Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread packs all the Fall flavors in a moist loaf rich of delicious chocolate chips. Made in a bowl without the need for mixer, this pumpkin dessert recipe is not only simple, but also healthy!

Every year, as August approaches its end and September kicks in, a sort of melancholy takes over me. I feel nostalgic about early sunrises, sunny days and Summer nights at the beach. But soon before my nostalgia can turn into sadness, the thought of Fall comes and rescues me. Autumn, the season of falling leaves and…Pumpkin! I love Pumpkin Season with all my heart and soul, because let’s face it, pumpkin is pure deliciousness!

Why you will love this pumpkin bread

Whether in soups, curries or pies, pumpkin tastes delicious in all shapes and forms. But still, nothing will ever beat a tender slice of pumpkin chocolate chip bread like this one. This orange loaf is a burst of flavors with a smooth chocolate chip surprise at every bite. You will never guess it is also health-ish and so easy to make. Believe me, everyone will love it!

• This pumpkin loaf is most and tender like no others.
• Pumpkin bread brings together all the warm flavors of Fall into a single dessert.
• Each slice is full of delicious chocolate chips, inside and on top.
• This is a one-bowl pumpkin bread recipe without mixer, so quick and simple.
• My recipe is a healthier version of pumpkin chocolate chip bread, the perfect guilt-free Fall treat.
• Pumpkin bread freezes well.

The main ingredients and their substitutes

In the next lines you will find a description of the main recipe ingredients, alongside some tips and all replacement options.

Pumpkin puree

The first – and probably most important – ingredient is pumpkin puree. For the best homemade pumpkin bread I recommend canned pumpkin puree, without additional sugars or additives. This should not be confused with canned pumpkin pie filling, which is a more processed product that usually contains sweeteners and spices.

You can decide to purchase 100% pumpkin puree from the store or make your own at home. It’s very simple, just blend cooked pumpkin until it gets smooth and creamy. Should any water form on the top, be sure to remove it completely before preparing the batter.

Eggs

In this recipe, eggs serve two important purposes. First, they help bind the batter so that the bread does not fall apart after baking. Second and equally important, they give the dessert a rich flavor and moister texture. It is for these reasons that you should pay close attention to choosing the right eggs. My recommendation is to use two large fresh eggs, from free-range chickens if possible. These are the ones that pack the most nutrients and taste. 

Considering their importance, substituting eggs can be quite tricky. The only possible replacements are probably flaxseed eggs or pre-made vegan egg replacements. Those will also work as binder, but unfortunately they won’t give your dessert the same taste.

Oil

Trying to whip up a healthy pumpkin chocolate chip bread, my initial thought was to use no oil. This idea turned out to be a huge fail: my bread was pretty dry and tasteless. So I made a second test, this time with oil, but slightly less than in the original recipe. This time the result was an incredibly moist loaf, rich and tender as the traditional but without excessive amounts of fat.

I recommend opting for a vegetable oil with neutral flavor, such as canola oil. If you like their aroma, olive oil or coconut oil can also be possible options – I actually used coconut oil, I love it. But keep in mind that their taste won’t go unnoticed.

Although you may also replace with melted butter, I strongly encourage sticking to vegetable oil. A pumpkin bread prepared with butter won’t be as moist and tender. 

Flour

This recipe is pretty versatile in the sense that it gives you the freedom to choose the flour you prefer. I like white whole wheat flour because it’s very similar to all purpose flour but less processed and more nutritious. Other great options are all purpose flour, wholewheat pastry flour and spelt flour. You may also use oat flour, but the loaf won’t come out as fluffy.

Granulated sugar

Similar to flour, you can decide to sweeten this pumpkin chocolate chip loaf with your preferred granular sweetener. For a healthier bread I chose coconut sugar, it is unrefined and high in nutrients. But I also know this may be a quite unusual ingredient. So, my other two recommendations are brown sugar and cane sugar. Also common white sugar works, if that’s all you have at home.

