What would fall be without pumpkin flavored everything? As soon as the weather starts cooling down I immediately start wanting it all the time.

This is my all time favorite pumpkin bread. It has the perfect amount of spice and is moist and delicious. I’m not going to tell you that this is the healthiest pumpkin bread recipe you can find, but it’s definitely not the worst. I think that is okay, right? It does swap out some white flour for whole wheat though, and you can also do a few other substitutions if you want to make it healthier-I will add these along the side of the original recipe.

Pumpkin Chocolate Chip Bread
Recipe from Our Best Bites

unnamed (14)

Yield: 2 loaves

2 cups all purpose flour
1 cup whole wheat flour (you could swap out some more of the white flour for wheat, but I wouldn’t do straight wheat or your bread may be very dense and more dry)
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/2 cup white sugar (you could swap this out for a natural sweetener if you prefer)
6oz container vanilla yogurt
3 eggs slightly beaten
15oz can pumpkin puree
1/2 cup canola oil (you can swap out 1/8 cup oil for unsweetened apple sauce and it should not change the texture or taste at all)
1 teaspoon vanilla extract
1 cup chocolate chips + extra for the top of the loaves (I like to do half semi-sweet and half milk chocolate)


Preheat oven to 350 degrees. Spray 2 loaf pans with nonstick spray.

Combine flours, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk to combine.

In a separate mixing bowl, combine sugars and whisk them to combine and break up any clumps. Add yogurt, eggs, pumpkins, oil, and vanilla extract. Whisk until smooth.

Add dry ingredients to wet and mix together. Do not over mix. When mixed, stir in chocolate chips. Pour batter into loaf pans and sprinkle extra chocolate chips on top.

Bake for 50-60 minutes or until a toothpick comes out with only a few crumbs attached. Do not overbake!

Let cool for 10 minutes in pan then remove.

*There are a lot of good tips on their website for this recipe. I think it is helpful to read through their tips the first time you make this bread.