Pumpkin Chocolate Chip Bread

Fall means all pumpkin everything, right?!  I’ve done a Pumpkin Spice Oatmeal and a Pumpkin Spice Breakfast Smoothie…and now that I think about it, all of these recipes contain oatmeal, so I clearly have a thing for that combo. I also frequently make the world’s easiest Pumpkin Chocolate Chip cookies, which I should probably share on here at some point. *makes note in Google keep app*  However, Gracie and my mom (aka mom mom) have taken to baking every Tuesday and this Pumpkin Chocolate Chip Bread has been a go-to recently.

It’s hearty and filling, so it makes a great breakfast or late night snack in my case. Gracie loves it, and watching her eyes light up when I say it’s time to bake with mom mom is the best.  She’s actually gotten quite good at it! See for yourself.

I like to cook, but I’m fairly neutral about baking, so I’d be willing to bet that she will be better than me in a few short months. She’ll be the one asking me, “Do we pour in all the dry ingredients at once?! Nooooo. It will make a huge mess. Half, mom. Half!”

Let’s get to it though, shall we? It’s fairly simple and straight forward, and not at all hard to make.  Accio printable recipe.

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

Ingredients

  • 2 cups all purpose flour
  • 1 cup old fashioned oats
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 cup brown sugar
  • 3/4 vegetable oil
  • 2 eggs beaten
  • 1/2 vanilla greek yogurt
  • 1 cup pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees, and grease a loaf pan.
  2. In a large mixing bowl, add flour, oats, salt, cinnamon, pumpkin pie spice, and baking powder. Stir to combine.
  3. In another mixing bowl, beat the eggs with an electric hand mixer and then add the sugar. Beat until well combined.
  4. Add the oil, yogurt, pumpkin, and vanilla and beat to mix well.
  5. Fold the mini chips into the batter.
  6. Pour into the loaf pan and bake for 1 hour, or until a toothpick inserted into the middle comes out clean.

I hope y’all enjoy this festive fall recipe!  If you do, be sure to pin it, share it, like it, make it, etc.  And share a picture with me on Instagram @glowofgrace if you decide to whip this up yourself!  I love to see your creations.

Happy almost-Thanksgiving! Enjoy the rest of fall because I have a feeling that the season of Christmas is nearly upon us.  In fact, I may or may not already be listening to Christmas music myself. What can I say? Pentatonix is my jam this time of year.

Best & Blessings,

Rachel

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *