This Chocolate Chip Pumpkin Bread is super easy to make! It's made healthier with whole wheat flour, and oil instead of butter. This moist pumpkin bread is a great dessert, snack, or even breakfast. Make this and enjoy for a perfect way to kick-off Fall!
Ingredients
Here are some ingredient notes for this pumpkin chocolate chip bread.
- Flour: Equal amounts of whole wheat flour and all-purpose flour. I like King Arthur Baking Company. Adding whole wheat flour into this bread makes it healthier, firmer, and gives it an added "nutty" flavor.
- Brown Sugar: To sweeten the pumpkin bread. Brown sugar gives it that hint of molasses. This definitely gives the bread more of a "fall flavor".
- Baking Powder and Baking Soda: Use both to help the bread rise properly.
- Pumpkin Puree: A can of pumpkin puree is the main ingredient in pumpkin bread.
- Oil: A few tablespoons of refined coconut oil, melted, make this bread super moist, but light and fluffy. You could also use vegetable oil, if you prefer.
- Eggs: Two large eggs to give it some structure.
- Vanilla Extract: To compliment the pumpkin spice flavor.
- Salt: Fine sea salt. If you use iodized salt (or table salt) just use a little less.
- Spices: Pumpkin Pie Spice and Cinnamon. These give it that perfectly spiced fall flavor.
- Chocolate Chips: Use your favorite brand of mini chocolate chips. Dark, Semi-Sweet, or Milk Chocolate would all work. Just use whichever you like best. If you don't have mini chocolate chips, you can substitute regular chocolate chips.
*The full ingredient list with amounts is in the recipe card below.
Step-By-Step Instructions
Here's a quick description of how to make Chocolate Chip Pumpkin Bread. Full recipe can be found below.
- Preheat Oven and Prepare Loaf Pan. Preheat oven to 350°F. Grease an 8 x 4 inch loaf pan and set aside.
- Mix the dry ingredients. In a medium mixing bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- Mix the wet ingredients. In a large mixing bowl, whisk together the brown sugar, oil, and eggs until smooth. Whisk in the pumpkin puree and vanilla extract until combined.
- Combine all ingredients. Using a silicone spatula or spoon, stir the dry ingredients into the wet ingredients until just combined. Do not overmix. Gently fold in the mini chocolate chips (setting aside about 1 tablespoon of chocolate chips to sprinkle on top before baking).
- Bake. Pour the mixture into the prepared loaf pan. Sprinkle the remaining chocolate chips on top of the mixture. Bake for 65-75 minutes or until an inserted toothpick comes out mostly clean with only a few small crumbs.
- Enjoy. Cool in the pan for about 10 minutes before removing and placing on a wire cooling rack. Cool completely before slicing and serving.
How to Store Pumpkin Bread
Store wrapped in plastic or in an airtight container for up to 3 days on the counter, or up to 5 days in the refrigerator. You can also freeze by wrapping the individual slices in plastic wrap or a freezer bag for up to 3 months.
More Fall Recipes
- Slow Cooker Fall Harvest Chili
- Apple Arugula Salad with Maple Vinaigrette
- Butternut Squash Lasagna Rolls
- Roasted Butternut Squash, Brussels Sprouts, and Dried Cranberries
To get even more recipes straight to your inbox, sign-up for the Fresh Apron Weekly Newsletter.
If you make this recipe, don't forget to come back and leave a 5-star rating and a comment below.
Print📖 Recipe
Chocolate Chip Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
- Category: Breakfast & Brunch
- Method: Bake
- Cuisine: American
Description
This Chocolate Chip Pumpkin Bread is super easy to make! It's made healthier with some whole wheat flour, and oil instead of butter. This moist pumpkin bread is a great dessert, snack, or even breakfast. Make this and enjoy for a perfect way to kick-off Fall!
Ingredients
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon fine sea salt (see notes)
- ¾ cup brown sugar
- 2 large eggs
- 2 tablespoons refined coconut oil, melted (or vegetable oil)
- 1 ½ cups pumpkin puree
- 2 teaspoons pure vanilla extract
- ½ cup mini chocolate chips (or regular chocolate chips)
Instructions
- Preheat oven to 350°F. Grease an 8 x 4 inch loaf pan. Set aside.
- In a medium bowl, whisk together the flours, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the brown sugar, eggs, and oil until smooth. Whisk in the pumpkin puree and vanilla extract until combined.
- Add the dry ingredients to the wet ingredients. Stir until just combined. Do not over mix.
- Gently fold in the chocolate chips, reserving about 1 tablespoon of chocolate chips for the next step.
- Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips on top. Bake for 65-75 minutes or until a toothpick inserted in the middle comes out mostly clean with only a few crumbs.
- Cool for 10 minutes in the loaf pan before removing and placing on a wire rack to cool completely.
Notes
Fine sea salt is used in this recipe. If you use iodized salt (table salt) just use a little less.
Store wrapped in plastic or in an airtight container for up to 3 days on the counter, or up to 5 days in the refrigerator. You can also freeze by wrapping the individual slices in plastic wrap or a freezer bag for up to 3 months.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 slice
- Calories: 234
- Sugar: 22.4 g
- Sodium: 111.4 mg
- Fat: 7.3 g
- Saturated Fat: 4.7 g
- Carbohydrates: 39.5 g
- Fiber: 3.2 g
- Protein: 4.7 g
- Cholesterol: 37.2 mg
Leave a Reply