This Pumpkin Chocolate Chip Bread is an easy, one bowl quick bread that is not too rich or sweet but can fill your cravings for a good chocolate-flavored bread.
The approaching holiday season is such a delight to me because it is the time of food planning, baking, and cooking. While I don’t usually do the majority of cooking at home (I have my nanay who is basically the master of the kitchen and is rocking it very well), I enjoy the buzz and excitement of talking about what will be served on Christmas or New Years and who will bring what dishes and so and so.
Now as for the baking, I totally delight in the fact that I can bake away weeks leading to Christmas day because the holiday season is just the most legit time to be having baked goods at home. I love that you don’t need a special occasion to bake, It is just that It is almost Christmas and baked goods are naturally abundant during this time. No apologies.
This Pumpkin Chocolate chip bread is one of the treats that started the baking time of the year for me. To start it light and easy, this recipe yields a tasty and chocolatey bread but it is not rich or sweet to overwhelm anyone in your family who does not have a sweet tooth.
I do believe that you cannot go wrong with a simple chocolate flavored baked goodie and this pumpkin chocolate chip bread fits that category. For a quick chocolate fix, or simply a for a craving for a filling snack, a slice or two of this bread and you will be satisfied.
And let me also mention that this is so easy to do. If you are not up to elaborate baking, or you want a simple chocolate treat for Christmas morning, this is your recipe.
One bowl, no mixer and easily baked in a loaf pan, you will have this tasty pumpkin chocolate chip bread out of the oven in no time.
Slice into that bread, moist from the pumpkin and flavorful from the cocoa and chocolate chips, this is the bread that you want before all the food extravaganza coming this Christmas.
Need more chocolate treats? Check these other posts:
- Best Ever Chocolate Brownies
- Chocolate Chiffon Cake with Chocolate Orange Glaze
- Chocolate Cake with Whipped Cream Chocolate Icing
- Chocolate Croissants
- Chocolate Brioche
- Chocolate Hazelnut Rolls
Pumpkin Chocolate Chip Bread
- 1/2 cup canned pumpkin puree
- 1/4 cup plain Greek yogurt 2%
- 2 large eggs
- 1/2 cup brown sugar
- 6 tbsp cocoa powder
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup all purpose flour
- 1/3 cup chocolate chips
Preheat oven to 350 F. Line a 9 x 5 loaf pan with parchment paper. In a large mixing bowl whisk the eggs until it is uniform in color. Add the pumpkin puree, yogurt, sugar, cocoa powder, baking soda, vanilla extract, and salt. Whisk together until mixture is smooth.
Gradually add the flour and stir in gently until combined. Stir in the chocolate chips, reserving a handful for toppings. Pour the batter into the prepared pan and spread it out to make it even. Sprinkle the reserved chocolate chips on top. Bake at 350 F for 35-40 minutes or until a toothpick inserted a the center comes out clean with bits of moist crumbs.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool.
Recipe adapted from Running with Spoons