Chocolate Chip Pumpkin Bread


– 1 c. canned pumpkin puree (NOT pumpkin pie filling) – 2 eggs – 1/2 c. plain Greek yogurt – 1/4 c. maple syrup (use REAL maple syrup, not pancake syrup) – 1/4 c. honey – 1 tsp. vanilla extract – 1 1/2 c. white whole wheat flour – 2 tsp. pumpkin pie spice – 1 tsp. baking powder – 1/2 tsp. baking soda – 1/2 tsp. salt – 2/3 c. chocolate chunks, divided (optional)


Step 1

Preheat oven to 350 degrees. Line a 9 x 5" loaf pan with parchment paper. Set aside In a mixing bowl, whisk together the wet ingredients: pumpkin, eggs, yogurt, honey, maple syrup and vanilla. Set wet ingredients aside.

Step 2

In a separate bowl, combine the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients, and stir together with a rubber scraper until fully combined. Batter will be thick. Fold in 1/2 cup of the chocolate chunks, reserving the rest for the top of the loaf.

Step 3

Pour batter into prepared pan, and spread evenly. Top with the remaining chocolate chunks.

Step 4

Bake for 55-60 minutes at 350 degrees. After 45 minutes I would recommend topping the loaf with a sheet of aluminum foil to prevent over-browning.

Step 5

Remove from oven and let cool to room temperature. Lift loaf out of pan by the edges of the parchment paper. Slice and enjoy!

Check out a couple of our other pumpkin recipes below!