This fall-spiced chocolate chip pumpkin bread is made in one bowl with no mixer using simple ingredients like olive oil and Greek yogurt, and of course, it's loaded with chocolate chips! This will be your new favorite pumpkin bread recipe.
Course Breakfast, Dessert, Snack
Keyword pumpkin bread
Prep Time 30minutes
Cook Time 55minutes
Total Time 1hour25minutes
Author Katiebird Bakes
1cup (227g)canned pumpkin puree(not pumpkin pie filling)
¾cup (154g)brown sugar, packed
½cup (125g)plain Greek yogurt
⅓cup (65g) olive oil
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
Preheat your oven to 350 degrees F and line a loaf pan (9x5" or 8.5x4.5") 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.
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.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 will also work. Could also substitute sour cream if desired.Olive oil: can substitute another oil or melted butter if desired.Flour: can substitute an equal amount of all-purpose GF mix with xanthan gum, or can use 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.
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