One of my favorite pumpkin breads! Soft, moist, and warmly spiced, this wholesome loaf is made with oat flour, Greek yogurt, and just the right amount of dark chocolate. It's the kind of bread I love having on hand for a cozy breakfast, afternoon snack, or something a little sweet after dinner.
MAKES
1 Loaf (about 10 slices)
QUICK RECIPE OVERVIEW
Why you’ll love it
Everything comes together in one bowl with simple ingredients you may already have in your kitchen. It's naturally sweetened with maple syrup, made without traditional wheat flour, and just as delicious the next day—especially warmed up with a little nut butter.
What Makes It So Flavorful?
Pumpkin, cinnamon, and pumpkin pie spice give this bread its cozy, warm flavor, while dark chocolate chips add little pockets of melted chocolate in every slice. Greek yogurt keeps the crumb soft and tender without needing much butter.
Helpful Tips
Use pure pumpkin purée, not pumpkin pie filling.
Spoon and level the oat flour rather than packing it into your measuring cup.
Save a few chocolate chips to scatter over the top before baking.
Let the bread cool completely before slicing. Oat flour breads are delicate when warm and firm up as they cool.
Chocolate Chip Pumpkin Oat Bread
10-12 SLICES | PREP TIME 10 MIN | COOK TIME 45-50 MIN | OVEN 350°F
Ingredients:
Wet Ingredients
1 cup pumpkin purée
½ cup plain nonfat Greek yogurt
2 large eggs
2 tablespoons light butter, melted
⅓ cup pure maple syrup
1 teaspoon pure vanilla extract
Dry Ingredients
1½ cups oat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon sea salt
Add-In
¼ cup dark chocolate chips, plus a few extra for topping
Method:
Preheat Oven: Preheat oven to 350°F. Line an 8½ × 4½-inch or 9 × 5-inch loaf pan with parchment paper.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, Greek yogurt, eggs, melted butter, maple syrup, and vanilla until smooth.
Add Dry Ingredients: Add the oat flour, baking powder, cinnamon, pumpkin pie spice, and salt. Gently stir until just combined. Avoid overmixing.
Fold in Chocolate Chips: Gently fold in the dark chocolate chips, reserving a few for the top.
Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with the remaining chocolate chips.
Bake: Bake for 40–50 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs. Melted chocolate on the toothpick is fine.
Cool & Slice: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack. Let cool completely before slicing.
Recipe Notes
Oat Flour: You can make your own by blending old-fashioned rolled oats into a fine flour. For a gluten-free loaf, use certified gluten-free oats.
Light Butter: Regular melted butter can also be used.
Chocolate Chips: Dark chocolate pairs beautifully with pumpkin spice, but chopped dark chocolate works just as well.
Storage: Keep covered in the refrigerator for up to 5 days. Warm individual slices before serving.
Freezer-Friendly: Slice and freeze with parchment paper between slices for up to 3 months. Thaw or gently warm when ready to enjoy.
