Chocolate chip pumpkin bread recipe for a slightly-addictive loaf of heavenly fall bliss

Guest post by Kelsey
#Recipes#baking#fall#pumpkins
By: Mike McCune – CC BY 2.0

It’s Fall where I live, and I have three bags of frozen, homemade, pumpkin puree in my freezer. Obviously it was time to use it.

I started digging through my recipe box and came upon this gem. Pumpkin AND chocolate? Count me in…

Ingredients:

  • 1.5 cups all purpose flour (white or wheat)
  • ¼ tsp nutmeg
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp cloves
  • ¾ tsp baking powder
  • ¼ cup brown sugar
  • ¾ cup white sugar
  • ½ cup egg whites
  • ¼ cup apple sauce (mounded up, not leveled)
  • 3 oz? (1 individual cup) of vanilla greek yogurt (I used Chobani coconut flavored, because they were out of vanilla and it was delicious)
  • 8 oz pumpkin puree
  • ½ tsp vanilla
  • ½ cup allergy-free mini chocolate chips (in the gluten free aisle, gluten, dairy, soy free etc.)
  • 9×5 loaf pan

Recipe:

  1. Preheat oven to 350 degrees fahrenheit
  2. Combine flour, cinnamon, nutmeg, cloves, salt, baking powder and baking soda.
  3. In another bowl, mix the white and brown sugar together.
  4. Then add yogurt, egg whites, pumpkin puree, apple sauce and vanilla.
  5. Mix dry and wet ingredients together.
  6. Fold in chocolate chips.
  7. Bake for 50 mins in a 9×5 loaf pan.

Makes one delicious loaf. And I do mean a very delicious, moist, slightly-addictive loaf of heavenly fall bliss.

Guest Post By: Kelsey

Graduate student

Comments on Chocolate chip pumpkin bread recipe for a slightly-addictive loaf of heavenly fall bliss

  1. I LOVE pumpkin bread. I pretty much always cut back on the oil and add extra pumpkin and still get a super-moist and delicious loaf. Sometimes I add cranberries, too, both dried and fresh.

    I think I will have to try actually following this recipe. I’ve replaced vegetable oil with greek yogurt before with success, so this looks wonderful!

    • This could totally be an awesome muffin recipe! I haven’t tried it before, but I think cutting the temp. back to 375-400, and cooking for 16-25 mins might be a good starting point. A tooth pick should be able to come relatively clean (despite some melty chocolate you might poke), so keeping on eye on them after the 16 min mark should give you an idea of when they’ll be done. I’m going to have to attempt making them as muffins next time!

  4. I’d like to add a small note here: I used allergy free chocolate chips because that’s just what I had on hand. No matter what you use, I recommend using mini, and sprinkle a little extra on top for those of you who love chocolate (me!).

  5. sounds so yummy, plus it only uses egg whites (that I often have left over)!! I really want to try it!
    but I have a question: how do I substitute apple sauce? we don’t have that here. More yogurt? a grated and cooked apple?
    Also how do you cook your pumpkin to puree it – baked or boiled?
    Thanks!

    • Apple sauce is just replacing the oil in this recipe, so you can use anything you’d replace your normal oil to substitute the applesauce such as coconut oil, canola oil, fruit puree, more yogurt, ect.
      And we bake the pumpkin to puree it 🙂

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