Soft and moist pumpkin bread filled with warm spices and chocolate chips in every bite. This spiced chocolate chip pumpkin bread is simple, delicious, and perfect for a fall morning breakfast.
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon cardamom
¼ teaspoon ground clove
Pinch of black pepper and salt
¼ cup granulated sugar
¾ cup brown sugar
2 large eggs, beaten
½ cup vegetable oil
1 teaspoon vanilla extract
2/3 cup pumpkin puree
½ cup full fat Greek yogurt
¾ cup chocolate chips, more for topping
Preheat the oven to 350F. Line a loaf pan with parchment paper and set aside for now.
In a medium sized mixing bowl, mix together all purpose flour, baking soda, baking powder, cinnamon, ground ginger, ground cardamom, ground clove, and a pinch of black pepper and salt. Set aside for now.
In a smaller mixing bowl, whisk together eggs, brown sugar, granulated sugar, vegetable oil, vanilla extract, pumpkin puree, and Greek yogurt until combined.
Pour the wet ingredients into the dry ingredients. Mix until just combined.
Fold in chocolate chips until just combined. You can skip this step if you like, but I loved the added flavor of rich chocolate.
Pour the batter into the prepared loaf pan. Add more chocolate chip on top of the batter.
Bake the spiced chocolate chip pumpkin bread for about 45-50 minutes. About 30 minutes in, cover the pumpkin bread with foil to prevent it from browning too much on top. Check the readiness of the pumpkin bread by inserting a toothpick through the highest point of the loaf. If the toothpick comes out relatively clean, the bread is done.
Remove the pumpkin bread from the oven and allow it to cool for several minutes before removing from the loaf pan and cutting into it.
Serve the spiced chocolate chip pumpkin bread warm.