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.

healthy pumpkin chocolate chip bread with oats sliced on parchment paper

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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.

Perfect Pumpkin Chocolate Chip Bread topped with oats and sliced on parchment paper

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).
Healthy Pumpkin Chocolate Chip Bread cut into thick slices on parchment paper

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.


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.

Substitution Tip!

If you cannot find whole wheat pastry flour, you may swap it for an equal amount of white whole wheat flour or a 50/50 blend of traditional all-purpose flour and regular whole wheat flour.

You may also use entirely whole wheat flour, however, the bread will be denser and have a more pronounced wheat flavor.

Slices of healthy pumpkin chocolate chip bread layers together on crinkled parchment paper
  • 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.

Substitution Tip!

You may use canola oil or mild-flavored light olive oil in place of coconut oil.

  • 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.”

The Directions

Combining dry ingredients together for pumpkin chocolate chip bread in a large mixing bowl
  1. Combine the dry ingredients in a bowl.
Eggs, coconut oil, and brown sugar in a bowl
  1. In a second bowl, mix together the eggs, brown sugar, and coconut oil.
adding milk and pumpkin puree to sugar, eggs and coconut oil
  1. Add the milk and pumpkin to the egg mixture and stir to combine.
Adding dry ingredients to wet ingredients for pumpkin bread
  1. Gently stir the dry ingredients into the wet ingredients.

Tip!

For tender, soft pumpkin bread, take care not to overmix the batter.

folding chocolate chips into the best pumpkin bread batter
  1. Fold in the chocolate chips.
Pumpkin bread batter in a loaf pan and topped with oats and chocolate chips
  1. 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!

Dietary Note

To make this pumpkin chocolate chip bread gluten free, you may swap the whole wheat pastry flour for your favorite 1-to-1 gluten free flour. Also, check your labels to be sure your oats were processed in a gluten free facility.

Alternatively, try these Almond Flour Pumpkin Muffins.

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.

healthy pumpkin chocolate chip bread with oats sliced on parchment paper

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Frequently Asked Questions

Is Pumpkin Chocolate Chip Bread Vegan?

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.

Is Pumpkin Chocolate Chip Bread Healthy?

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.

Can I Make Pumpkin Chocolate Chip Muffins with this Recipe?

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.

healthy pumpkin chocolate chip bread with oats sliced on parchment paper

Pumpkin Chocolate Chip Bread

4.92 from 23 votes
An easy pumpkin chocolate chip bread recipe made with whole wheat flour, oats, and coconut oil that you'll bake on repeat throughout fall.

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

Servings: 10 slices (1 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 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 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.

Nutrition

Serving: 1sliceCalories: 243kcalCarbohydrates: 38gProtein: 6gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgPotassium: 308mgFiber: 4gSugar: 16gVitamin A: 4834IUVitamin C: 1mgCalcium: 98mgIron: 2mg

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Related Recipes

Here are more of my favorite pumpkin recipes to get you into the fall spirit.

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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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74 Comments

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  1. 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!5 stars

    1. 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? :)

  2. 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 :) 5 stars

    1. 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!

    1. 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).

  3. Also, did you use whole wheat pastry flour or white whole wheat in the picture above? What is the difference between them?

    1. 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.

  4. 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! :)

    1. 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 ?

  5. 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! :)5 stars

    1. Alison, I am SO excited to hear this! Thanks for letting me know, and I bet it was great with the pumpkin spice too!

    1. 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!

    1. I am so excited to hear that Michelle! Thanks so much for trying the recipe and letting me know. Enjoy every slice :)

  6. 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!5 stars

    1. 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.

    1. 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!

  7. 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!4 stars

    1. 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!

    1. 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.

  8. 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!5 stars

    1. 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!

  9. 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?

    1. 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!

    1. 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.

  10. 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.5 stars

    1. YAY Dominique, I’m so glad you enjoyed the recipe! Thanks so much for giving it a try and reporting back!

  11. 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 5 stars

  12. 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!5 stars

    1. Nena, I’m so glad to hear you enjoyed the bread. Thanks for taking the time to share this review and your experiments too!

  13. 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. :)

    1. 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!

  14. 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.  Glad fall is back, making this again now!5 stars

    1. Thank you for taking the time to share this kind review, Lindsay! I’m so happy to hear that you’ve enjoyed this recipe!

  15. 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

  16. 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

    1. I’m so happy to hear that this was a hit, Kristen! Thank you for taking the time to share this kind review!

  17. 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. 5 stars

  18. 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

    1. 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.

  19. 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

    1. 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!

  20. Can I use all purpose flour instead of whole wheat? I’ve previously made your paleo recipe, and just want to try this w the oatmeal.

  21. LOOKS DELICIOUS I can’t wait to make this! Was wondering if I could make this vegan w flax eggs & almond milk, or if you think it’d be better to just make your Vegan Pumpkin Bread & add chocolate chips?5 stars

    1. 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!

  22. First time using whole wheat pastry flour ! Wonderful recipe. Extremely, dare I use the word – ‘moist’. I put last piece in fridge. Loved it cold Too! Great healthier recipe! Oatmeal was a great component!5 stars