi-sweet chocolate chips.
7. Scoop the batter into your prepared loaf pan.
8. Sprinkle the remaining 1/4 cup of chocolate chips on top of the batter.
9. Bake for 60 to 70 minutes or until an inserted toothpick comes out clean.
10. Allow the loaf to cool in the pan for 20 minutes before removing it and placing it on a wire rack to completely cool. Once cool, cut into slices and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  YIHONG 6 Pcs Plastic Mixing Bowls Set, Colorful Mixing Bowls for Kitchen, Ideal for Baking, Prepping, Cooking, Food Storage, Nesting Bowls for Space Saving Storage
• 
  Watkins All Natural Original Gourmet Baking Vanilla, with Pure Vanilla Extract, 11 ounces Bottle, 1 Count (Packaging May Vary)
• 
  USA Pan Bakeware Aluminized Steel Loaf Pan, 1 Pound, Silver

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 388Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 56mgSodium: 319mgCarbohydrates: 51gFiber: 2gSugar: 34gProtein: 5g