by Olena

Pumpkin Chocolate Chip Bread

by Olena

5 from 7 reviews

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!

Healthy Pumpkin Chocolate Chip Bread

Healthy Pumpkin Chocolate Chip Bread

To-die-for pumpkin chocolate chip bread with canned pumpkin, whole wheat or spelt flour and a lot of chocolate chips because life is short.

And it comes together in one bowl in 10 minutes.

Healthy Pumpkin Chocolate Chip Bread Slices

How Does Bread Taste?

This pumpkin chocolate chip 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.

So if you are not a huge pumpkin fan, this bread is for you. And if you are a healthy pumpkin bread fan, this recipe is for you too!

I do not like overly sweet baked goods because when you eat clean, your taste buds are clean. I fnd store-bought baked goods sweet. This bread is less sweet. It qualifies as breakfast, maybe with some cream cheese?!

Ingredients for Pumpkin Chocolate Chip Bread

  • Pumpkin puree
  • Maple syrup
  • Eggs
  • Avocado oil
  • Spelt flour
  • Pumpkin pie spice
  • Chocolate chips

How to Make Healthy Pumpkin Bread

how to make Healthy Pumpkin Chocolate Chip Breadhow to make Healthy Pumpkin Chocolate Chip Bread

how to make Healthy Pumpkin Chocolate Chip Breadhow to make Healthy Pumpkin Chocolate Chip Bread

  • In a large mixing bowl, whisk the eggs.
  • Then add pumpkin puree, honey, 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.
  • Add almost all chocolate chips and give a few more gentle stirs to combine.
  • Pour batter into greased loaf pan, level gently with spatula, sprinkle remaining chocolate chips on top and bake in preheated 350 degrees F oven for 50-60 minutes.
  • Cool off for 30 minutes and cut into 10 slices.


  • Maple syrup: You can 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.
  • Avocado oil: Substitute with extra virgin olive oil or melted coconut oil. Just be sure to add the latter one to the wet ingredients last one. Means stir it with pumpkin puree and eggs, so it doesn’t solidify. Hopefully your pumpkin puree is not from the fridge otherwise warm it up a bit.
  • Spelt flour: I love spelt flour for its nutty taste, light texture and nutrition benefits. Whole wheat or white whole wheat flour would work too. Please do not use almond, coconut or all-purpose 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 this homemade pumpkin pie spice recipe all the time. It’s just a blend of cinnamon, nutmeg, ginger and cloves.

Can I Use Homemade Pumpkin Puree?

Yes you can. Bread might be slightly different colour. Whenever I tried making pumpkin puree at home, often it comes out more yellow. Must be the type of pumpkin sold in grocery stores.

And canned pumpkin puree it is for me from now on because making my own isn’t worth the time or the money. Even in my beloved Instant Pot. I tried.

Pumpkin Pie Filling or Mix

I am sure many of you know of pumpkin pie mix or filling. It is sold in cans and is used for making a pumpkin pie. The difference between pumpkin puree is that pumpkin pie filling has added sugar and flavors.

Can you use it? No. It will offset the ratio of seasonings and sweetener in our pumpkin chocolate chip bread.

Will This Recipe Work for Muffins or Mini Loaves?

Yes. 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.

I would guess this recipe would make about 4 mini loaves. Bake at same temperature for 40 minutes and then check.

Can I Freeze Pumpkin Bread?

Yes. 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!

Pumpkin Chocolate Chip Bread

More Healthy Pumpkin Bread Recipes


Pumpkin Chocolate Chip Bread

healthy chocolate chip pumpkin bread

5 from 7 reviews

Pumpkin Chocolate Chip Bread is a fall must have. Moist, easy, fluffy and with wholesome ingredients pumpkin bread everyone loves.

  • Author: Olena of
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


  • 2 large eggs
  • 15 oz can pumpkin purée
  • 1/2 cup + 2 tbsp honey or maple syrup
  • 2 tbsp avocado or olive oil
  • 2 tbsp pumpkin pie spice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/4 cups spelt or whole wheat flour
  • 3/4 cup dark chocolate chips


  1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
  2. In a large mixing bowl, whisk the eggs for 10 seconds.
  3. Add pumpkin puree, honey, avocado oil, pumpkin pie spice, baking powder, baking soda, salt and whisk until combined.
  4. Add spelt or whole wheat flour and stir gently just enough to combine. Be careful not to over mix.
  5. Add almost all chocolate chips and give a few more gentle stirs to combine.
  6. 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.
  7. Remove from the oven and transfer to a cooling rack to cool off for 30 minutes.
  8. 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.
  9. Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

18 comments on “Pumpkin Chocolate Chip Bread

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  1. 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.

  2. Delish ?. I personally cut back on chocolate chips but just preference for me but this is like a dessert and I love pumpkin

  3. 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

  4. Fantastic, incredibly easy, moist, super delicious…tons of smiles & ummmms from friends & family!!!!

    And love that the recipe used the entire can of pumpkin ?

  5. 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?

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