Chocolate Chip Pumpkin Bread – A Fall Favorite!

Pumpkin spice season is back, and so is this incredibly moist and flavorful chocolate chip pumpkin bread! Combining rich pumpkin puree with sweet maple syrup, creamy Greek yogurt, and warm cinnamon, this recipe takes traditional pumpkin bread to a whole new level. Loaded with chocolate chips in every bite, it’s the perfect combination of cozy fall flavors and irresistible sweetness. Whether you’re baking it for a family gathering or simply to enjoy with your morning coffee, this pumpkin bread is sure to become a seasonal favorite!

Why You’ll Love This Recipe:
You’ll love this chocolate chip pumpkin bread for its moist, tender texture and the wonderful balance of sweet pumpkin flavor with rich, melty chocolate chips. The maple syrup adds a natural sweetness, while the Greek yogurt provides a tangy richness that makes this bread incredibly moist. It’s a simple, no-fuss recipe that only requires a handful of ingredients but delivers amazing results every time. Perfect for autumn mornings, afternoon snacks, or even a cozy dessert!

Perfect Occasion:
This pumpkin bread is perfect for any occasion, especially during the fall season. It’s a great option for a cozy breakfast or brunch, a comforting afternoon snack, or as a dessert for family gatherings and holiday dinners. It’s also a wonderful treat to bake ahead of time for meal prep or to give as a homemade gift to friends and neighbors. Whether you’re entertaining or simply indulging yourself, this pumpkin bread with chocolate chips is the perfect choice.

Decoration Tips:
For a finishing touch, sprinkle a few extra chocolate chips on top of the batter before baking to give the bread a beautiful, melty finish. You could also add a light dusting of powdered sugar once it’s cooled or drizzle with a simple glaze made of powdered sugar and milk for an extra layer of sweetness. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert experience.

Ingredients:

• 1 can (about 15 oz) pumpkin puree
• 1/2 cup melted butter
• 1/2 cup maple syrup
• 1/4 cup sugar
• 1/2 cup Greek yogurt
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup chocolate chips

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Line a loaf tin with parchment paper or grease it lightly with butter or non-stick spray.
2. Mix Wet Ingredients:
   In a large mixing bowl, add the pumpkin puree and melted butter. Stir until well combined. Add the sugar and maple syrup, mixing until smooth. Then, beat in the eggs one at a time, ensuring everything is fully incorporated. Finally, stir in the Greek yogurt, which will add extra moisture to the batter.
3. Prepare the Dry Ingredients:
   In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This ensures that the leavening agents and spices are evenly distributed throughout the bread.
4. Combine Wet and Dry Ingredients:
   Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in a denser bread. Once the batter is smooth, fold in the chocolate chips, mixing until evenly distributed.
5. Transfer to Loaf Tin:
   Pour the batter into the prepared loaf tin, spreading it out evenly. For an extra touch, sprinkle a few more chocolate chips on top of the batter before baking.
6. Bake the Bread:
   Place the loaf tin in the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center of the bread comes out clean (a few moist crumbs are okay, but no raw batter).
7. Cool and Serve:
   Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve warm, and enjoy the chocolatey goodness with every bite!

Enjoy your delicious, moist chocolate chip pumpkin bread—perfect for all your fall baking needs!

Storage Tip:
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices individually for a quick treat later—just pop them in the toaster or microwave to reheat.