This Pumpkin Chocolate Chip Bread is moist and sweet, loaded with pure pumpkin puree and chocolate chips! Made with Greek yogurt for extra richness and the best blend of fall spices.
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Fall is here, which means it’s time for all things pumpkin!
If you’ve been around here for a while you might have heard me say that apple is always my first choice for fall baking. But, my husband and kids love pumpkin and it does make the house smell amazing.
This sweet bread is so simple to make, has the perfect spiced pumpkin flavor, and is so insanely moist. You might just be baking this all year round!
- Unsalted Butter: melting the butter first makes the bread extra tender and moist.
- Sugar: plain old granulated sugar is our choice here.
- Pumpkin Puree: make sure you use pure pumpkin puree; NOT pumpkin pie filling. Pumpkin pie filling has sugar and other things added to it, so they are not the same.
- Greek Yogurt: Greek yogurt gives the bread a protein boost and makes the texture irresistibly moist.
- Eggs: holds everything together so the bread can hold its shape.
- Spices: a blend of cinnamon, ground ginger, ground nutmeg, and salt is perfect complement to the pumpkin flavor.
- Baking Powder and Baking Soda: keeps the texture light and fluffy.
- Vanilla Extract: adds flavor depth.
- Flour: all purpose and whole wheat both work great!
- Chocolate Chips: use your favorite variety of chocolate chips to mix in to the batter.
How to Make Pumpkin Chocolate Chip Bread
This delicious sweet bread is prepped and ready for baking in just 10 minutes. Full instructions are included in the recipe card below.
- Fat + sugar: Mixing together the butter and sugar first adds air pockets and creates a lighter texture.
- Combine the wet ingredients: Add in pumpkin, yogurt, eggs, baking powder and soda, and spices. Whisk to combine.
- Add the dry ingredients: Add in the flour and stir until just combined.
- Bake: Stir in the chocolate chips, transfer the batter to a greased loaf pan, then bake until a toothpick comes out clean.
Pumpkin Bread FAQs
If your bread is dry, you either over-measured the flour or it’s over-baked. To prevent over-measuring of the flour, either weight it with a kitchen scale (it should be 230 grams) or spoon it into the measuring cup and level it off gently with your finger. This prevents it from getting too packed in.
If your bread is gummy, then the ratio of dry to wet ingredients is probably off. Be sure to measure everything carefully!
You’ll know it’s done when a toothpick is inserted into the center of the loaf and it comes out clean or with just a few moist crumbs. If it’s still wet in the middle, it needs longer to bake.
This Pumpkin Chocolate Chip Bread will last in an airtight container on the counter for up to 4 days, in the fridge for up to a week, or in the freezer for up to 2 months. To enjoy again, thaw if frozen. Warm in the microwave or oven if desired.
Tips and Notes for Pumpkin Chocolate Chip Bread
- Check the pumpkin. Make sure you’re using pumpkin puree, not pumpkin pie filling. Puree is just pumpkin while filling has other ingredients like sweetener.
- Grease the pan. Lightly greasing the pan makes it so much easier to remove the bread after baking.
- Don’t over-mix. Over-mixed batter can result in dense, dry bread. Mix until just combined for the best texture.
- Check for doneness. Use a toothpick to check if the bread is done. If it comes out clean, then it’s good to go. I recommend checking at 50 minutes, then adding time as needed.
- Cover with foil, if needed. If the top of the bread is browning too much, but it’s not fully baked in the middle yet, cover the loaf with foil and continue baking.
- Customize. Feel free to play around with different baking chips like white chocolate, cinnamon, or even butterscotch. This sweet bread would also be delicious topped off with Cream Cheese Frosting.
More Pumpkin and Chocolate Recipes to Try
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Pumpkin Chocolate Chip Bread
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar (200 grams)
- 1½ cups pure pumpkin puree (not pie filling) 300 grams
- ½ cup plain Greek yogurt
- 2 large eggs
- 3 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1¾ cups all purpose flour (228 grams)
- 1 cup chocolate chips
- Preheat oven to 350 degrees F and lightly grease an 8×4" or 9×5" loaf pan (a 9×5" will require less bake time).
- In a large bowl, whisk together the butter and sugar for 2 minutes.
- Add pumpkin, yogurt, eggs, cinnamon, baking powder, vanilla, baking soda, salt, ginger and nutmeg. Whisk until combined.
- Add flour and stir in just until combined. Stir in chocolate chips and spread into prepared loaf pan.
- Bake for 50-70 minutes, until a toothpick comes out clean or with moist crumbs. If necessary, cover with foil for the last 20-30 minutes of bake time if the top is browning too quickly.
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