Healthy Pumpkin Chocolate Chip Bread
I’m feeling rather sheepish about this Pumpkin Chocolate Chip Bread.
You see, I’ve been baking and perfecting this particular recipe for Pumpkin Chocolate Chip Bread for almost seven years, but in more than three years of blogging, I’ve never shared it.
This Pumpkin Chocolate Chip Bread is positively wonderful, the best pumpkin bread I’ve ever baked or eaten, and a recipe I became known for during the years I worked at Target’s corporate headquarters. Yet, for a variety of invented reasons, I procrastinated publishing it.
My first invented reason was I thought it would bore you. Do you really need another recipe for something so basic as pumpkin chocolate chip bread, when so many recipes already exist?
Of course, all of my co-workers who raved that this was the best pumpkin chocolate chip bread they’d ever eaten (and begged me to bring it for team breakfast in July) had already tried many versions of pumpkin bread too, yet they still insisted I make this one in particular. Clearly, this pumpkin chocolate chip bread recipe has something unique to offer
Then, I told myself that it was too early for pumpkin. My Pinterest feed disagreed. It’s a pumpkin palooza every time I log in. My second excuse fell flat.
Finally, I came to the real reason that I was hesitant to share this pumpkin chocolate chip bread recipe: it had been too long. I’ve been baking this pumpkin chocolate chip bread at least three times per fall since 2008, yet after three years of blogging, I hadn’t posted the recipe. Are you familiar with the sentiment that longer you wait to call an old friend, the more hesitant you become to do so? That is how I felt about this pumpkin chocolate bread.
Well, I’m picking up the phone at last. All my delaying has accomplished is to keep this incredible pumpkin chocolate chip bread recipe from your life, an omission I now recognize as borderline criminal. This pumpkin chocolate chip bread is everything, everything pumpkin bread can and should and must be.
It’s is incredibly moist and tender, uses an unapologetic amount of pumpkin (none of this “half-cup” business found in most recipes—I want my pumpkin chocolate bread to taste like pumpkin and not leave me with an awkward amount leftover in the can), and it smells and tastes like fall. The spices are warm and rich, the oats add an incredible texture that you’ll never want your future pumpkin bread to be without, and the melty dark chocolate chips raise the pumpkin bread satisfaction level from “high” to “transcendent.”
One fact I will divulge to you about this pumpkin chocolate bread that I never mentioned to my co-workers is that it’s healthy. The recipe is 100% whole grain, contains a moderate amount of sugar (especially when compared with standard pumpkin bread recipes), and contains only a scant 2 tablespoons of coconut oil (by comparison, I found some popular pumpkin bread recipes that contained four times as much). Because this healthy pumpkin bread recipe has SO MUCH PUMPKIN, it’s insanely moist on its own, no excess oil required.
I’m sorry I waited so long to share this wonderful recipe for healthy pumpkin chocolate chip bread with you. Let’s both devour a few extra slices to make up for lost time. It’s one of my favorite things to bake in the fall, and I hope that you love it as much as I (and my former co-workers) all do. Have a slice or three, call an old pal, and forgive me?
Healthy 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 — light olive oil, or canola oil
- 1/3 cup non-fat milk — , unsweetened almond milk, or unsweetened soymilk (plus 1 1/2 tablespoons)
- 1 1/4 cups unsweetened pumpkin puree — (NOT pumpkin pie mix)
- 2/3 cup dark chocolate chips — (I love Ghirardelli, plus additional for sprinkling on top)
Instructions
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Place rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9x5-inch baking pan with cooking spray and set aside.
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In a medium bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, cinnamon, all spice, nutmeg, and salt. Set aside.
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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.
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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.
Recipe Notes
- 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. It can be frozen, wrapped tightly and placed in a ziptop 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.
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
I feel the same way about producing recipes that are in abundance on the web already. But I say it’s always worth it! Especially when it is something you know that has brought joy to so many others! This bread looks fantastic and I am always up for trying another version of a recipe! Pinning for later when this weather starts to cool off just a bit more! ;-)
I couldn’t agree more Ashley. Thank you so much for pinning the recipe too!
