Pumpkin Chocolate Chip Bread with Ginger Glaze and Stonyfield Yogurt

Pumpkin Chocolate Chip BRead

Everyone has their own signature dish.

Even if it’s just a great, fresh tossed green salad, there is always that one go-to dish that is a slam dunk every time.

My slam dunk is Pumpkin Chocolate Chip bread. It’s the one recipe I get asked to bake over and over again. When I ask what I can bring to family gatherings, pumpkin chocolate chip bread is always the answer.

Pumpkin Chocolate Chip Bread

Of course, I can never just use a traditional recipe; I always need to be adding different ingredients, tweaking, and playing around with the recipe until it is perfect.

In fact, one of my favorite things to do is to use plain yogurt as a substitute for oil in my recipes. Yogurt gives the dish a nutrition boost, and keeps the texture light, fluffy, and moist.

Stonyfield offers plain organic yogurt in three fat levels (whole milk, lowfat and nonfat), as well as in a Greek option (even more protein). For this particular recipe, I prefer to use the Whole Milk plain yogurt. Hey, it’s the holidays. 😉

Yogurt is the perfect substitution for a variety of recipes because it is so smooth in taste and texture. Plus, it’s healthy! Yogurt is packed with nutrients like live & active cultures, protein, calcium, vitamins D, B2 and B12, potassium and magnesium.

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Pumpkin Chocolate Chip Bread with Lemon Ginger Glaze

  • 1 1/2 cup flour
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/8 tsp cloves
  • 1 tsp vanilla
  • 1 1/2 cup pumpkin puree
  • 1/2 cup lowfat Stonyfield Plain Yogurt
  • 1/2 cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1/2 tsp lemon zest
  • 4- 6 ounces mini chocolate chips


1. Sift together the flour, baking soda, baking powder, cinnamon, and cloves.

2. In a large bowl, beat together the butter and the sugar. Add the egg, the pumpkin, and the Stonyfield yogurt. Mix until everything is thoroughly combined.

3. Add the vanilla and lemon zest.

4. Slowly add the flour mixture, then turn the mixer off.

5. With a spatula, fold in the chocolate chips.

6. Bake in greased bread pans 30-40 minutes at 350°.  Let cool.

For the Lemon Ginger Glaze:

Whisk together 1 cup powdered sugar, 1 tbsp water, 1 tbsp molasses, zest from 1 lemon, and 1/2 tsp ginger. Drizzle over the bread, letting it drip down the sides.
Stonyfield Yogurt is a wonderful, healthful substitute in all kinds of holiday cooking. Make sure to grab a copy of the Stonyfield Yogurt Substitution Guide to keep as a reference.

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  1. This sounds yummy! I’ll have to try and make it!

  2. Wow, this looks amazingly delicious! Must. Pin. :)

  3. That looks so good! Would have never guessed it has yogurt in it.

  4. Wow that looks GREAT- I also love how you set up the ingredients on display. I may have to try this recipe for Pumpkin Chocolate Chip Bread. thanks for sharing!

  5. That looks delicious!

  6. Yum! I love pumpkin bread and your glaze sounds delicious! Thanks.

  7. Wait a second everyone…. how much baking soda-the recipe calls for it but the ingredients don’t have it listed? I REALLY want to try this-sounds GREAT!!

    • Just edited the recipe! Thanks for the good eyes!

      • I am a writer so I do pick up on things sometimes I guess…..but honestly I simply started writing it down to try it, and so I quickly realized it was missing. I just cannot believe anyone else has not tried it yet-it looks DIVINE!!! I will be making this tomorrow, and I cannot wait! Thanks SO much Sarah for being so fast in fixing this up, and thank you for sharing the recipe. Also, I LOVE your website- it is my new favorite- and I will be here as much as I can! Keep up the incredible work, it is very much appreciated! :)

        • Thanks so much Shonna! I’m so glad you picked up on that error!! Glad to have you as a reader. :)

          • Sorry to be away so long…..my computer was gone to be upgraded! Posting my thoughts at the top!!!

  8. Well, I am not going to leave a message like all the many below about TRYING this!!!! I DID make this, and it is DELICIOUS!!!!!! It is not too sweet, perfectly balanced in fact. There is only one major problem with this recipe though-I could not stop eating it Sarah!!!!!! 😉 Thank you so much for sharing!!!! This is so amazing, and I will be making it for many special events too. I am looking forward to trying out your other recipes as well, believe me!!!! :)

  9. I seriously can’t wait to try this!


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