This easy pumpkin chocolate chip bread is made in one bowl with no mixer using simple ingredients like olive oil, Greek yogurt, and of course, pumpkin puree and plenty of chocolate chips! It features a cozy blend of fall spices like cinnamon, nutmeg, ginger, and cloves.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword pumpkin, pumpkin bread, pumpkin spice
Prep Time 30 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 12slices (1 loaf)
Author Katiebird Bakes
Ingredients
1cup (227g)canned pumpkin puree(not pumpkin pie filling)
¾cup (154g)brown sugar, packed
½cup (115g)plain Greek yogurt
⅓cup (80 ml) olive oil
1large egg
1teaspoonvanilla extract
1teaspoonground cinnamon
¼teaspoonground nutmeg
¼teaspoonground ginger
¼teaspoonground cloves
1teaspoonbaking soda
¼teaspoonsalt
1½cups (188g)all-purpose flour(measured via spoon and level method if not weighing)
½cup (85g)chocolate chips, plus more for sprinkling over top
1Tablespoonturbinado or coarse sugar, for sprinkling over top
Instructions
Preheat your oven to 350 degrees F and line a loaf pan (9"x5" or 8.5"x4.5") with parchment paper, or grease well. Set aside.
In a large bowl, whisk together pumpkin puree, brown sugar, Greek yogurt, olive oil until well-combined. Add the egg and vanilla, and whisk again until smooth and slightly thicker.
Whisk in spices, baking soda, and salt until evenly distributed and smooth. You'll notice I didn't have you mix these with the flour - we want the spices evenly incorporated into the batter before adding flour so less stirring (and therefore gluten formation) is required once the flour is added.
Dump your flour into the bowl and stir gently with a spatula or fork until a fairly smooth and well-combined batter is formed. Stop stirring once there are no pockets of flour remaining.
Fold in chocolate chips gently until evenly distributed through the batter.
Scrape batter into prepared loaf pan. Top with additional chocolate chips and turbinado sugar, if desired.
Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool completely in pan on a wire rack before turning out and slicing.
Notes
Store: Cover and store leftover chocolate chip pumpkin bread at room temperature for up to 3-4 days, or in the refrigerator for up to a week. Bread can also be frozen for up to 3 months; thaw at room temperature for 1-2 hours or microwave individual slices for 30 seconds to reheat.Spices: you can substitute 2 teaspoons of pumpkin pie spice in place of the individual spices.Greek yogurt: I used 2%, but 0% or whole fat will also work. You could also substitute sour cream or a thick Greek-style plant based yogurt if desired.Olive oil: can substitute another oil or melted butter if desired.Flour: can substitute an equal amount of white whole wheat flour or an all-purpose gluten-free mix with xanthan gum. Alternatively, can replace up to 1/2 cup with finely ground oat flour for a bit more chew to the bread.Pumpkin bread recipe adapted from my spiced pumpkin bundt cake and easiest banana bread.