Chocolate Chip Pumpkin Bread
Enjoy all the cozy fall vibes with this Whole Wheat Chocolate Chip Pumpkin Bread! It packs in plenty of pumpkin spice flavor and is studded with dark chocolate chips. It’s lower in oil, is made with white whole wheat flour and comes together in just one bowl!
Now that my kids are older, Halloween is more of an afterthought. I have a few decorations out and some cute Halloween mugs, but other than that it’s going to be just another day.
I’ll just pass out candy to cute little kids in adorable costumes and remember when mine were that young, or possibly find a great party to go to. I’d totally be down for an 80’s themed party (imagine the word “totally” said in the best valley girl voice). 🙂
A big slice of this Whole Wheat Pumpkin Chocolate Chip Bread would also be the perfect thing to put me in the Halloween Spirit.
To me, there’s nothing better than pumpkin and chocolate chips, and this moist whole wheat pumpkin bread recipe gives me a hearty dose of both! This recipe was adapted from my banana nut bread, which truly is one of the best quick breads to come out of my kitchen.
I worked hard perfecting that recipe, and it translated beautifully into this cozy fall version.
Why you’ll love this recipe
- This pumpkin bread recipe is incredibly moist and fluffy, and there are dark chocolate chips in every bite.
- Using white whole wheat flour increases the amount of fiber, and there’s also less oil than you would find in a standard pumpkin bread recipe.
- It’s so easy to make and comes together in just one bowl!
Recipe ingredients
Making pumpkin bread with whole wheat flour requires just 10 minutes of hands-on prep work, and it’s easy to customize with ingredients that you have in your pantry and fridge.
Ingredient notes
- Pumpkin purée. I love making my own homemade pumpkin purée, but store bought works just as well. Do not use pumpkin pie filling as it includes other ingredients.
- Coconut sugar. I love using coconut sugar because it’s lower glycemic and is unrefined. It may be substituted with the same amount of granulated or brown sugar if you prefer to use those.
- Coconut oil. Substitute with your favorite oil — avocado or olive oil also work well!
- Unsweetened almond milk. The almond milk may be substituted with your favorite dairy or non-dairy milk.
- White whole wheat flour. White whole wheat flour adds extra fiber without making the bread too dense. It may be substituted with 100% whole wheat flour, all purpose flour, or a combination of both.
- Spices. I use a combination of my homemade pumpkin pie spice and additional cinnamon for a nice, cozy flavor.
- Chocolate chips. Dark chocolate chips pair very well with the pumpkin spice flavor, but you may substitute them with whatever you have on hand.
See the recipe card below for the full list of ingredients and quantities.
How to make chocolate chip pumpkin bread
This pumpkin bread is so easy to make! If you have two loaf pans on hand, consider making a double batch and freezing one loaf for later.
Pro tip: Be sure to see the handy recipe video at the bottom of this post for more instructions!
See the recipe card below for full instructions.
- Beat the eggs lightly in a large bowl. Add the coconut sugar, oil, milk and pumpkin, and whisk thoroughly to combine.
- Add the flour, then sprinkle the baking powder, baking soda, spices, and salt over the flour.
- Stir just until combined and add the chocolate chips.
- Gently fold in the chocolate chips.
- Pour the batter evenly into the prepared loaf pan.
- Bake at 350 degrees F until a toothpick inserted into the center comes out with just a few moist crumbs. Cool completely on a wire rack.
Recipe FAQs
We love to make pumpkin bread using whole wheat flour, but it may be substituted with a combination of half whole wheat and half all purpose flour, or made entirely with all purpose flour.
Canned pumpkin is the same thing as pumpkin purée, but there are differences. Solid pack pumpkin is simply pumpkin purée, and pumpkin pie filling is purée with the addition of spices.
There are so many delicious ways to jazz up pumpkin bread. Add chocolate chips for some decadence, or dried fruit for added flavor. Chopped nuts or seeds such as pecans, walnuts and pepitas add great texture and added nutrition as well.
Pumpkin bread will keep at room temperature for up to 3 days, or refrigerate it for up to 7 days.
Pumpkin bread is freezer friendly! Simply wrap the loaf in foil and freeze in a zip top bag for up to 3 months.
If you use a 15 ounce can of pumpkin for this healthy pumpkin bread recipe, you’ll have a 1/2 cup leftover. My whole wheat pumpkin pancakes and Pumpkin overnight oats recipes will utilize the remaining 1/2 cup of pumpkin perfectly.
Recipe notes
- Substitute the chocolate chips with chopped walnuts or pecans for added crunch and nutrition.
- You may omit the chocolate chips entirely to make a classic pumpkin bread.
- If the top of your pumpkin bread is developing too much color but is not cooked through yet, loosely tent with foil and continue baking until done.
