Chocolate Chip Pumpkin Bread

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

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.

Step-By-Step Instructions

Here's a quick description of how to make Chocolate Chip Pumpkin Bread. Full recipe can be found below.

1. Preheat Oven and Prepare Loaf Pan. Preheat oven to 350°. Grease an 8 x 4 inch loaf pan and set aside.
2. 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.
3. 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.
4. 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).
5. Bake. Pour the mixture into the prepared loaf pan. Sprinkle the remaining chocolate chips on top of the mixture. Bake for 70-80 minutes or until an inserted toothpick comes out mostly clean with only a few small crumbs.
6. 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

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