Easy Chocolate Chip Pumpkin Bread

Reasons To Make Pumpkin Chocolate Chip Bread This Fall

• It’s quick and easy to make. They don’t call it quick bread for nothing! This chocolate chip pumpkin bread comes together just as easily as my chocolate chip banana bread. All you need is 5 minutes to make the quick batter, and the rest is left to the oven.
• Wholesome ingredients. I love baking treats that taste delicious AND keep things light. This pumpkin bread recipe uses hearty whole wheat flour, real pumpkin, maple syrup, and dark chocolate chips.
• Coconut oil instead of butter. I make this sweet loaf with coconut oil instead of butter, to keep it moist for days. Just about any oil works, and it makes the crumb super soft and tender.
• Make two and freeze one! This is one of my favorite ways to enjoy another delicious chocolate chip pumpkin bread later on. It freezes like a dream.

Gather Your Ingredients

This recipe uses wholesome ingredients that are easy to get your hands on. And the list isn’t long! I’ve included notes and substitutions here, and you’ll find the printable recipe details in the recipe card after the post.

• Whole Wheat Flour – If needed, you can use all-purpose instead. Use the spoon and level method instead of scooping the flour directly into your measuring cup (spoon from the bag and into the cup, don’t scoop directly from the bag). This prevents overmeasuring.
• Baking Soda – So the pumpkin loaf can rise. I recommend checking the expiration date on the package to make sure your baking soda is fresh.
• Cinnamon and Pumpkin Pie Spice – Choose your favorite brand of pumpkin pie spice from the spice aisle. You could also substitute apple pie spice, extra cinnamon, or nutmeg.
• Pumpkin Puree – Make sure it’s NOT pumpkin pie filling. Pumpkin filling contains thickeners and sweeteners, and won’t work here. Look for 100%
• Maple Syrup – This needs to be pure maple syrup, not artificial pancake syrup. You can also use honey or another sweetener.
• Coconut Oil – In liquid form. Melt the coconut oil in the microwave to get it to the right liquid consistency. If you don’t have coconut oil, use any mild-flavored cooking oil you prefer.
• Vanilla and Eggs – Use pure vanilla extract or an equal amount of vanilla paste. If you can, take the eggs out of the fridge ahead of time so they come to room temperature.
• Dark Chocolate Chips – Make sure your chocolate chips are dairy-free, if necessary.

How to Make Chocolate Chip Pumpkin Bread

To make the batter, simply mix the wet and dry ingredients separately, stir them all together, and fold in the chocolate chips. Here’s amore detailed overview on how to make this easy pumpkin chocolate chip bread:

1. Mix the dry ingredients. Whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
2. Add the wet ingredients. Next, whisk the pumpkin puree, maple syrup, melted coconut oil, vanilla extract, and eggs in a bowl. Pour the wet ingredients into the dry mixture, and stir until just combined.
3. Add the chocolate. Fold the chocolate chunks into the batter.
4. Fill the pan and bake. Transfer the batter to a greased loaf pan, and spread it evenly. Bake at 350ºF for 45-50 minutes. Let the baked pumpkin bread rest for 10 minutes in the pan before turning it out to finish cooling on a wire rack.

Tips for the Best Pumpkin Bread

• Use 100% pumpkin puree. Pumpkin puree is not the same thing as pumpkin pie filling, which contains spices, thickeners, and added sweeteners. Make sure to use 100% pureed pumpkin. You can make it yourself or buy it canned.
• Grease the loaf pan well. Be sure to give your pan a generous coat of cooking spray. Otherwise, you’ll have trouble removing your loaf from the pan. If you’d like, you could also line the pan with parchment paper, leaving an overhang to pull the bread out later.
• Don’t let the bread cool completely in the pan. Leave it to rest outside of the oven for about 10-15 minutes, but remove it before the bread cools fully, or it may become stuck in the pan.
• Avoid overmixing. Stop mixing your batter as soon as the wet and dry ingredients are well combined. Then, gently fold in the chocolate chips. Overmixed batter makes for less fluffy, denser pumpkin bread.
• Cool before slicing. Look, I’m definitely guilty of cutting myself a slice of this bread before it’s really ready. And I won’t blame you for doing the same thing! But in order to ensure clean slices that hold their shape, you’ll want to let this chocolate chip pumpkin bread cool to about room temperature before you cut into it.

Feeling Creative? Try These Variation Ideas

• Add dried fruit like raisins, dried cranberries, dried apricots, etc., in place of or in addition to the chocolate chips. Keep in mind that the bread won’t be quite as moist with this addition.
• Chopped and toasted nuts add a crunchy element. Almonds, walnuts, hazelnuts, and pecans are all great choices.
• Feel free to fold in peanut butter chips along with or instead of the chocolate ones for a fun take on peanut butter pumpkin bread.
• Cover this pumpkin chocolate chip bread with the cream cheese frosting from my pumpkin bundt cake recipe, made with Greek yogurt and maple syrup.

Proper Storage

• Store at room temperature. Don’t store your pumpkin bread until it has cooled completely. Once cooled, place it in an airtight container. It stays fresh on the counter for up to 4 days and lasts in the fridge for up to a week. Reheat individual slices in the microwave if you’d like to enjoy it warm.
• Freeze. You can easily freeze your chocolate chip pumpkin bread if you’d like. Freeze the whole loaf or individual slices in an airtight, freezer-safe container or storage bag. Thaw frozen pumpkin bread in the fridge before enjoying. It will stay good in the freezer for up to 3 months.

More Easy Pumpkin Recipes

• Pumpkin Spice Granola
• Pumpkin Muffins
• Pumpkin Brownies
• No-Bake Pumpkin Cheesecake