Pumpkin spice mix

Selecting the right spices is probably the most important part of making a delicious pumpkin treat that tastes like Fall. For this recipe you will need a blend of cinnamon, nutmeg, ginger and cloves – the same that you find in store-bought pumpkin spice mixes (more on this later!). In addition, I also added a teaspoon vanilla extract. It pairs very well with the other spices and enhances the pumpkin flavors even further.

Chocolate chips

This is not the average pumpkin bread recipe, this is a Pumpkin Chocolate Chip Bread recipe. Healthy and so delicious that you won’t be able to resist it. Besides its spicy taste and moist texture, what makes it so irresistible is the addition of chocolate chips.

For the best result I select high quality chocolate chips. I prefer extra dark chocolate chips, but feel free to use semi-sweet chocolate chips or sugar-free options.

What’s in pumpkin spice mix?

Pumpkin spice mix is key in making a warmly spiced bread that tastes like Fall. Although most recipes list it as a stand-alone ingredient, in reality it is nothing but a blend of spices. Cinnamon, nutmeg, ginger, and sometimes cloves. That’s all you need to make pumpkin spice mix at home, without having to purchase it from the store. Combine all the spices and whisk. Congratulations, you just made your own pumpkin spice mix at home!

How to make pumpkin chocolate chip bread

Step 1: Combine the wet ingredients. In a large mixing bowl, beat pumpkin puree with eggs, oil and vanilla extract. Once combined, whisk in the pumpkin spice mix (cinnamon, nutmeg, ground ginger, ground cloves) and the brown sugar. Mix until smooth.

Step 2: Add the dry ingredients. Using a rubber spatula or fork, stir in the flour, baking soda and salt. Mix wet and dry ingredients together until you get a smooth pumpkin mixture. Fold in the chocolate chips.

Step 3: Bake. Pour the batter into your prepared loaf pan. Bake in hot oven for 35 to 45 minutes, or until a toothpick inserted into the center of your pumpkin chocolate chip bread comes out clean. Let cool over a baking rack or dish before slicing.

Homemade pumpkin bread: Storage information

To store homemade pumpkin bread, first of all allow it to cool completely. Once it has cooled, you can seal it in a food container or wrap it tightly in plastic wrap or aluminum foil. This prevents air exposure and keeps your bread moist. This easy chocolate chip pumpkin loaf can be stored either at room temperature or in the fridge.

• At room temperature, the loaf will stay fresh for about 2 to 3 days.
• Refrigerated, it will last for up to 5 days

How to freeze pumpkin bread?

Another reason to love this dessert is that it freezes very well. After baking and allowing it to cool, all you should do is placing your spicy loaf in zipper bags and freeze. Frozen, it will last for about 3 months. And when you are ready to serve, thaw the bread in the refrigerator overnight or at room temperature for a few hours (still wrapped) and reheat in the oven or microwave.

Recipe tips

• Remove excess water from the pumpkin puree. The first secret is to use a pumpkin purée that is slightly thick but still creamy. You should avoid both extra thick and “liquid” (=watery) mashes; the first will give you a dry loaf and the second an overly moist pumpkin bread that doesn’t cook inside.
• Never overmix the batter. Overmixing will give your bread a dry and though texture as too much air is incorporated into the batter. Just stir until everything is combined without lumps. 
• Do not overbake. Another essential tip for a moist and tender loaf is to bake your chocolate chip bread just until it’s done, no more. You know it’s ready when a toothpick inserted in the center comes out clean. Baking for too long will dry the pumpkin bread and make it hard.
• Eat it the next day. Pumpkin bread with chocolate chips tastes better after it is has been in the refrigerator overnight. Well, at least for me…Just like banana bread!

FAQ – Frequently asked questions

More healthy dessert bread

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• Chocolate zucchini bread
• Strawberry banana bread
• Keto banana bread