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–+ servings
Chocolate chip Pumpkin Bread in a white loaf pan.
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5 from 1 vote

Chocolate Chip Pumpkin Bread Recipe

Moist, tender Pumpkin Chocolate Chip Bread made with pumpkin puree, Greek yogurt, warm pumpkin pie spice and plenty of mini chocolate chips. An easy fall quick bread for breakfast, snacking or dessert.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Bread
Cuisine: American
Servings: 16
Author: Kellie
Cost: $5

Equipment

  • 1 loaf pan
  • mixing bowl
  • hand mixer
  • measuring cup
  • measuring spoon

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup butter room temperature
  • 1 15 ounce can pumpkin puree
  • 1/4 cup low fat milk
  • 1/4 cup plain low fat greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups mini semi-sweet chocolate chips
  • non-stick cooking spray for the pan

Instructions

  • Preheat oven to 350 degrees.
  • In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the pumpkin, milk, greek yogurt, eggs and vanilla mixing until combined.
  • In a small bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Add the chocolate chips and stir briefly.
  • Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour. The bread is done when a toothpick comes out with a few moist crumbs but no wet batter.
  • Cool in pan for 10 minutes on a wire rack.
  • Remove from pan and cool on rack.

Notes

  • Use 100% pure pumpkin puree, not pumpkin pie filling.
  • If using homemade pumpkin puree, drain off excess liquid before measuring.
  • Do not overmix the batter once the flour is added or the bread can become dense.
  • For plain pumpkin bread, omit the chocolate chips.
  • Store the completely cooled bread tightly wrapped at room temperature for 3–4 days.
  • To freeze, wrap the loaf or individual slices tightly in plastic wrap and foil or place in a freezer-safe bag. Freeze for up to 2 months.

Nutrition

Calories: 272kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 177mg | Potassium: 164mg | Fiber: 2g | Sugar: 21g | Vitamin A: 144IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 2mg