We’re knockin’ on the door of fall y’all! That means it’s time to bust out all of the pumpkin recipes like this healthy and easy Pumpkin Chocolate Chip Bread made with whole wheat flour, oats, and coconut oil.
If you spend any amount of time in the kitchen, you likely have a signature dish.
That one recipe everyone knows you for, and always garners requests for the recipe when shared for the first time.
This pumpkin chocolate chip bread is that recipe for me.
I’ve been perfecting this easy pumpkin bread recipe now for more years than I care to admit, but it’s always a crowd-pleaser (as are these Pumpkin Snickerdoodles), and never ceases to get rave reviews when I serve it at brunch or gift a loaf to a neighbor.
- Dense (but not rubbery), moist, melt-in-your-mouth texture.
- Bold pumpkin spice flavor that’s studded with decadent dark chocolate chips (like this Paleo Pumpkin Bread).
- Healthy additions, like whole wheat flour and oats, that make you feel a little less guilty about indulging in a second slice.
- Lower fat and sugar content (like these No Bake Pumpkin Energy Balls). Made with coconut oil, and just 1/2 cup of brown sugar, this recipe has less fat and sugar than many other traditional pumpkin bread recipes (for the ultimate healthy version, check out my classic Healthy Pumpkin Bread).
Clearly, this pumpkin chocolate chip bread is everything the best pumpkin bread can, should, and must be.
5 Star Review
“This was a favorite of ours all last fall and winter. Healthy and delicious! In fact, we much prefer it to the traditional high fat and sugar versions. The oats are a great addition. ”— Lindsay —
How to Make Pumpkin Chocolate Chip Bread
This pumpkin bread recipe uses an unapologetic amount of pumpkin (the whole can!), a hefty smattering of dark chocolate chips, and all the right spices that make this recipe smell and taste like fall.
- Pumpkin Puree. The star of the show. Did you know pumpkins are vitamin A powerhouses? They contain more vitamin A than carrots and are also packed with vitamin C, vitamin K, and a whole host of antioxidants.
- Whole Wheat Pastry Flour. I won’t tell if you don’t. This bread is so tender and flavorful, nobody will guess it’s made with 100 percent whole grains.
- Old-Fashioned Rolled Oats. Add incredible texture (like in my Pumpkin Oatmeal Cookies) that you’ll never want any future pumpkin bread to be without.
- Coconut Oil. This recipe requires just 2 tablespoons of coconut oil. Since this pumpkin bread recipe contains SO MUCH PUMPKIN, it’s insanely moist on its own. No excess oil required.
- Eggs. Provides structure and binds the ingredients together.
- Brown Sugar. Sweetens the bread and adds a hint of rich molasses flavor.
- Cinnamon. Pumpkin’s perfect partner. Feel free to adjust the amount of cinnamon to suit your personal preferences.
- Nutmeg + Allspice. Like my Healthy Pumpkin Muffins, these two ingredients round out the spice profile of this heavenly fall recipe.
- Dark Chocolate Chips. Melty dark chocolate chips raise the pumpkin bread satisfaction level from “high” to “transcendent.”
- Combine the dry ingredients in a bowl.
- In a second bowl, mix together the eggs, brown sugar, and coconut oil.
- Add the milk and pumpkin to the egg mixture and stir to combine.
- Gently stir the dry ingredients into the wet ingredients.
For tender, soft pumpkin bread, take care not to overmix the batter.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan. Bake the pumpkin chocolate chip bread in a 350 degree F oven for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. ENJOY!
- To Store. Store leftover pumpkin bread in an airtight container lined with paper towels for up to 4 days at room temperature or 7 days in the refrigerator.
- To Freeze. This pumpkin chocolate chip bread can be frozen, wrapped tightly in plastic, in a ziptop freezer bag, for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature prior to serving.
Recommended Tools to Make this Recipe
- Bread Knife. Key for slicing bread cleanly and evenly.
- Loaf Pan. From simple quickbreads to homemade yeast-raised loaves, no home baker should be without a great loaf pan.
- Mixing Bowls. I reach for this compact set of nesting glass mixing bowls daily.
Frequently Asked Questions
This pumpkin chocolate chip bread is not vegan since it contains milk and eggs. You may adapt this recipe by experimenting with egg substitutes, like flax egg, and non-dairy milk options, like soy milk or almond milk. Alternatively, try this Vegan Pumpkin Bread.
While pumpkin chocolate chip bread will never be as healthy as a handful of kale, this recipe is healthier than most pumpkin bread thanks to whole wheat flour, coconut oil, rolled oats, and a reduced amount of sugar.
While I have not made this recipe as muffins, readers have reported success using this recipe to make pumpkin chocolate chip muffins. As it is written, the recipe should yield 10 to 12 standard-sized muffins baked for 18-22 minutes in a 350 degree F oven. You may also try adding chocolate chips to this Healthy Pumpkin Muffins recipe.
Pumpkin Chocolate Chip Bread
- 1 1/3 cups whole wheat pastry flour or white whole wheat flour
- 1 cup old fashioned rolled oats, plus additional 1-2 tablespoons for sprinkling on top
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground all spice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup lightly packed brown sugar
- 2 tablespoons melted and cooled coconut oil or light olive oil or canola oil
- 1/3 cup non-fat milk or unsweetened almond milk or soymilk (plus 1 1/2 tablespoons)
- 1 1/4 cups unsweetened pumpkin puree NOT pumpkin pie mix
- 2/3 cup dark chocolate chips plus additional for sprinkling on top
- Place rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9×5-inch baking pan with cooking spray and set aside.
- In a medium bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, cinnamon, all spice, nutmeg, and salt. Set aside.
- In a large, separate bowl, beat together the eggs, brown sugar, and oil on medium speed until combined.
- Add the milk and pumpkin and beat again until evenly combined.
- Add the dry ingredients, then gently stir them in by hand, just until combined. Do not over mix.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan. Smooth the top, then sprinkle with oats and chocolate chips. Bake the loaf for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a cooling rack, then let the bread cool in the pan for 10 minutes. Gently turn the loaf out onto the rack to cool completely.
- TO STORE: Keep leftover pumpkin bread in an airtight container lined with paper towels for up to 4 days at room temperature or 7 days in the refrigerator.
- TO FREEZE: Pumpkin chocolate chip bread may be frozen, wrapped tightly in plastic, in a ziptop freezer bag, for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature prior to serving.
- You will have a small amount of pumpkin leftover. Try it mixed into oatmeal with a bit of maple syrup, cinnamon, and pecans or walnuts for a lovely fall breakfast.
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