As always, you nailed it, Erin! I have so many of your recipes that I need to make! My boyfriend has Celiac Disease, and this will be super easy to make gluten free. ‘Pumpkin everything’ season is upon us – yay! :)
I’m so happy to hear that Kori! I hope you both love it :)
Who doesn’t love pumpkin and chocolate together? And it is never too early for pumpkin! Make this today — looks awesome!
I will gladly devour some slices to make up for lost time ;)
I will definitely be making this… thank you! Any chance you’ve tried substituting Almond or Almond/Coconut Milk for the Milk? I won’t try it the first time, but might play with that idea…
I can’t wait to make this!!! I don’t care that it’s still 80 degrees out. PS: your photography of this is beautiful
haha I totally forgive you :) This bread looks amazing! I really need to start baking with pumpkin this season … all these recipes I’m seeing are making me crave it!
can I admit something totally terrible? I’ve all but perfected the BEST tomato sauce (with help from my lovely gma, of course) and even though I make it almost every Sunday Oct – Feb, I haven’t shared it on my blog and ugh, I don’t think I’m going to!! Some recipes I just want for myself :) But lucky for me you’re not nearly as selfish, so YAY for this amazing azz looking pumpkin bread, I can see the tenderness through the screen! x
This looks fabulous! Your photos are lovely- pinning!
Oh this does look really good!!
I love “secretly healthy” recipes, the ones people LOVE but won’t believe you when you tell them it’s actually good for them haha. I didn’t know you used to work for Target, how fun! Well, maybe it wasn’t but love their stores (at least the Australian ones!). Your coworkers were lucky to have you then and now we can all enjoy this bread!
We are on the same pumpkin/breakfast wavelength and I LIKE IT. Trade you some muffins for a few slices of this lovely loaf! :)
I love this Erin! Your post and the bread. I am especially excited for the unapologetic pumpkin. I hate recipes that have less than 1/2 a cup worth of the main ingredient in the title! Your writing brought a big smile to face. I found it so relatable.
Do you have the nutritional information for this bread? This bread looks SO delicious! :)
Thank you!!
Hi Allyson! I don’t calc nutritional info for any of my recipes (you can read why on my FAQ: http://www.wellplated.com/faqs/), but you can plug the recipe into myfitnesspal.com if you’d like to find out.
If it’s pumpkin bread perfection, then yes, we must have the recipe. Sometimes, things are just worth waiting for. Love this moist loaf o’ bread. Pinned.
Yes, this looks amazing! So glad you decided to post it after all that time! I’ve never had chocolate in my pumpkin bread before but I’m sure it’s amazing! I love that there is very little sugar and oil in this! Can’t wait to try!
I think you will absolutely love the combination of chocolate and pumpkin Heather! It’s one of my favorites in the fall.
Nothing beats a fantastic pumpkin bread!! :) So glad you decided to FINALLY share it!
Can’t wait to try this!
This looks amazing, can’t wait to try it! You always have the best recipes!! Thanks for posting!
Lisa, that is so kind of you to say! I hope you absolutely love it :-)
I just made this today and it is delicious! I made it exactly as written, minus sprinkling extra oats on top. It is very yummy and moist and I love the dark chocolate chips in it! I might add an extra two tablespoons of brown sugar to it next time because I prefer slightly sweeter pumpkin breads, but man, this stuff really is great as is! I loved the oats and whole wheat pastry flour because it really helped fill me up. But I especially LOVED that it used 1 1/4 cups pumpkin! So many times I find recipes that call for 1/2 cup or maybe 3/4 cup, but I feel like I want more nutrition in my bread from the pumpkin! So, nice job incorporating so much pumpkin into this recipe, that’s awesome. This blog is turning into one of my faves! I first discovered your blog about 3 weeks ago and I’ve already made 4 recipes from it! THANKS!
Sharice!! I am so happy that you loved this bread and the other recipes you’ve found. Thank you so much for sharing this kind review. Also, the more pumpkin, there merrier, right? :)
Hi Erin! I made this bread this afternoon and it was delicious! If I were to make it again without chocolate chips (I know – gasp! It would be for my toddler), would I need to alter the recipe at all by adding more oats / flour? Thanks :)
Becky, I am so excited to hear that you liked this bread! If you’d like to make it without the chocolate chips, you can simply omit them. No need to alter the recipe. Another idea if you are looking for something less sweet is to swap pecans or walnuts. I like the bread this way too. Thanks so much for leaving your review!
