Chocolate Pumpkin Bread
By: Eleni Saltas
Pumpkin bread holds a special place in my heart, especially because it’s my brother Mikey’s absolute favorite. Mikey, my reliable go-to food tester, always offered his nod of approval with every dish I crafted. Recently, he moved away from home, so this is a recipe dedicated to him. Indulging in a slice of pumpkin bread not only brings back cherished memories but also captures that delicious and cozy taste of fall that Mikey loves so much.
2 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
3 teaspoons pumpkin pie spice
2 medium eggs
1 cup packed brown sugar
1 ½ cups canned pumpkin puree
1 cup vegetable oil or olive oil
2 teaspoons vanilla extra
½ cup Greek yogurt
1 heaping tablespoon honey
1 cup semi-sweet chocolate chips (optional)
Step by Step Instructions
Preheat your oven to 350°F (177°C). Grease and flour two 8×4-inch loaf pans.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
In another large bowl, beat the eggs and add the brown sugar, canned pumpkin puree, oil, vanilla extract, Greek yogurt, and honey. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. If desired, fold in the chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly between the two prepared loaf pans, smoothing the tops with a spatula.
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the bread to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely before slicing.
If you don’t have pumpkin pie spice, per teaspoon of pumpkin spice follow these ratios: ½ teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon nutmeg or allspice, or a combination of the two.