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Pumpkin Chocolate Chip Bread

healthy chocolate chip pumpkin bread

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!

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

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

  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.

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.

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