I’m feeling rather sheepish about this Healthy Pumpkin Chocolate Chip Bread.

The most moist and flavorful Pumpkin Chocoalte Chip Bread. This healthy pumkin bread is whole wheat and made with coconut oil, but tastes phenomenal!

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.

Chocolate Chip Pumpkin Bread. SO moist and filled with warm spices, lots of pumpkin flavor, and melty dark chocolate. Made with whole wheat flour and coconut oil, it's a healthy pumpkin bread recipe too!

Perfect Pumpkin Chocolate Chip Bread. Incredibly moist and filled with fall spices. Made with whole wheat flour and coconut oil this healthy pumpkin bread recipe is good for you too!

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.

Healthy Pumpkin Chocolate Chip Bread

Why I Love This Healthy Chocolate Pumpkin Bread

Well, I’m picking up the phone at last. All my delaying has accomplished is to keep this incredible pumpkin chocolate bread recipe from your life, an omission I now recognize as borderline criminal. This pumpkin 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.

Like my Healthy Pumpkin Muffins, the spices are warm and rich, the oats add an incredible texture that you’ll never want your future pumpkin bread to be without.

Plus, 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.

PERFECT Pumpkin Chocolate Chip Bread. So moist and tastes just like fall! A healthy pumpkin bread recipe made with whole wheat flour, oats and coconut oil. Feels great and tastes even better!

How to Store and Freeze Pumpkin Bread

  • 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. 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.

More Tasty Pumpkin Breads and Muffins

Pumpkin Chocolate Chip Bread. Incredibly moist with lots of pumpkin flavor and spice!

I’m sorry I waited so long to share this wonderful recipe for healthy pumpkin 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?

The most moist and flavorful Pumpkin Chocoalte Chip Bread. This healthy pumkin bread is whole wheat and made with coconut oil, but tastes phenomenal!

Healthy Pumpkin Chocolate Chip Bread

4.91 from 21 votes
Incredibly moist pumpkin chocolate chip bread that tastes like fall. With lots of warm spices, chocolate, and oats, this is the best healthy pumpkin bread!

Prep: 10 mins
Cook: 50 mins
Total: 1 hr 10 mins

Servings: 1 9x5-inch loaf

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
 

  • 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.
  • 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

  • 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.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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99 Comments

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  1. 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!5 stars

  2. This turned out beautiful and very tasty! It was more ‘crumbly’ then most loafs though. When you cut into it, you lose half your piece. However, still healthy and good if you don’t mind having a slice that doesn’t look or hold together perfectly. 
    I used sliced almonds, brown sugar, and chocolate chips on the top instead of the oats. The added crunch was really nice.4 stars

  3. 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!5 stars

  4. 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!!5 stars

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