It’s not officially fall until I have baked my favorite Chocolate Chip Pumpkin Bread recipe. So as of yesterday, let the Fall Season commence!
I love the Great Harvest chocolate chip pumpkin bread, and found a copycat recipe a few years ago that satisfies my craving for it. My house smells so delicious while this is baking, even the kids come to hover around the oven. This recipe bakes 2 loaves (using 9×5 inch loaf pans). That’s nice because you can eat one now and freeze one for later. EXCEPT this bread is so good you may want to hold off on freezing that second loaf. Our first loaf was completely gone by last night and everyone was wanting more this morning.
Chocolate Chip Pumpkin Bread Recipe
(Great Harvest copycat recipe)
- 2.5 cups white flour
- 1 cup whole wheat flour
- 3 cups white sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 2 cups canned pumpkin
- 1/2 cup oil
- 1/2 cup Vanilla Greek Yogurt OR applesauce
- 4 eggs beaten lightly
- 1 teaspoon vanilla
- 2/3 cup water
- 1,5 cups semi-sweet chocolate chips
- Grease 2 loaf pans and set aside. Preheat oven to 350 degrees.
- Mix flours, baking soda, cinnamon, nutmeg and salt in a large bowl. Set aside.
- Use a mixer to combine sugar, pumpkin eggs, oil, yogurt, vanilla and water until well mixed.
- Add pumpkin mixture to dry ingredients and stir until well mixed. Fold in chocolate chips.
- Pour batter into loaf pans (divide evenly).
- Bake for 60-65 minutes or until a toothpick inserted into the middle comes out clean.
- Allow to cool for 20 minutes in the pan. Remove from pan and allow to finish cooling on a wire rack.