A fall staple. This bread is packed cinnamon, nutmeg, cloves and most importantly, pumpkin.
Hip hip hooray! It’s the first pumpkin recipe of the season. It’s time to start celebrating fall!
With September rolling in, I start to get giddy on the inside. I’m a sucker for the crisp colorful leaves, cooler weather, sweaters and boots.
And, everything pumpkin.
This is, by far, my favorite pumpkin bread recipe. Just one bite and you have that “can’t stop, won’t stop” feeling. Each slice is incredibly moist and filled with flavor.
In this recipe, there is a ton of pumpkin used: a whole 15oz can to be exact. Nothing bland here, just pure pumpkin flavor. And, of course, it’s packed with the classic fall spices: cinnamon, nutmeg and cloves.
To top it off, no mixer required! You read that right. Easy as
a pumpkin loaf pie.
Pumpkin Chocolate Chip Bread
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/4 cup packed light or dark brown sugar
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 2 eggs room temperature*
- 2 cup all-purpose flour
- 1 and 1/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 and 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup semi-sweet chocolate chips
Preheat the oven to 350F degrees. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together. In a large bowl, combine the pumpkin, sugars, yogurt, oil and eggs. Whisk together until combined.
Pour the dry ingredients into the wet ingredients and gently mix together using a rubber spatula. There may be a few lumps - do not overmix. Gently fold in the chocolate chips.
Pour the batter into the prepared load pan. Bake for 60-65 minutes. Be sure to loosely cover the pan with foil half way through to prevent the top from browning too fast.
To test if the bread is done, insert a toothpick into the center of the bread. It should come out clean with a small amount of moist crumbs. Depending on your oven this can be before or after the 1 hour mark. Start checking around the 55 minute mark.
Allow the bread to cool completely on a wire rack before removing.
Tip! To keep this bread fresh, store in an airtight container in or out of the refrigerator for 7 days.