Well done Erin! After all those raving reviews from your colleagues, the message is clear – this pumpkin bread is special and definitely worth sharing with your loyal readers. Your photos are just perfect!
Love the addition of oats! Have you ever made this recipe as muffins?
Emily, I’m so sorry I’m just now responding to this! Somehow I didn’t see your question until today. No, I’ve never tried it, but I think if you use muffin liners coated with cooking spray, you could definitely bake these as muffins. I’m not sure on the bake time, so I’d start with 16-18 minutes, then check every few minutes to see if a toothpick inserted in the center comes out clean (you may need up to 22-25 minutes total, but I just can’t say for certain since I’ve never tried them this way).
Hey Erin!
This recipe looks delicious! Pumpkin + chocolate is one of my all time favorite combinations! Do you know how many servings this loaf makes? I can’t wait to try it!
I’m so glad you like the look of this recipe Alison! Pumpkin and chocolate is a favorite of mine too. I don’t calc nutritional info for any of my recipes (you can read why here: http://www.wellplated.com/faqs), but you should be able to do so for free at myfitesspal.com.
Also, did you use whole wheat pastry flour or white whole wheat in the picture above? What is the difference between them?
Hi Alison! I used white whole wheat. The difference is the protein content of the flour, but for a quick bread recipe like this, either one will give you great results.
Hey Erin! I’m buying the ingredients to make this recipe this weekend and was wondering if I can substitute pumpkin pie spice for the cinnamon, nutmeg, and all spice. If so, what is the conversion? Thanks so much! :)
Hi Alison! I am sure that would be a fine substitution, though since I don’t usually use pumpkin pie spice, I couldn’t tell you the exact conversion. I think that if you add up the total amount of spices in the recipe, and swap the same amount of pumpkin pie spice, you should be good to go. The flavor will be a little different since I’m not sure of the ratio of spices in the pumpkin pie spice blend that you have, but I’m sure it will taste lovely ?
I just made this recipe and it came out SO well! It is my favorite dessert recipe to date and my hubby and I gave it a 10/10! The only changes I made were using 1/4 tsp pumpkin pie spice in place of the all spice and I used 2% milk since that’s what we had on hand. I used the 60% cacao dark chocolate Ghirardelli chips and it was like pumpkin chocolate heaven in my mouth! Thanks so much for posting this recipe! :)
Alison, I am SO excited to hear this! Thanks for letting me know, and I bet it was great with the pumpkin spice too!
Do you think there would be an appropriate substitute for the brown sugar (like banana and honey maybe)?
Hi Cindy! While you could certainly experiment with a swap like this, I just can’t say for certain since I’ve never baked the bread this way. I would be careful though, because the bread is already VERY moist, so adding more liquid too it (like honey or mashed bananas) could cause the bread to be mushy. If you decide to try it out, I’d love to hear how it goes!
Hi Cindy, may i know if you did swap brown sugar with banana and honey when u made this recipe in 2015? ? if so, how was it? Im keen to do so too if you worked it out! Thanks:)
Just made this – delicious!! Seriously. And not too sweet! It’s going to be my new go to fall bread.
I am so excited to hear that Michelle! Thanks so much for trying the recipe and letting me know. Enjoy every slice :)
Just made this recipe into muffins! Got 10 nice size muffins, baked for 22 min at 350. Turned out great! NIce and moist, love how much pumpkin is in these! Thanks for the recipe!
Lara, I’m so excited that you enjoyed this recipe! Thank you so much for trying it and for sharing your tips about how to make the bread as muffins too.
What a great recipe. Thanks for sharing. This will be my go to pumpkin bread recipe now!
YAY! I’m so happy to hear that Sarah. Thanks so much for letting me know!
Hi- Can I use quick oats in place of old fashioned? It’s all I have and I’d like to try this soon! Thanks!
Hi Sue! You are fine to substitute, although the bread will come out a bit softer, since rolled oats have more texture vs. quick oats which are more finely ground. I hope you love it!
