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This One Bowl Greek Yogurt Pumpkin Bread with Chocolate Chips is delicious and bursting with fall flavors. This bread is rich, moist and perfectly spiced. It’s an impeccable fall breakfast or snack.
One of my favorite ingredients to bake with is pumpkin. But pumpkin and dark chocolate top my list of all-time favorite flavor combinations – which you’ll find in this moist pumpkin bread recipe. If you love that combo too, then you’ll also love these Chewy Pumpkin Chocolate Chip Cookies.
I can’t seem to get enough pumpkin in my life when fall rolls around. If you like pumpkin season too, then check out these delicious pumpkin recipes: Pumpkin Whoopie Pies with Bourbon Cream Cheese Frosting & Pecan and Toffee Bits, Bourbon Pecan Pumpkin Pie and Pumpkin Spice Sheet Cake with Bourbon Cream Cheese Frosting.
While this basic pumpkin bread recipe is super easy to make, don’t let its simplicity fool you. It’s rich, moist and impeccably spiced. Make it once and everyone will be requesting this pumpkin loaf recipe. Kick off your fall baking with this simple, healthier, one bowl Greek yogurt pumpkin bread with dark chocolate chips! This yummy recipe is perfect for a quick breakfast or a healthy afternoon snack.
Why You Should Make This Recipe
Made in one bowl, this easy pumpkin quick bread with chocolate chips is made with healthier ingredients like Greek yogurt and coconut oil. Greek yogurt adds lots of flavor, moisture and a slight health advantage over canola oil or vegetable oil.
The texture of this bread is soft, spongy and moist. This quick bread is also full of pumpkin flavor with warm fall spices and is just the right amount of sweet.
Did I mention this recipe is simple to make? Made in one bowl, no mixer required! Fewer steps and dishes stand between you and this perfect healthier pumpkin bread recipe!
Ingredients Needed & Substitutions
This pumpkin quick bread is made with only a few simple ingredients. I’ve also included substitutions below.
- pumpkin puree – make sure to use 100% pumpkin puree and NOT pumpkin pie filling
- Greek yogurt
- egg
- coconut oil – you could use canola oil
- brown sugar, lightly packed – make it even healthier by substituting with honey or pure maple syrup. You can also use coconut sugar too.
- pure vanilla extract
- baking soda
- ground cinnamon
- pumpkin pie spice – try my homemade pumpkin pie spice recipe.
- kosher salt
- all-purpose flour – substitute with white whole wheat flour or whole wheat pastry flour. If you use regular whole wheat flour, the bread will be denser.
- dark chocolate chips – use milk chocolate chips or semi-sweet chocolate chips. Use nuts for a healthier option.
See the recipe card below for quantities.
How to Make Easy Pumpkin Quick Bread
This recipe is so simple to make that I’m sure you’ll have it on repeat throughout fall. One bowl, no mixer required and tastes scrumptious – the best healthier pumpkin quick bread you’ll ever make!
In a large mixing bowl, whisk the wet ingredients and brown sugar until smooth and blended.
Next, top the wet mixture with the dry ingredients and stir to combine.
Lastly, gently mix the dark chocolate chips into the batter. Pour into prepared bread pan and bake. See the recipe card below for more details.
Recommended Equipment & Tools
Not only does this recipe call for simple, basic ingredients, but it also uses staple kitchen equipment. All you need is a large mixing bowl, a whisk, a spatula and an 8” x 4” loaf pan. Here are my favorites:
Storage
Keep the pumpkin bread tightly wrapped in plastic wrap and a zip-top bag at room temperature for up to 2 to 3 days.
Pumpkin bread freezes well. Tightly wrap it in plastic wrap and then aluminum foil. Next, place the bread in a freezer zip-top bag, label and place in the freezer. This bread can be frozen for up to 3 months.
Tips for Recipe Success
- For easier ingredient incorporation, bring all refrigerated ingredients to room temperature.
- Make sure to use 100% pumpkin puree instead of pumpkin pie filling.
Frequently Asked Questions
When baking, it’s best to have all the ingredients at room temperature. This plays an essential role in developing a light texture and structure to the baked good.
When ingredients such as eggs, butter and dairy are at room temperature, they whisk or cream together more evenly, creating a velvety batter. Room temperature ingredients also help batter or dough rise more easily and create shorter and more consistent baking times.
Ingredients should sit out no longer than 2 hours to come to room temperature. This is due to food safety related concerns.
So, what’s the sweet spot for allowing ingredients like eggs, butter or milk to come to room temperature? I generally place my ingredients on the counter for about 30 minutes to 1 hour depending on the temperature of my kitchen.
You could, but I can't guarantee this recipe's success or sweetness. I tested this recipe only using 100% pumpkin puree. Canned pumpkin pie filling contains spices, sugar and vanilla so it would affect the intended flavors of this recipe.
100% canned pumpkin puree has only roasted pumpkin and nothing else. This is the ingredient we used in this recipe.
If you give this delicious pumpkin bread recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram and use the hashtag #homesweetfarmhome. I’d love to see what you come up with and share with our community. Cheers!
Greek Yogurt Pumpkin Chocolate Chip Bread Made in One Bowl
This One Bowl Greek Yogurt Pumpkin Bread with Chocolate Chips is delicious and bursting with fall flavors. This bread is rich, moist and perfectly spiced. It’s an impeccable fall breakfast or snack.
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- ⅓ cup Greek yogurt, room temperature
- 1 large egg, room temperature
- 2 tablespoons coconut oil, melted and cooled
- ½ cup brown sugar, lightly packed
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon kosher salt
- 1 ½ cups all-purpose flour
- ⅔ cup dark chocolate chips
Instructions
- Adjust the rack to the center of the oven. Preheat the oven to 325°F.
- Line an 8” x 4” loaf pan with parchment paper and lightly spray with non-stick cooking spray.
- In a large mixing bowl, whisk the pumpkin puree, Greek yogurt, egg, coconut oil, brown sugar and vanilla extract together until smooth and blended.
- Next, top the wet mixture with the baking soda, ground cinnamon and pumpkin spice and stir to combine.
- Then gently mix the flour into the mixture until just combined.
- Lastly, gently mix the dark chocolate chips into the batter.
- Pour into prepared loaf pan and bake for 30 minutes. Remove the pan from the oven and lightly tent with foil to prevent the top from getting too dark. *This is an important step* Return the pan to the oven and continue baking for another 25-30 minutes until an inserted toothpick comes out clean.
- Let the bread cool in the pan for 5 minutes, and then carefully transfer to a wire rack to cool completely before slicing.
Notes
Keep the pumpkin bread tightly wrapped in plastic wrap and a zip-top bag at room temperature for up to 2 to 3 days.
To freeze this bread, tightly wrap it in plastic wrap and then foil. Next, place the bread in a freezer zip-top bag and place it in the freezer. This bread can be frozen for up to 3 months.
Keywords: pumpkin, dark chocolate, fall, bread
Celeste says
OMG! What can I say about this deliciousness? So so moist and good!! This is my new go-to healthier pumpkin bread. Thank you!
★★★★★