Chocolate Chip Pumpkin Bread

 

It's that time of year again where pumpkin is everywhere you look and for good reason! Pumpkin treats are so nostalgic to me and I have so many on my blog if you ever need any ideas. Today I'm sharing this Chocolate Chip Pumpkin Bread that is so soft and fluffy. It has the perfect chocolate chip to pumpkin ratio and our whole family loves it. It's a great way to use up some pumpkin puree because it calls for a whole cup. Be sure to try it!

Chocolate Chip Pumpkin Bread

Adapted from Averie Cooks

1 large egg

1 cup pumpkin puree

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1/4 cup canola oil

1/4 cup greek yogurt or sour cream

1 Tbsp. mild flavored molasses

2 tsp. vanilla extract

2 tsp. pumpkin pie spice (store-bought or homemade)

2 tsp. cinnamon

1/2 tsp. ground nutmeg

1 1/2 cups all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. kosher salt

3/4 cup mini semi-sweet chocolate chips

1. Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with cooking spray and line with a half sheet of parchment paper. Set aside.

2. In a large bowl, add the egg, pumpkin puree, brown sugar, granulated sugar, canola oil, greek yogurt, molasses, vanilla extract, pumpkin pie spice, cinnamon and nutmeg. Whisk to combine.

3. Add the flour, baking powder, baking soda and salt. Stir just until combined; don’t overmix.

Add the chocolate chips and stir to combine.

4. Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

5. Bake for about 50 to 55 minutes until the top is domed, the center is set and a toothpick inserted into the center comes out with only a few moist crumbs. (The melted chocolate may make this tricky to see.)

6. Allow bread to cool in the pan for about 15 minutes before turning out on a wire rack to cool completely. Bread will keep airtight at room temperature for up to 1 week.