Moist Pumpkin Chocolate Chip Bread

A delicious and cozy treat, bursting with warm spices and sweet chocolate, perfect for cool days.

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Course: Dessert, Snack

Cuisine: American

Keyword: baking, Chocolate Chip Bread, Fall Treat, Pumpkin Bread, Pumpkin Recipe

Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings: slices

Calories: 250kcal

Ingredients

Dry Ingredients

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 pinch ground cloves

Wet Ingredients

2 large eggs, room temperature Using room temperature eggs helps the batter mix better.
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup pumpkin purée
1/3 cup full-fat Greek yogurt or sour cream Sour cream works as a good substitute.
1/2 cup vegetable oil
1/4 cup melted butter
1 tsp vanilla extract
1 cup semi-sweet chocolate chips, lightly floured Tossing chocolate chips in flour helps prevent them from sinking.

Instructions

Preparation

Preheat the oven to 325°F (163°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves).
In another bowl, beat the eggs with both sugars until well blended. Stir in the pumpkin purée, Greek yogurt or sour cream, vegetable oil, melted butter, and vanilla extract until smooth.
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix.
Lightly toss the chocolate chips in a bit of flour and gently fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, checking doneness with a toothpick.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Then, slice and enjoy!

Notes

This bread is great on its own, but you can serve it with butter or cream cheese. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition