Healthy Pumpkin Chocolate Chip Bread recipe is packed with warm pumpkin pie spice flavors and studded with dark chocolate chips. This one bowl, crowd pleasing healthy snacks recipe is made with no refined sugar, a full can of pumpkin and your choice of whole wheat, spelt or all purpose flour.
Other items that are on my must-make fall baking rotation include healthy pumpkin pie, delicious pumpkin brownies or bars and pumpkin cookies, of course!
Table of contents
- Healthy Pumpkin Chocolate Chip Bread
- Why Make Chocolate Chip Pumpkin Bread Recipe?
- Ingredients for Pumpkin Chocolate Chip Loaf
- How to Make Pumpkin Quick Bread with Chocolate Chips
- Optional Add-In’s and Variations
- Tips for Best Results
- FAQs
- Serving Recommendations
- Making Chocolate Chip Pumpkin Bread in Advance
- More Healthy Quick Bread Recipes
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 pumpkin chocolate chip loaf comes together in one bowl in 10 minutes – hello, less dishes and more time relaxing with a pumpkin spice latte (or healthy iced coffee if it’s a warm fall day)!
This pumpkin quick bread is moist, fluffy and has the perfect amount of pumpkin flavor and sweetness. I would say that the pumpkin taste is not overpowering and rather mild, it actually provides the best flavor backdrop to this sweet bread just like with pumpkin muffins, almond flour pumpkin bread, and pumpkin oat bars!
Why Make Chocolate Chip Pumpkin Bread Recipe?
- Moist and fluffy pumpkin quick bread due to a full can of pumpkin puree which is a magical baking ingredient.
- Healthy due to the fiber filled pumpkin and whole wheat flour (or spelt!) and no refined sugar.
- Made in one bowl: Easy to make and easy to clean up, that is a kitchen win!
- Fall flavor filled with warm tastes of pumpkin pie spice and a bonus it makes your house smell amazing while it bakes!
- Chocolate chips and pumpkin are a heavenly match!
- Freezer friendly make two loaves, one to enjoy now and one to have on hand for busy weeks!
This bread is perfect for celebrating the beginning of pumpkin season alongside other bakes recipes like healthy pumpkin cake and plain pumpkin bread too – I’m pumpkin spice obsessed!
Ingredients for Pumpkin Chocolate Chip Loaf
- 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.
If I am not baking with pumpkin it is making an appearance at dinnertime in one form or another in soup, quinoa and pasta during the autumn months. There are so many ways you can use a can of pumpkin!
- 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 for pumpkin chocolate chip loaf. I have not tested it other way, so won’t be able to advise.
- Eggs: I 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.
Do not use gluten free flour! This recipe has not been tested with gluten free flours and it can’t be interchanged on a 1:1 ratio – that includes gluten free, almond or coconut.
- 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 (gluten free, too!)?! I have make edible chocolate chip cookie dough when I can’t wait for the baking to be done.
How to Make Pumpkin Quick Bread with Chocolate Chips
- 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.
Optional Add-In’s 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 pumpkin chocolate chip loaf. Bake at same temperature for 40 minutes and then check.
- Chopped nuts: Pecans (yum, pecan pie bars!) or walnuts make delicious additions to this quick bread! Add up to a 1/2 cup.
Chocolate: You can use any chocolate chip – dark, milk, semi-sweet or allergy friendly. Mini chocolate chips, regular size or even chocolate chunks are okay
Tips for Best Results
- Pumpkin puree: Use store bought or homemade pumpkin puree for healthy pumpkin chocolate chip bread. Please note that pumpkin puree is different from pumpkin pie filling – read the label. Pumpkin pie filling has added sugars and flavors and pumpkin puree is one ingredient: pumpkin.
- Maple syrup: You can also use honey or agave syrup (or any other liquid sweetener). 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. I have not tested this recipe in any 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.
- Stir gently: Mix ingredients until just combined. Over mixing a quick bread can lead to a dense or gummy bread.
- Toss chocolate chips with flour: If you find that they are sinking to the bottom of the bread.
FAQs
Sorry, no! This recipe has not been tested with a gluten free flour and you often need different ratios of liquid to dry. Try my gluten free pumpkin bread with almond flour!
You can substitute cinnamon (maybe a tad less than 2 Tblsp – depending on your love of cinnamon) or a combination of cinnamon, nutmeg, ground ginger, cloves and all spice. See how to make pumpkin pie spice for ratio.
If you followed this recipe exactly, your quick bread should turn out moist due to the recipe including a full can of pumpkin puree! A change in anything, especially the liquid to dry ratio, will change the results of the finished bread. Also, over baking or a too hot oven will make your bread turn out dry. When nearing the end of baking time, do a toothpick test, if it comes out clean, your bread is done. I have also heard of ovens varying in temperature – you can easily check that with an oven safe thermometer.
The key to moist pumpkin bread is using as much wet ingredients as possible and then balance that with enough dry ingredients – if you followed this recipe exactly, your bread will be light and fluffy. If you did not use the correct amount of flour, or swapped what type of flour (other than what has been tested) this could lead to a gummy bottom on your chocolate chip pumpkin bread.
Baking powder can expire, check the date! Over mixing can also lead to a quick bread that rises but then falls in the middle. Altitude can also affect how a quick bread rises and settles.
Serving Recommendations
- Breakfast: Serve chocolate chip pumpkin bread recipe alongside yogurt, granola or egg casserole.
- After school: Pair with some apple slices or peanut butter protein balls for a healthy snack idea.
- Dessert: Warm slightly and serve with a dollop of vegan vanilla ice cream.
Another fun to enjoy this is topped with a light smear of your favorite nut butter!
Making Chocolate Chip Pumpkin Bread in Advance
Storing: Store covered in a cool dry place for up to 5 days. Refrigerate up to 7 days.
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 Healthy Quick Bread Recipes
- Healthy cinnamon bread
- Healthy apple bread
- Healthy banana bread
- Healthy chocolate zucchini bread
- Healthy gingerbread loaf
Alternately, browse through all my muffin and quick bread recipes and healthy snacks!
Pumpkin Chocolate Chip Bread
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. Not pumpkin pie filling, it 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 wet to dry ratio will be thrown off.
- Oil: Avocado, extra virgin olive, grapeseed, melted butter, or melted coconut oil.
- Other 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. Bake regular muffins 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
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I am not a baker but I tried this. Excellent. Love your website now every week I try something different. Keep up the good work.🙏