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.
1½cupspure pumpkin puree(not pie filling) 300 grams
½cupplain Greek yogurt
2large eggs
3teaspoonscinnamon
2teaspoonsbaking powder
1teaspoonvanilla extract
½teaspoonbaking soda
½teaspoonsalt
½teaspoonground ginger
¼teaspoonground nutmeg
1¾cupsall purpose flour(228 grams)
1cupchocolate chips
Instructions
Preheat oven to 350 degrees F and lightly grease an 8x4" or 9x5" loaf pan (a 9x5" 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.