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–+ servings
Two pumpkin chocolate chip bread loaves in loaf pans.
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4.43 from 7 votes

Pumpkin Chocolate Chip Bread

Pumpkin chocolate chip bread is moist and decadent, full of whole grains and natural sweetness. This cozy pumpkin bread with chocolate chips is the perfect fall treat!
Prep Time15 minutes
Cook Time50 minutes
Additional Time10 minutes
Total Time1 hour 15 minutes
Course: Quick Breads
Cuisine: American
Diet: Vegetarian
Servings: 20
Author: Rachel Gurk

Ingredients

  • 1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
  • 3 large eggs
  • ¾ cup maple syrup (can substitute 1 cup granulated sugar)
  • ¾ cup plain Greek yogurt
  • ⅓ cup water
  • 2 teaspoons pure vanilla extract
  • 2 cups whole wheat flour
  • 1 ½ all-purpose flour (see note)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup semisweet chocolate chips, extra for sprinkling on top if desired

Instructions

  • Preheat oven to 350°F. Spray two large loaf pans with nonstick baking spray.
  • In a large bowl, combine pumpkin, eggs, maple syrup, yogurt, water and vanilla. Whisk until combined.
    1 can (15 ounces) pumpkin purée, 3 large eggs, ¾ cup maple syrup, ¾ cup plain Greek yogurt, ⅓ cup water, 2 teaspoons pure vanilla extract
  • In a medium bowl, combine flours, baking soda, baking powder, salt, and pumpkin pie spice. Add chocolate chips, stir to coat with flour.
    2 cups whole wheat flour, 1 ½ all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, ¾ teaspoon salt, 2 teaspoons pumpkin pie spice, 1 cup semisweet chocolate chips, extra for sprinkling on top if desired
  • Add the dry ingredients to the pumpkin mixture and stir until combined. Do not over mix.
  • Split the batter evenly between the two loaf pans and smooth the tops. Bake for 50-60 minutes, depending on the size of your loaf pans. A toothpick inserted in the middle should come out clean, or with a few crumbs clinging, when the bread is done baking.
  • Let cool 10 to 15 minutes in pans before removing to a wire rack to cool completely. Slice each loaf into 10 slices.

Notes

  • Possible add-ins: Instead of semi-sweet chocolate chips, you can substitute mini chocolate chips, white chocolate chips, or milk chocolate chips. A cup of chopped walnuts or pecans can be substituted for the chocolate chips as well.
  • Flour: I like to use a combination of all-purpose flour and whole wheat flour. The all-purpose flour keeps the bread from being too dense; the whole wheat flour adds complexity and nutrition. However, if you prefer, you can use one or the other, or a different ratio, or substitute white whole wheat flour for either type. 
  • Storage: After the bread cools completely, store it in a covered contain or resealable bag. It will keep for a few days on the counter, a week in the refrigerator, or a couple of months in the freezer. 

Nutrition

Serving: 1slice | Calories: 149kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 234mg | Potassium: 187mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3349IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

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