Chocolate Chip Pumpkin Bread

Q: Can I substitute the chocolate chips with something else ?

Absolutely. You can use : - Chopped walnuts or pecans for a crunch. - Dried cranberries or raisins for a fruity touch.

Q: What kind of pan should I use ?

A standard 9x5-inch loaf pan works best. Make sure to grease it well or line it with parchment paper.

Mmm…mmm…I LOVE pumpkin bread.

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And if you’re reading this post I know you’re right there with me. There are exactly 12 zillion billion recipes for pumpkin bread on the internet and I literally cannot stop myself from clicking on any and every recipe I find.

I would be the world’s worst lab rat. I’d be that one stuck in the cheese maze for life with absolutely zero conditioning skills. They would dangle a piece of cheese in front of a trap door and I would literally take it ever.single.time. Flash forward to Pinterest…umm…yes I think I will click on every single pumpkin recipe thank you very much. Zero willpower.

So after every cooking show, food magazine, pinterest pinboard, and google search has reminded me that it’s Pumpkin Bread season I finally gave in! Had to have it. And this is a FABULOUS Chocolate Chip Pumpkin Bread recipe. I know everyone and their mom “literally” has a favorite pumpkin bread recipe….but you do not have THIS pumpkin bread recipe. Holy YUM. Smooth, light, fluffy, moist, chocolately…everything you want and more. And its so so good warm out of the oven!

Plus its lower cal and lower fat and you would never ever know! Its so tender and moist, its amazing what a little canned pumpkin can do. So enjoy everyone! It’s pumpkin bread season!!

Ingredients Chocolate Chip Pumpkin Bread

3 1/4 cups flour
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp allspice
2 tsp baking soda
2 tsp salt
15 oz canned pumpkin
1/2 cup vegetable oil
1/2 cup plain nonfat yogurt
2 3/4 cups sugar
4 large eggs
1 1/2 tsp vanilla
3/4 cup water, at room temperature
8 oz dark chocolate chips

How to Make Chocolate Chip Pumpkin Bread

Step 1

Preheat oven to 350 degrees F and grease two 9×5-inch loaf pans.

Step 2

In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, baking soda and salt.

Step 3

In another bowl, whisk together pumpkin, oil, and yogurt. Add sugar and combine. Whisk in eggs one at a time, then add vanilla. Add 3/4 cup room temperature water and then stir in chocolate chips. Fold the dry mixture into the wet mixture and combine but do not over mix.

Step 4

Divide between two loaf pans and bake 1 hour or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 15 minutes and then remove and cool completely on a wire rack.

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned ?

Yes! You can use fresh pumpkin puree. Make sure it’s well-drained and smooth. Roasted sugar pumpkins not carving pumpkins work best.

Can I substitute the chocolate chips with something else ?

Absolutely. You can use :
– Chopped walnuts or pecans for a crunch.
– Dried cranberries or raisins for a fruity touch.

What kind of pan should I use ?

A standard 9×5-inch loaf pan works best. Make sure to grease it well or line it with parchment paper.

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