Pumpkin Chocolate Chip Bread is moist, fluffy, packed with pumpkin flavor and chocolate chips for a crowd pleasing treat. It is fall baking must do!
That’s when you’re not whipping up healthy pumpkin pie and delicious pumpkin brownies or bars, of course!
Healthy Pumpkin Chocolate Chip Bread
To-die-for pumpkin chocolate chip bread with canned pumpkin, warm spices and a lot of chocolate chips because life is short. And it comes together in one bowl in 10 minutes.
This quick bread is moist, fluffy and with perfect amount of pumpkin flavor and sweetness. I would say that pumpkin taste is not overpowering and rather mild.
It’s perfect for celebrating the beginning of pumpkin season alongside other bakes like these healthy pumpkin muffins, almond flour pumpkin bread, and pumpkin oatmeal cookies! I also have recipes for a healthy pumpkin cake and plain pumpkin bread too – I’m obsessed!
Ingredients for Pumpkin Chocolate Chip Bread
- Pumpkin puree: Use store-bought or homemade pumpkin puree. Please note it is different from pumpkin pie filling – read the label. Pumpkin pie filling has added sugars and flavors.
- Maple syrup: You can also use honey or agave syrup. Please do not use white, cane, coconut or brown sugar because baking is a science and dry ingredients to wet ratio should be not changed from the well tested recipe. I have not tested it other way, so won’t be able to advise.
- Eggs: Have not tried substitutes like applesauce or an egg replacer.
- Oil: Avocado, extra virgin olive, grapeseed or melted coconut oil (just be sure to stir with pumpkin puree and eggs, so it doesn’t solidify). Melted butter works as well.
- Flour: I love spelt flour for its nutty taste, light texture and nutrition benefits. Whole wheat or white whole wheat flour would work too. For all-purpose flour, use 2 3/4 cups. Please do not use almond or coconut flour because it can’t be interchanged on 1:1 ratio.
- Pumpkin pie spice: You don’t have to spend a lot of money on store-bought pumpkin pie spice. I use my homemade pumpkin pie spice all the time. It’s just a blend of cinnamon, nutmeg, ginger and cloves.
And then of course, we have the chocolate chips, because who doesn’t love choc chip bakes like chocolate chip muffins and cookies?!
How to Make Healthy Pumpkin Bread
- Prep: Preheat oven to 350 degrees F and spray 9 by 5 inch loaf pan with Misto. Melt coconut oil, if using. And you need only one bowl.
- Wet ingredients: Whisk the eggs, then add pumpkin puree, honey, oil, pumpkin pie spice, baking powder, baking soda, salt and whisk until combined.
- Dry ingredients: Add flour and stir gently just enough to combine not to overwork the gluten. Incorporate almost all chocolate chips, we will sprinkle the rest on top.
- Bake: Pour batter into a pan, level, sprinkle remaining chocolate chips and push them in the batter a bit. Bake for 50-60 minutes or until toothpick inserted in the middle is somewhat clean. Don’t overbake. Cool off for 30 minutes and cut into 10 slices.
Tips and Variations
- Muffins: You can divide batter among regular size 12 muffin tin or among mini muffin tin. I recommend to bake regular muffins for 20 minutes and mini for 15 minutes. Check after that with a toothpick and go from there.
- Mini loaves: I would guess this recipe would make about 4 mini loaves. Bake at same temperature for 40 minutes and then check.
- Freezing: Bake, cool and place in a resealable Ziploc bag. Let out air as much as you can, seal and freeze for up to 3 months. Thaw on a counter and enjoy!
More Fall Bake Recipes
- Healthy pumpkin bread
- Pumpkin protein oat bars
- Healthy cinnamon bread
- Almond flour chocolate cake
- Healthy apple bread
You might also want to browse through my complete collection of pumpkin recipes including savory options like one-pot pumpkin taco pasta and parmesan pumpkin and spinach quinoa!
Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is moist, fluffy, packed with pumpkin flavor and chocolate chips for a crowd pleasing treat. It is fall baking must do!
Print
Rate
Servings: 10 slices
Calories: 313kcal
Ingredients
- 2 large eggs
- 15 oz can pumpkin purée not pie filling
- 1/2 cup + 2 tbsp honey maple syrup or agave
- 2 tbsp oil
- 2 tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/4 cups spelt whole wheat flour or 2 3/4 cups all-purpose white flour
- 3/4 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl, whisk the eggs for 10 seconds.
- Add pumpkin puree, honey, avocado oil, pumpkin pie spice, baking powder, baking soda, salt and whisk until combined.
