Description
This Healthy Pumpkin Chocolate Chip Bread recipe offers a deliciously moist and flavorful treat without any added oil. Made with pumpkin puree, Greek yogurt, warm spices, and melty chocolate chips, this loaf is perfect for fall or any time you crave a wholesome sweet snack. It’s naturally sweetened with maple syrup or honey, making it a nutritious option for a breakfast or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup plain yogurt (Greek or regular)
- 2 large eggs
- 1/2 cup maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Add-ins
- 1/2 cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking during baking.
- Mix wet ingredients. In a large mixing bowl, combine the pumpkin puree, plain yogurt, eggs, maple syrup or honey, and vanilla extract. Whisk these together thoroughly until the mixture is smooth and fully blended.
- Prepare dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ground ginger, and ground cloves until well combined.
- Combine wet and dry ingredients. Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful to avoid over-mixing to keep the bread tender.
- Fold in chocolate chips. Carefully fold the chocolate chips into the batter evenly distributing them without breaking them up.
- Pour into loaf pan. Transfer the batter into the prepared loaf pan, smoothing the top with the back of a spatula for even baking.
- Bake the bread. Place the loaf pan in the oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool in pan. Remove the pan from the oven and let the bread cool in the pan for about 10 minutes to firm up.
- Transfer to wire rack. Gently take the bread out of the pan and place it on a wire rack to cool completely before slicing. This prevents sogginess and improves texture.
Notes
- For a dairy-free version, substitute the yogurt with a plant-based yogurt.
- Use dark chocolate chips for a richer flavor and slightly less sweetness.
- Storing the bread in an airtight container at room temperature keeps it fresh for up to 3 days.
- The bread can be frozen for up to 2 months; thaw completely before serving.
- Do not over-mix the batter to maintain a tender and moist crumb.
