Ok I almost made it to the official start of autumn, but I just couldn’t wait anymore. It’s pumpkin time. To be specific, chocolate chip pumpkin bread time!
I was pretty good right? Fall officially starts on the 22nd so I was only two days early 🙌🏻. I’m actually pretty impressed with myself that I made it that long. To be honest, I started baking batches of this chocolate chip pumpkin bread in August because I was so excited for autumn.
Let that sink in a second. It was the dog days of summer and I was baking pumpkin bread. That should tell you how much I love this season. And honestly, it’s not just all the delicious pumpkin foods and warm, comforting soups. It’s the weather. After so much dry heat the rain comes back, the wind blows in, and the trees turn the most beautiful colors. And really, chai tea pumpkin spice lattes become a thing. How could you not love it??
Which brings us back to this chocolate chip pumpkin bread. It’s super easy to make and is basically my love of all things autumn in a recipe. Somewhat based off my zucchini applesauce bread, you just mix the dry ingredients in one bowl, the wet ingredients in another, combine, add chocolate chips, and bake!
The specifics: this bread is jam packed with spices, chocolate chips and extra fall goodness. I added some molasses and changed the 1 cup white sugar to 2/3 cup white sugar and 1/3 cup brown sugar for deeper flavor. Also, I added a little plain yogurt to make sure every slice is super soft and moist.
Seriously I would eat this chocolate chip pumpkin bread aaaaall year long if I could!
PS. If you want the pumpkin and not chocolate (what?! Ah well to each their own), no worries! Just nix the chips and keep on going 👊🏻.Print
A moist, flavorful pumpkin bread with tons of autumn flavor and of course. a little bit of chocolate!
- 2 cups all purpose, unbleached flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 2 large eggs, beaten
- 2/3 cup white sugar
- 1/3 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup canola oil
- 1 teaspoon molasses (I used full flavor)
- 15 ounces pumpkin puree (1 small can)
- 1/4 cup plain yogurt
- 1 cup chocolate chips (optional)
- Preheat oven to 350˚F. Grease a 9X5 loaf pan and set aside.
- In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, cloves and ginger.*
- In another mixing bowl, whisk together eggs and sugars until smooth. Add all remaining ingredients except for the chocolate chips and whisk until fully mixed.
- Add the egg mixture to the flour mixture and stir until just combined. If using the chocolate chips, gently fold them in here.
- Pour the batter into the prepared loaf pan. Bake for 30-45 minutes and cover if loaf is getting too browned on top. Bake another 20 minutes (a total of 60 minutes) until a toothpick inserted into the middle of the loaf comes out clean.
- Cool for 5 minutes. Turn loaf out onto a wire rack and cool for another 5 minutes. Serve either warmed or chilled.
If you’re short on spices: instead of using cinnamon, nutmeg, allspice, cloves, and ginger, you can use 2 teaspoons pumpkin pie spice.