This Chocolate Chip Pumpkin Bread is made in a bowl using no-healthy ingredients like olive oil, pumpkin puree, lots of chocolate chips.
It has a comforting blend of fall spices like cinnamon, nutmeg, Greek yogurt, ginger, and cloves.
The texture of this Chocolate Chip Pumpkin Bread is downright plush, the crumb is dense, and the sweetness is just right.
Ingredients for Chocolate Chip Pumpkin Bread – 1 cup (227 g) canned pumpkin puree (not pumpkin pie filling) – cup (154 g) brown sugar, packed – cup (115 grams) plain Greek yogurt – cup (80 ml) olive oil – 1 large egg – 1 tsp vanilla extract – 1 teaspoon ground cinnamon – tsp ground nutmeg – tsp ground ginger – tsp ground clove – 1 tsp baking soda – tsp salt – 1 1/2 cups (188 grams) all purpose flour – cup (85 g) chocolate chips, plus more for sprinkling on top – 1 Tbsp turbinado or granulated sugar, for sprinkling on top
Servings - 12 slices, Prep time - 30 mins, Cooking time - 55 mins, Type - Bread.
Leftover Chocolate Chip Pumpkin Bread can be kept covered at room temperature for up to 3-4 days or in the refrigerator for up to a week
Bread can also be frozen for up to 3 months; Microwave individual slices for 30 seconds to thaw or reheat at room temperature for 1-2 hours.
You can substitute 2 teaspoons of pumpkin pie spice in place of individual spices.