Greek Yogurt Chocolate Chip Pumpkin Bread

Hello, fellow mamas if fall is your favorite season then we’re spirit sisters because fall is my most favorite too!

As the crisp autumn air begins to settle in and the leaves begin to change, from a nice deep green to vibrant reds, oranges, and yellows, there’s no better way to embrace the season than by baking something warm and delicious for the family.

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This year, I’m kicking off the fall baking season with a recipe that’s sure to make your home smell like a cozy pumpkin patch, it’s Greek Yogurt Chocolate Chip Pumpkin Bread.

This Greek Yogurt Chocolate Chip Pumpkin Bread isn’t just a treat; it’s a nutrient-packed snack. Pumpkin is rich in beta-carotene, a powerful antioxidant that supports immune health and glowing skin.

Greek yogurt adds protein and calcium, promoting strong bones and keeping you fuller for longer.

Using olive oil instead of seed oils like canola or soybean is a healthier choice for baking, as olive oil is rich in heart-healthy monounsaturated fats and contains antioxidants with anti-inflammatory properties.

Unlike many seed oils, olive oil is minimally processed and has a better balance of omega-6 to omega-3 fatty acids, making it a wholesome addition to your baked goods without compromising flavor or texture.

Why Greek Yogurt Chocolate Chip Pumpkin Bread?

I adore pumpkin bread for so many reasons. It’s a comforting treat that pairs perfectly with a hot cup of tea or coffee.

Plus, it’s a fantastic way to sneak some extra nutrition into my family’s diet. Using pumpkin puree not only adds a lovely orange hue and moist texture but also packs a punch of vitamins.

Greek yogurt? It’s my secret ingredient for adding richness and a subtle tang.

And let’s not forget the chocolate chips—because who doesn’t love a bit of chocolatey sweetness?

Ingredients

• 1 cup pumpkin puree
• 1/2 cup Greek yogurt
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup olive oil
• 3/4 cup brown sugar
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon nutmeg
• 1 1/2 cups all-purpose flour
• 3/4 cup chocolate chips

How to bake Greek Yogurt Chocolate Chip Pumpkin Bread

Preheat the Oven

Start by preheating your oven to 350°F (175°C). This will ensure that it’s hot and ready to go when your batter is mixed and poured into the pan.

Mix Wet Ingredients

In a large bowl, combine the pumpkin puree, Greek yogurt, egg, vanilla extract, and olive oil. Whisk them together until they’re well blended.

The Greek yogurt will add a creamy texture, making the bread moist and delicious.

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Add Sugar

Next, mix in the brown sugar.

This will give your bread a nice, rich sweetness and a beautiful caramel color.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.

The blend of spices will give your bread that quintessential fall flavor, while the baking powder and soda ensure it rises perfectly.

Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; otherwise, your bread might turn out dense.

Add Chocolate Chips

Here’s a handy tip: Toss the chocolate chips in a little bit of flour before adding them to the batter.

This helps to prevent the chips from sinking to the bottom of the bread. Gently fold the chocolate chips into the batter until they are evenly distributed.

Prepare the Pan

Grease a 9×5-inch loaf pan or line it with parchment paper. This will make removing the bread much easier after baking.

Pour Batter and Bake

Pour the batter into the prepared pan and spread it out evenly.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Keep an eye on it towards the end to ensure it doesn’t overbake.

Cool and Enjoy

Once the bread is done, let it cool in the pan for about 10 minutes.

Then, transfer it to a wire rack to cool completely. The hardest part will be waiting for it to cool before slicing into it!

How do I store Greek Yogurt Chocolate Chip Pumpkin Bread?

In the Fridge

If you plan to enjoy the bread over a few days, you can store it in the refrigerator.

Wrap the loaf tightly in plastic wrap or aluminum foil to prevent it from drying out. It should stay fresh for up to a week.

You can also slice it and keep it in an airtight container for easy access to a delicious snack.

In the Freezer

For longer storage, you can freeze this pumpkin bread.

Wrap the cooled loaf in plastic wrap and then in aluminum foil to prevent freezer burn.

Place it in a resealable freezer bag or airtight container. It can be frozen for up to three months.

When you’re ready to enjoy it, let it thaw at room temperature or in the fridge overnight.

Why add Greek Yogurt to Pumpkin Bread?

Greek yogurt is a versatile ingredient that can elevate your baking, especially when it comes to pumpkin bread.

Not only does it add a delightful tangy flavor, but it also contributes to a moist and tender texture that keeps your bread fresh for longer.

Unlike other fats, Greek yogurt offers a healthier alternative, reducing the overall calorie content while still providing richness.

It’s also packed with protein, calcium, and probiotics, making your pumpkin bread not just delicious but nutritious too.

Greek yogurt blends seamlessly with the warm spices of pumpkin bread, enhancing its complexity and depth of flavor.

Whether you’re a seasoned baker or just starting out, incorporating Greek yogurt into your pumpkin bread recipe is a simple yet effective way to create a treat that’s both satisfying and wholesome.

What are a couple baking tips for Pumpkin Bread?

Check for Doneness: Ovens can vary, so start checking the bread a few minutes before the suggested baking time. If the top is getting too brown but the center is still raw, you can cover it loosely with foil to prevent over-browning.

Mixing: Be careful not to overmix the batter once you add the dry ingredients. This can make the bread dense. Stir just until combined for a light and airy texture.

Spices: Feel free to adjust the spices to your taste. If you love cinnamon, you can add a bit more, or even include a touch of cloves for an extra kick.

This Greek Yogurt Chocolate Chip Pumpkin Bread is not just a recipe—it’s a little slice of fall happiness.

I hope you and your family enjoy this comforting treat as much as we do.

Happy baking and here’s to a season full of cozy moments and delicious treats!

Greek Yogurt Chocolate Chip Pumpkin Bread

Greek yogurt chocolate chip pumpkin bread combines the rich flavors of pumpkin and dark chocolate with the tangy creaminess of Greek yogurt for a moist, indulgent treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Bread, Dessert

Cuisine American

Cook ModePrevent your screen from going dark

Servings 12 slices

Ingredients

  

1x2x3x

• 1 cup pumpkin puree
• 1/2 cup Greek yogurt
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup olive oil
• 3/4 cup brown sugar
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon nutmeg
• 1 1/2 cups all-purpose flour
• 3/4 cup chocolate chips

Instructions

 

Preheat the Oven

• Start by preheating your oven to 350°F (175°C).

Mix Wet Ingredients

• In a large bowl, combine the pumpkin puree, Greek yogurt, egg, vanilla extract, and olive oil. Whisk them together until they’re well blended.
• Next, mix in the brown sugar.

Combine Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.

Mix Dry and Wet Ingredients

• Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Prepare the Pan

• Grease a 9×5-inch loaf pan or line it with parchment paper. This will make removing the bread much easier after baking.
• Pour the batter into the prepared pan and spread it out evenly.
• Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end to ensure it doesn’t overbake.

Cool and Enjoy

• Once the bread is done, let it cool in the pan for about 10 minutes.
• Then, transfer it to a wire rack to cool completely.

Keyword nutmeg and pumpkin, pumpkin bread, pumpkin recipes

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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.