More pumpkin breakfast recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Chocolate Chip Pumpkin Bread
Ingredients
- 2 large eggs
- ¾ cup coconut sugar
- ⅓ cup coconut oil sub with your favorite oil
- ¾ cup unsweetened almond milk sub with your favorite milk
- 1 cup pumpkin pureé substitute with store bought. Do not use pumpkin pie filling!
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons homemade pumpkin pie spice substitute with store bought
- ¼ teaspoon salt
- 1¾ cups whole wheat white flour
- 1/2 cup mini dark chocolate chips or your favorite
Instructions
- Preheat the oven to 350 degrees. Grease a standard loaf pan with cooking spray and set aside.
- Beat the eggs lightly in a large bowl. Add the coconut sugar, oil, milk and pumpkin, and whisk thoroughly to combine.
- Add the flour, then sprinkle the baking powder, baking soda, spices, and salt over the flour and stir just until combined. Fold in the chocolate chips.
- Pour the batter evenly into the prepared loaf pan and bake 50-60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Cool completely on a wire rack. Enjoy!
Video
Notes
- Store in an air tight container at room temperature for up to 5 days. This bread is also freezer friendly!
- The whole wheat white flour may be substituted with a combination of half whole wheat and half all purpose flour, or made entirely with all purpose flour.
- Substitute the chocolate chips with chopped walnuts or pecans for added crunch and nutrition.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
29 Comments on “Chocolate Chip Pumpkin Bread”
Can I substitute the coconut sugar for Stevia artificial sweetener?
I would assume you can, but I don’t know if it would be a 1 to 1 swap or not as I do use it unfortunately.
Great tasting pumpkin bread! I followed the recipe as written, using 1/2 AP flour & 1/2 whole wheat flour & coconut milk. The loaf rose very high and was so tasty. And, it wasn’t overly sweet. I’ll definitely be making this again.
Thank you for your feedback Barbara, and I’m glad you enjoyed the bread!
This pumpkin bread looks like the perfect healthy treat! It’s raining here and I was just thinking that I want to bake up something pumpkin today.
This would be perfect for a rainy day baking project!
This is my kind of bread! Love the healthier ingredients! Pinning to try it! I had to get ready for Halloween on time this year, since I have to take my son to some parties 🙂
We can all use a little bit of healthier in our lives and your bread sounds like a nice way to start.
I totally agree…thank you Karen!
this looks so good Marcie, I am all about pumpkin bread these days! pass me a slice!
You got it Manali! 🙂
This pumpkin bread looks so good! I love that you’ve cut the sugar and oil, too. So much better! Shared all around. 🙂
Thank you so much Kristen! 🙂
Can you use coconut flour?
Coconut flour cannot be used the same way as regular flour so it won’t work in this recipe.
I will ALWAYS say yes to chocolate chips in my pumpkin bread!! I mean, is there any other way?? This bread seriously looks SO moist and ridiculously amazing, Marcie! I’d eat half the loaf within minutes!
In my mind there is no other way! Thanks so much Sarah!
Your husband is wrong 😉 Gotta have those chocolate chips! Love that this is healthier, that means I can indulge in 2 slices instead of 1!
I love Halloween these days with my kids being so small, but I’m sure I’ll be in the same boat as you once they’re grown!
I think so too! 🙂 Enjoy these years with your kids…they’re over so fast. Thanks Katherine!
I’m in the same boat, I haven’t thought much about Halloween at all this year. We don’t have any little ones in our neighborhood so I’d be shocked if we get any trick or treaters. But I agree, an 80’s party would be a blast! lol
Fall isn’t fall until you’ve baked pumpkin bread and I love how easy this one is. It looks perfect!
It doesn’t look like there’s an 80’s party going on, so I’ll settle for passing out candy. haha Thanks Sarah!
This is such a perfect autumn recipe, Marcie! Can’t wait to give it a try, especially with a cup of tea!
Thanks Agness and yes — this bread will be great with tea!
I hear ya on the Halloween biz…I JUST realized this morning how quickly it’s approaching…at this point, my only plan is to stay at home and likely dive into some sort of pumpkin adventure like this bread! Chocoalte and pumpkin really are a beautiful match! This bread looks divine!
This month has been a whirlwind — I’ll be lucky if I get a pumpkin carved before Tuesday! lol Thanks so much Julia!
I’m not really into Halloween decorations, just general fall ones, but I do love carving a pumpkin every year and passing out candy! I have yet to get a pumpkin, though. This bread looks fantastic, Marcie! I love that it’s healthier and made in just one bowl. And, of course, chocolate makes everything better! 🙂
I have a few subtle Halloween decorations but nothing gory or creepy! haha Thanks Gayle and yes — chocolate does make everything better! 🙂
Quick breads are my weakness. This looks FABULOUS! Pumpkin and chocolate really are meant to be together :). Have a great week, Marcie!
Thanks so much Kelsie and I hope your week is going well!