Description
This Healthy Pumpkin Chocolate Chip Bread is a moist and flavorful loaf made without any oil, utilizing pumpkin puree and yogurt to keep it tender and nutritious. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, and studded with dark or semi-sweet chocolate chips, this bread offers a wholesome twist on a classic fall favorite that’s ideal for breakfast or a snack.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup plain yogurt (Greek or regular)
- 2 large eggs
- 1/2 cup maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Add-ins
- 1/2 cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, yogurt, eggs, maple syrup (or honey), and vanilla extract. Whisk together until the mixture is smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, ground ginger, and ground cloves together to evenly distribute the spices and leavening.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently and mixing just until incorporated. Be careful not to over-mix to maintain a tender crumb.
- Add Chocolate Chips: Fold the chocolate chips into the batter, ensuring they are evenly spread throughout without breaking them up.
- Transfer to Pan: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top for even baking.
- Bake: Place the pan in the oven and bake for 45-55 minutes. Test doneness by inserting a toothpick into the center— it should come out clean or with only a few moist crumbs.
- Cool in Pan: Remove the bread from the oven and let it cool in the pan for about 10 minutes to allow it to firm up slightly.
- Cool Completely: Carefully remove the bread from the pan and transfer it to a wire rack to cool completely before slicing to maintain its texture.
Notes
- You can substitute Greek yogurt with regular yogurt or even a non-dairy yogurt for a different texture or dietary needs.
- If you prefer less sweetness, reduce the maple syrup or honey slightly.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Using parchment paper makes removal easier and reduces the need for extra greasing.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months. Thaw before slicing.
