Healthy Greek Yogurt Pumpkin Bread with chocolate chips! No oil and mostly whole wheat flour!/ Running in a Skirt

Chocolate Chip Greek Yogurt Pumpkin Bread

Greek Yogurt Pumpkin Bread smells divine coming out of the oven, and tastes just as good! It uses healthy swaps for a less guilty treat.
Course Bread, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf


  • 1 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon table salt
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 15 oz can pumpkin puree not the pie filling
  • 1/3 cup Greek yogurt
  • 1/4 cup milk I tested with almond milk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup + 1 tablespoon dark chocolate chips


  1. Put the oven rack on the bottom and preheat the oven to 350 degrees.
  2. Mix both flours, baking soda, cinnamon, nutmeg, cloves and salt in a bowl.
  3. In the second bowl mix the eggs, both sugars, pumpkin puree, Greek yogurt, milk and vanilla.
  4. Slowly stir the dry ingredients into the wet. Mix well, but don't overdo it.
  5. Stir in the 1/4 cup chocolate chips.
  6. Pour the batter in a loaf pan and sprinkle the rest of the chocolate chips on top.
  7. Put the loaf on the bottom rack in the oven and bake for 55- 1:05 or until a knife comes out clean.

Recipe Notes

To help evenly distribute the chocolate chips in the loaf, coat them in a 1/2 teaspoon of flour.