- Add spelt or whole wheat flour and stir gently just enough to combine. Be careful not to over mix.
- Add almost all chocolate chips and give a few more gentle stirs to combine.
- Pour batter into prepared loaf pan and level gently with spatula. Sprinkle remaining chocolate chips on top. Bake for 50-60 minutes our until the toothpick inserted in the middle comes out clean.
- Remove from the oven and transfer to a cooling rack to cool off for 30 minutes.
- Holding onto the flaps of parchment paper remove chocolate chip pumpkin bread from a loaf pan and let it cool almost completely before slicing. Cut into 10 slices with serrated bread knife.
- Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.
- Freezing: Bake, cool and place in a resealable Ziploc bag. Let out air as much as you can, seal and freeze for up to 3 months. Thaw on a counter and enjoy!
Notes
- Pumpkin puree: Use store bought or homemade pumpkin puree. Please note it is different from pumpkin pie filling - read the label. Pumpkin pie filling has added sugars and flavors.
- Maple syrup: You can also use honey or agave syrup. Please do not use white, cane, coconut or brown sugar because baking is a science and dry ingredients to wet ratio should be not changed from the well tested recipe. I have not tested it other way, so won't be able to advise.
- Oil: Avocado, extra virgin olive, grapeseed or melted coconut oil (just be sure to stir with pumpkin puree and eggs, so it doesn't solidify). Melted butter works as well.
- Gluten free flour: Please do not use any gluten free, almond or coconut flour because it can't be interchanged on 1:1 ratio.
- Muffins: You can divide batter among regular size 12 muffin tin or among mini muffin tin. I recommend to bake regular muffins for 20 minutes and mini for 15 minutes. Check after that with a toothpick and go from there.
- Mini loaves: I would guess this recipe would make about 4 mini loaves. Bake at same temperature for 40 minutes and then check.
Nutrition
Serving: 1slice | Calories: 313kcal | Carbohydrates: 54g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 373mg | Potassium: 353mg | Fiber: 6g | Sugar: 23g | Vitamin A: 6666IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 3mg
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This is so yummy – can’t believe it is healthy and nutritious. I made two loaves. My family gobbled down one of them and I gave the other one to my walking friend. She said she would save it for a dinner party the next day but it never made it… she and her husband made short work of it themselves. Excellent recipe, no tweeking necessary!
Love hearing this feedback Elizabeth! Thanks 🙂
I’ve been wanting to make this recipe for a while, but canned pumpkin puree is really hard to get here in The Netherlands. I know you can make the puree yourself, but a can is so much easier. Fortunately I found a Dutch store that’s been carrying cans of pumpkin puree since last week. I immediately purchased a few cans. They arrived yesterday and I HAD to make this bread today. Well, it was worth the wait. I just enjoyed a slice as afternoon snack and it’s delicious. The chocolate chips add a nice touch. Next time I’ll add a bit more spices. The Dutch equivalent of your pumpkin pie spice is not quite the same, so I’ll add a bit more. Thanks for the recipe, Olena.
Awesome!!! Happy to hear, Ingrid. It looks phenomenal on IG.
Thanks for the compliment, Olena.
Delish ?. I personally cut back on chocolate chips but just preference for me but this is like a dessert and I love pumpkin
Fantastic! Glad you enjoyed the recipe, Leisa!
Easy and very yummy! Super moist!
So happy to hear you enjoyed this pumpkin bread, Tammi!:)
Olena, your pumpkin bread recipe is KILLER! Today is Christmas and I’ll bake this bread. I use whole grain spelt flour as a substitute for recipes that call for all-purpose flour. Today I will change one thing/ingredient with your recipe; I’ll use half spelt flour and half pumpkin flour in the mix. I just subscribed to your blog and I’m looking forward to your delicious recipes .. wallace
Yay!!! Merry Christmas, my new friend!!! Xoxo
Fantastic, incredibly easy, moist, super delicious…tons of smiles & ummmms from friends & family!!!!
And love that the recipe used the entire can of pumpkin ?
1: Looks so yummy and I always have these pantry staples on hand. Esp. cans of pure pumpkin puree in the Fall! I completely agree on not making the effort to bake sugar pumpkins into puree, been there, done that and wondered why…
2: What would be the baking time if converted to muffins?
I would say with muffins I would bake them at 375 for 22 minutes and then check and monitor until toothpick comes out clean.:)
Awesome recipe! ?? The bread turns out moist and is so delicious!! Also 6 year old approved!
Aw little KC likes it. Warms my heart.:)
So good! My kids love it! (of course my husband and I do too)
Haha so happy to hear!!!
Looks absolutely delish!
Thanks, Valya.