Why should all the ingredients be at room temperature?

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.

How long should ingredients sit out to be at room temperature?

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.

Can I use pumpkin pie filling instead of pumpkin puree?

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.

Greek Yogurt Pumpkin Chocolate Chip Bread Made in One Bowl

Greek Yogurt Pumpkin Bread Sliced on cooling rack and parchment paper, silver knife, glass of milk, blue and white striped towel and bowl of chocolate chips.

Print Recipe

★★★★★

5 from 1 reviews

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

Scale

1 ½ cups pumpkin puree (not pumpkin pie filling)
1/3 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
2/3 cup dark chocolate chips

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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

Find it online: https://homesweetfarmhome.com/greek-yogurt-pumpkin-chocolate-chip-bread-made-in-one-bowl/