Pumpkin Chocolate Chip Bread

4.25 from 4 votes

Soft, tender, and full of warm pumpkin spice, this pumpkin chocolate chip bread is the ultimate cozy bake for fall mornings or holiday gatherings.

Prep Time10

Cook Time45

Total Time55

Course: 500+ Best Dessert Recipes, All Your Favorite Fall Recipes to Warm up to

Keyword: bread, chocolate chips, dessert, pumpkin, quick bread

Servings:

Author: Carrian Cheney

Preheat the oven to 350 degrees F and spray 4 mini loaf or one regular loaf pan with nonstick cooking spray.
In the bowl of a standing mixer, add the oil and sugars.
1 Cup Canola Oil, 1 ½ Cups Sugar, ½ Cup Brown Sugar
Mix on low speed for 30 seconds.
Scrape down the sides of the bowl and add the pumpkin, water and yogurt.
15 Ounces Pumpkin Puree, ¼ Cup Water, ¼ Cup Yogurt
Mix again until smooth, about 30 seconds.
With the mixer still on low, add the eggs one at a time and mix until smooth.
3 Large Eggs
In a separate bowl, add the flour, baking soda, salt and spices.
3 Cups Flour, 2 teaspoons Baking Soda, ½ teaspoon Salt, ½ teaspoon Cloves, ¼ teaspoon Allspice, ½ teaspoon Nutmeg, 2 teaspoons Cinnamon
Whisk to combine.
Turn the mixer on to low and slowly add the dry ingredients.
Once incorporated add the chocolate chips and mix just until combined. Do not overmix.
1 ½ Cups Chocolate Chips
Add the batter to the pans or pan and bake for 40-50 minutes or until the center is set. A larger loaf takes closer to 60 minutes.
Allow to cool for 15 minutes, then remove from pan to a cooling rack.

This bread can be frozen for 3 months. Cool, then wrap in plastic wrap and foil before freezing.