If you are looking for a moist pumpkin bread, look no further. This pumpkin bread is just that. It is moist and perfectly sweet and spiced. I added the chocolate chips for decadence. You can leave the chocolate chips out if you want to enjoy this bread for breakfast. Though I won’t judge if you eat a slice for breakfast. 
This pumpkin bread recipe makes plenty to enjoy yourself and share.
Chocolate Chip Pumpkin Bread
Print RecipeIngredients
- 8 tablespoons unsalted butter
- 1/2 cup canola, coconut, or light olive oil
- 1 cup pure cane sugar (granulated sugar)
- 1 cup light brown sugar
- 4 large eggs
- 2 cups fresh pumpkin puree or canned pumpkin
- 3 teaspoons pure vanilla extract
- 1 cup Greek yogurt
- 3 cups all-purpose
- 2 tablespoons ground flaxseeds, optional
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 to 1 1/2 cups semi-sweet chocolate chips
Instructions
Preheat the oven to 350 degrees F. Grease and lightly flour 3 8x3.75x2.5-inch loaf pans.
In a microwave safe medium size bowl, melt the butter.
Once slightly cooled, add the oil, sugar and brown sugar. Whisk to combine.
Whisk in the eggs until combined.
Add the pumpkin puree.
Whisk in the vanilla and yogurt.
In another bowl, combine the flour, flaxseeds, baking soda, salt, cinnamon, ginger and nutmeg.
Fold in half the flour mixture into the wet mixture.
Toss the chocolate chips in the flour mixture.
Fold in the remaining flour mixture.
Divide the batter among the prepared loaf pans.
Place on the middle baking rack in the oven. Bake for 40-45 minutes. Allow to rest for 10 minutes and then transfer to a wire rack to cool.
Notes
If using fresh pumpkin puree, after the pumpkin is baked, cooled, and seeds removed then process the pulp in a food processor until smooth. You can add more cinnamon and nutmeg to the batter if you would like more spice.
2 Comments
Donna
September 27, 2018 at 11:34 pmHi Whitney,
Instead of three loaf pans, could the batter be baked in a 9×13 pan, for a longer amount of time? My family prefers the cake shape, is why I’m asking.
Whitney
September 28, 2018 at 7:44 amYes, you can definitely bake the pumpkin bread in a 9×13-inch pan. I don’t think that it would need to bake longer since it will not be as deep as a loaf pan.