Ingredients
- 1 (15 ounce) can pumpkin puree
- 1/2 cup vanilla Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup dark chocolate chips
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Lightly grease a bread pan and set aside.
In a large bowl, whisk together the pumpkin, Greek yogurt, egg, vanilla, and melted and slightly cooled coconut oil, and brown sugar until well combined.
In a separate bowl, whisk together the flour, oat flour (made from blended oats), baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined; do not overmix.
Gently stir in the chocolate chips.
Pour the batter into the prepared pan and top with additional chocolate chips, if desired.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan before slicing.
Frequently Asked Questions
How should I store leftover Chocolate Chip Pumpkin Spice Bread to keep it fresh?
This moist bread is best stored tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped individually for up to three months; thaw at room temperature before serving.
Can I substitute the coconut oil in this recipe for another fat?
Yes, you can substitute the 1/3 cup of melted coconut oil with an equal amount of melted unsalted butter or a neutral-flavored oil like canola or vegetable oil. Ensure any substitute fat is slightly cooled before mixing it with the wet ingredients like the pumpkin puree and Greek yogurt.
What is the best way to check if my Chocolate Chip Pumpkin Spice Bread is fully baked?
Since this is a dense quick bread, check for doneness after the full 55 minutes of baking time at 350°F (175°C) by inserting a toothpick into the center of the loaf. If the toothpick comes out clean or with just a few moist crumbs attached, it is ready to remove from the oven.