Great fall loaf. I’ve probably made a half dozen of these now, friends love them! (Confession, I modified and upped the spice.) Also, these are my new go-to muffins. A recipe makes 12 perfect muffins, great for a morning snack!
I’m so happy to hear that you and your friends enjoy this recipe Bridget!! And I’m fully in support of tweaking spices over time to make it suit your preferences perfectly. Thanks for sharing and enjoy every bite!
can u make them into muffins instead of bread???
Hi Lindsay! I haven’t tried this myself, but other readers have. Please see Lara’s comment above for how they turned out for her as muffins, as well as how long she baked them.
I am out of coconut oil. Can I use applesauce or Canola/vegetable oil?
Hi Jaimie! You can swap in the same amount of canola oil.
Erin, I am happy to say that I finally started my holiday baking last night ;-) (yes, I’m aware that it’s February) and this was the first recipe in the queue. My husband and I limited ourselves to two slices each but we can’t wait to have more after work today! Truly delicious, right on the perfect edge of sweet and savory with the chocolate chips pushing it ever so slightly into sweet territory. Thanks for all your meticulous testing and for finally sharing this old friend with all of us!
Marina, I’m thrilled to hear that you and your husband enjoyed this bread so much! It is dangerously addictive, isn’t it? I finally started having slices for dessert b/c three at breakfast just felt like too much, hehe. Thanks for taking time to leave your comment. It is much appreciated by myself and by others!
This bread is too tasty to be healthy, but I’m glad it is. Thanks for sharing the recipe!
Roberta, a lot of readers have loved the recipe as written, but perhaps you just prefer more spice. Next time, you could try adding extra of all of the spices and see if it’s more to your liking. I will say the bread isn’t super sweet, so if you prefer a really sweet pumpkin bread, that could be why too.
All is forgiven! It’s clearly NEVER too late to share a great recipe, obvious as I’ve just stumbled upon this one year after you posted it! This looks amazing and I cannot wait to try it. As the season of indulgences has begun, I’m excited to read that the ingredients and flavour in this loaf comes from hearty and healthy ingredients! Thanks Erin!!!
Thanks so much Liz! Better late than never, right? :) I hope you love the recipe!
It’s truly awesome.
How many servings does it make? Do you have the calorie count of this recipe?
Hi Molly! This recipe yields 1 loaf—the number of servings would depend upon the size of your slices. I’d say this recipe yields about 10, but if you cut them larger or smaller, that will vary. Regarding nutritional info, this is something that I’ve actually started adding to all of my new recipes, effective January 2016 (you’ll see it in the recipe box at the bottom). Unfortunately, it’s pretty time consuming, so I’m unable to go back and add it to past recipes. If you’d like the nutritional info for any of my older recipes (or really any other recipe or food), you can actually calculate it yourself for free at myfitnesspal.com (this is how I calculate the new recipes on my blog). I’m sorry I can’t give you the information for this exact recipe, but I hope that My Fitness Pal will be a helpful resource for you.
If you wanted to make this gluten free could you sub almond or coconut flour instead of the whole wheat pastry flour or white whole wheat flour?
Hi Stephanie! Sadly, no. Those two flours behave very differently than wheat flour. I’d suggest a 1:1 flour substitute baking blend like this one. I’ve never tried it, so it would be an experiment, but you can certainly play around!
Hi Stephanie, may i know if u had tried to sub almond or coconut flour instead of the whole wheat pastry flour or white whole wheat flour? Did it go well? Thanks:)
This turned out to be a delicious bread.
I’m so glad to hear you enjoyed the bread, Christine! Thank you so much for taking the time to let me know how it turned out.
This was so yummy and I was pleasantly surprised how moist it was! I split the batter between 3 small pans and sent one of to my daughter in college in her care package.
YAY Dominique, I’m so glad you enjoyed the recipe! Thanks so much for giving it a try and reporting back!
SO GOOD! Perfect for thanksgiving. Thank you, thank you, thank you
Whoooo hoooo! So happy to hear that Sarah!
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 . Thanks
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 review—I’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 can’t wait to make it – almost exactly what I was looking for. My child has an egg allergy and I’m 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 can’t wait to make this for my family.
I’m actually searching for such a recipe because my husband brought home a delicious chocolate chip pumpkin bread from work and we couldn’t 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!