Fall is officially here. Leaves are changing color, skies are greying, and pumpkin is back. This pumpkin bread recipe is everything it should be and more: moist, light, and full of chocolate. Grab your apron and your favorite fall drink and get to baking.
- Prep Time:10 mins
- Cook Time:50 mins
- Total Time:1 hr
- 1 cup pumpkin puree
- 1 egg
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1/4 cup melted coconut oil
- 1/4 cup greek yogurt
- 2 teaspoons vanilla extract
- 1 tablespoon honey agave or maple syrup
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
Preheat oven to 350ºF. Spray one 9x5" inch loaf pan and set aside.
Add the first 11 ingredients through nutmeg to a large bowl. Stir to combine.
Add flour, baking soda, baking powder, and salt to same bowl. Stir to combine.
Add the mini chocolate chips to large bowl. Stir to combine.
Poor batter into greased pan. Bake for 50-55 minutes.
Let bread cool in pan for 15 minutes. Transfer from pan to wire rack to cool completely before serving.