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.
Here’s why:
- 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
โThis 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. โ
— 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.
The Ingredients
- 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 youโll 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, itโs 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 โhighโ to โtranscendent.โ
The Directions
- 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.
Tip!
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!
Storage Tips
- 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.
What to Serve with Chocolate Chip Pumpkin Bread
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.
My Favorite Bread Knife
This 8-inch bread knife is made from one piece of high quality carbon for lighter weight and zero rust. Plus its precision sharpening will last for a long while.
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
Ingredients
- 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
Instructions
- 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.
Notes
- 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 smallย 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.
Nutrition
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RegisterRelated Recipes
Here are more of my favorite pumpkin recipes to get you into the fall spirit.
Muffins
Pumpkin Gingerbread Muffins
Breakfast & Brunch
Pumpkin Maple Coffee Cake
Cookies
I am just done baking this superb loaf ! It is scrumptious moist so good . I added sliced almonds and instead of the chocolate chips I used raisins with clove and powder ginger . I like a lot of spices I also baked my fall sugar pumpkin . This is the best . Thanksย
Brigitte, I am so so sooo happy to hear this! Thanks for taking time to leave this wonderful review!
Perfection, at last. Moist and perfectly sweetened. Thanks so much!
YAY Rachel! Thanks so much for taking the time to leave this wonderful reviewโI’m glad you enjoyed it.
I just made this bread and it is wonderful! I didn’t have whole wheat pastry flour or white whole wheat flour on hand, so I had to improvise. I used equal parts of whole wheat flour and all-purpose flour, which, I’m sure, altered the texture of the bread. It was a tiny bit chewy, but that certainly wasn’t a deal-breaker. This bread is so moist and full of flavor, with just the right amount of sweetness. Even my husband, who has a serious sweet tooth, liked it. I want to try this again using whole wheat pastry flour. Glad I found this just in time for the holidays!
Nena, I’m so glad to hear you enjoyed the bread. Thanks for taking the time to share this review and your experiments too!
This recipe sounds amazing and I canโt wait to make it – almost exactly what I was looking for. My child has an egg allergy and Iโm wondering your thoughts on leaving the egg out of this bread. Would it bake okay without the egg since there is so much pumpkin? Or should I add another binder like applesauce or banana? Appreciate the help! I canโt wait to make this for my family.ย
Iโm actually searching for such a recipe because my husband brought home a delicious chocolate chip pumpkin bread from work and we couldnโt share with my son due to his allergy. :)
Hi Laura, I’d recommend trying a flax egg replacement for this. Leaving the eggs out entirely would cause problems with moisture, rising, and texture. I haven’t tried the flax egg myself, so it’d be an experiment, but I hope it turns out well if you give it a try!
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. ย Glad fall is back, making this again now!
Thank you for taking the time to share this kind review, Lindsay! I’m so happy to hear that you’ve enjoyed this recipe!
I doubled this to share with family — everyone’s loved it so far. Easy, healthy, and delicious – thank you!
I’m so happy this recipe was a hit, Erin! Thank you for taking the time to share this kind review!
Love this recipe! I appreciate that it doesnt have a lot of oil in it. Other recipes I’ve found call for a CUP of oil. Love this alternative. Very moist and flavorful. Thank you!
I’m so happy to hear that this was a hit, Andrea! Thank you for taking the time to share this kind review!
This turned out beautiful and very tasty! It was more โcrumblyโ then most loafs though. When you cut into it, you lose half your piece. However, still healthy and good if you donโt mind having a slice that doesnโt look or hold together perfectly.ย
I used sliced almonds, brown sugar, and chocolate chips on the top instead of the oats. The added crunch was really nice.
I’m so happy to hear that this was a hit, Kristen! Thank you for taking the time to share this kind review!
Made as written. Loved it. The addition of the oatmeal gave it a more toothsome feel that I like. Will up the spices next time.ย
I’m so happy that you enjoyed it, Julie! Thank you for sharing this kind review!
So good! Used Lankanto golden sugar and lilys stevia chocolate chips to lighten the sugar a bit but so wholesome and just the perfect amount of moisture!
I’m so happy that you enjoyed the recipe, Sarah! Thank you for sharing this kind review!
Looks amazing but any way to avoid wheat flour with an alternative?
Hi Michelle! Since regular flour reacts very differently in baking than alternative flours, I can’t recommend a swap. However, you may enjoy my Almond Flour Pumpkin Muffins instead.
How would you suggest making it gluten free?
You can swap a 1:1 GF “all purpose” flour for the flour in this recipe. Hope you enjoy it!
I made two versions of this loaf. one was GF, the other was pretty close to the recipe instructions, I just halved the amount of sugar.
For the GF version I used Bob’s Red Mill All Purpose GF mix. I also used half the amount of pumpkin (I ran out of the stuff) and replaced the other half with apple sauce. I also halved the sugar amount. I baked the GF loaf for about 60 minutes, and the other loaf for 55 minutes.
both loaves came out delicious. The GF version was sooo moist! but it was cooked and did not fall apart when sliced. I think the only change I will do is to lessen the amount of chocolate chips to half a cup. I am not used to sugar as much as most people. Thanks for the recipe! finally I found a recipe that can work as GF or not and I have not need to make two completely different batches. My children can have gluten but I cannot tolerate it. Great recipe!!
I’m so happy that you enjoyed it, Carmen! Thank you for sharing this kind review!
Will this work with regular whole wheat flour? The one I havenโt doesnโt specify pastry. Thanks!
Hi Joyce! Your bread will be more dense and have a more pronounced wheat flavor, but it will still be delicious! You could also try doing part whole wheat and part all-purpose flour. I hope that helps!
Can I use all purpose flour instead of whole wheat? Iโve previously made your paleo recipe, and just want to try this w the oatmeal.
Hi Pamela! That swap should work fine. I hope you enjoy the recipe!
LOOKS DELICIOUS I canโt wait to make this! Was wondering if I could make this vegan w flax eggs & almond milk, or if you think itโd be better to just make your Vegan Pumpkin Bread & add chocolate chips?
Hi Kennedy! I’ve only tested this recipe as written so you probably are better off in making the vegan pumpkin bread version. And adding chocolate chips to it would be amazing! Hope you enjoy it!
First time using whole wheat pastry flour ! Wonderful recipe. Extremely, dare I use the word – โmoistโ. I put last piece in fridge. Loved it cold Too! Great healthier recipe! Oatmeal was a great component!
Hi Deborah! So glad you enjoyed the bread! Thank you for this kind review!