Go Back
–+ servings
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.

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.
5 from 2 votes
Print Pin
Course: Breakfast
Cuisine: American
Keyword: bread, Dark Chocolate, fall, pumpkin
Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 1 loaf
Author: Shannon

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.

* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.