Best Chocolate Chip Pumpkin Bread

Updated on June 23, 2020
Madeleine Clays profile image

I enjoy baking for family and friends and will never turn down the opportunity to bake for myself, too.

This chocolate chip pumpkin bread is a winner year-round.
This chocolate chip pumpkin bread is a winner year-round. | Source

Moist and Yummy Chocolate Chip Pumpkin Bread

I love all things pumpkin, and not just in the fall season. This chocolate chip pumpkin bread is a year-round winner and the perfect comfort food at any time of the day. It's an ideal choice for serving guests breakfast, dessert, or tea. Of course, you can always make it for yourself, too. I personally like it best with a cup of coffee.

This bread has a moist and slightly spongy texture and the pumpkin and maple syrup flavors won't disappoint. With dark chocolate chips, it is not a very sweet bread. If you prefer a sweeter flavor, I suggest using semi-sweet or milk chocolate chips instead of dark ones.

For a healthier option, you can leave the white granulated sugar out of the recipe and it will still taste good!

For the best results, wrap and refrigerate this pumpkin bread overnight after baking it, as it will taste moister and much more flavorful in the morning.

Cook Time

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 1 loaf
Both fresh and canned pumpkin are packed with Vitamin A, potassium and iron.
Both fresh and canned pumpkin are packed with Vitamin A, potassium and iron. | Source

Ingredients

  • 1/4 cup unsalted butter, softened
  • 1/4 cup white granulated sugar (optional)
  • 3/4 cup maple syrup
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 2 cups pumpkin, canned or fresh
  • 1/2 teaspoon vanilla extract
  • 2 cups white all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinammon
  • 1/2 cup dark chocolate chips, (if you prefer a sweeter flavor, use semi-sweet or milk chocolate chips instead)

High Altitude Adjustments: If you are baking at altitudes above 3,000 feet, click here for high altitude tips and adjustments you will need to make for this recipe.

This moist pumpkin bread pairs nicely with a cup of coffee.
This moist pumpkin bread pairs nicely with a cup of coffee. | Source

Instructions

  1. In a large bowl, blend the sugar, maple syrup and butter at medium speed.
  2. Add the yogurt and continue to blend.
  3. Add the eggs, pumpkin and vanilla, blending well after each addition.
  4. In a separate bowl, mix the dry ingredients (flour, baking soda, salt and cinammon) together with a mixing spoon.
  5. Gradually add the dry mixture to the wet mixture and continue to blend well.
  6. Fold in the chocolate chips with a mixing spoon.
  7. Pour the batter into a 9 x 5 inch greased loaf pan.
  8. Bake at 375 degrees F for 1 hour or until a toothpick inserted in the middle comes out dry.
  9. Remove from the oven and allow to cool.
  10. Gently remove the loaf from the pan and enjoy!

Tip: This bread tastes best after being wrapped and refrigerated overnight.

Photo Guide

Click thumbnail to view full-size
In a large bowl, blend the butter, sugar, and maple syrup first. You can leave out the sugar and it will still come out good!Add the yogurt and continue to blend.Add the eggs, pumpkin and vanilla, blending well after each addition.In a separate bowl, mix the dry ingredients together with a mixing spoon.Gradually blend the dry ingredients into the wet ingredients until well blended.Your batter will be yellowish orange and will have a creamy texture.Last but not least, fold in the chocolate chips with a mixing spoon.Pour the batter into a greased 9 x 5 inch loaf pan.Place the pan into a preheated oven at 375 degrees F.After 1 hour or when a toothpick inserted in the middle comes out dry, remove the pan from the oven. Allow the bread to cool. Remove the pumpkin bread from the pan.Ready to serve!
In a large bowl, blend the butter, sugar, and maple syrup first. You can leave out the sugar and it will still come out good!
In a large bowl, blend the butter, sugar, and maple syrup first. You can leave out the sugar and it will still come out good! | Source
Add the yogurt and continue to blend.
Add the yogurt and continue to blend. | Source
Add the eggs, pumpkin and vanilla, blending well after each addition.
Add the eggs, pumpkin and vanilla, blending well after each addition. | Source
In a separate bowl, mix the dry ingredients together with a mixing spoon.
In a separate bowl, mix the dry ingredients together with a mixing spoon. | Source
Gradually blend the dry ingredients into the wet ingredients until well blended.
Gradually blend the dry ingredients into the wet ingredients until well blended. | Source
Your batter will be yellowish orange and will have a creamy texture.
Your batter will be yellowish orange and will have a creamy texture. | Source
Last but not least, fold in the chocolate chips with a mixing spoon.
Last but not least, fold in the chocolate chips with a mixing spoon. | Source
Pour the batter into a greased 9 x 5 inch loaf pan.
Pour the batter into a greased 9 x 5 inch loaf pan. | Source
Place the pan into a preheated oven at 375 degrees F.
Place the pan into a preheated oven at 375 degrees F. | Source
After 1 hour or when a toothpick inserted in the middle comes out dry, remove the pan from the oven. Allow the bread to cool.
After 1 hour or when a toothpick inserted in the middle comes out dry, remove the pan from the oven. Allow the bread to cool. | Source
Remove the pumpkin bread from the pan.
Remove the pumpkin bread from the pan. | Source
Ready to serve!
Ready to serve! | Source

Some Health Benefits of Vitamin A

Improves your immune system
Helps keep acne at bay
Supports healthy bones
May lower your risk of some cancers
Helps preserve your eyesight
Promotes healthy growth and reproduction
Pumpkins are rich in beta-carotene, an antioxidant your body converts to Vitamin A.

Pumpkin History and Nutrition

© 2020 Madeleine Clays

Comments

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    • lizmalay profile image

      Liza 

      5 weeks ago from USA

      I love pumpkin. I have used pumpkin for sweet and savory dishes. However, I have never used pumpkin in the bread making. I think this is something that I would like to try. Although, I prefer the fresh pumpkin rather than the canned. Thank you for sharing!

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