Fall brings many of my favorite things with its arrival…cooler weather, a holiday that makes it acceptable to wear cat ears to the office, celebrations with friends and family, and most importantly, all of the pumpkin things.
I’ve seen all kinds of amazing new pumpkin recipes this year, from mac and cheese baked IN a pumpkin to a pumpkin that dispenses wine. Love that the pumpkins themselves are getting more involved…revolutionary things are happening here, people. But, I’m a fan of the classics, which is why every fall I make several batches of the same pumpkin treat: chocolate chip pumpkin bread.
My favorite chocolate chip pumpkin bread recipe comes from Our Best Bites.
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoons nutmeg
- 1/4 teaspoons ground cloves
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 1/2 cup brown sugar
- 1 1/2 cups white sugar
- 6oz container vanilla Greek yogurt (you could also use plain!)
- 3 eggs, slightly beaten
- 15oz can pumpkin puree
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (plus a few extra for topping!)
- Preheat oven to 350 degrees. Spray two loaf pans with nonstick spray and set aside.
- Combine dry ingredients (flours, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt) and whisk gently to combine. You can do this in the bowl of your stand mixer or in a large mixing bowl.
- In a separate bowl, combine brown sugar and white sugar. Whisk to combine. Add yogurt, eggs, pumpkin puree, canola oil, and vanilla extract. Stir until smooth.
- Slowly combine the dry ingredients with the wet ingredients and mix together. Be careful not to over-mix.
- Once combined, stir in the chocolate chips. Divide the batter between your loaf pans and sprinkle a few (or a lot) of your extra chocolate chips on top.
- Bake for 45-50 minutes. Let cool for 10 minutes before removing from loaf pans. Eat it warm!!