Name: Easy Chocolate Chip Pumpkin Bread
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 2 cups whole wheat flour; 1 teaspoon baking soda; 2 teaspoon pumpkin pie spice; 1/4 teaspoon cinnamon; 1/4 teaspoon salt; 1 cup pumpkin puree; 1/2 cup maple syrup; 1/4 cup coconut oil, melted; 1 teaspoons vanilla; 2 eggs; 1/2 cup dark chocolate chips

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Celebrate the start of fall by whipping up some moist and tender pumpkin bread dotted with decadent chunks of dark chocolate. This Easy Chocolate Chip Pumpkin Bread is autumn in a loaf pan!

A freshly-baked loaf of whole wheat pumpkin bread with dark chocolate chips inside and on top

Table of Contents

Healthy Chocolate Chip Pumpkin Bread
What You’ll Need
How to Make Chocolate Chip Pumpkin Bread
Tips for Success
Variation Ideas
How to Store and Reheat Leftovers
Can I Freeze This?
Get the Recipe

Healthy Chocolate Chip Pumpkin Bread

With just 5 minutes of prep time, this homemade bread is a healthy version of the famous Starbucks pumpkin bread. It has that same soft and moist texture, only the crust is nice and crispy. Plus, this recipe is completely refined sugar free! It’s packed with flavorful pumpkin puree, warm fall spices and rich chocolate chips. Perfection!

This luxurious loaf is made with whole wheat flour, coconut oil and maple syrup. In addition to helping it rise well and keeping it moist long after it’s made, these ingredients make it healthier than the other recipes of its kind.

Whole wheat flour gives you more nutrients, vitamins, antioxidants, minerals and fiber than all-purpose four. Coconut oil is a healthy alternative to butter that keeps the bread dairy-free. Finally, maple syrup is a natural sweetener option that’s far better for you than granulated sugar.

Overall, this pumpkin bread is a serious must-make. My husband likes to put a little butter on it, but I like it as-is alongside a cup of coffee. Either way, your breakfast will taste better than ever!

A stack of three slices of chocolate chip pumpkin bread on a piece of parchment paper

What You’ll Need

This recipe uses wholesome ingredients that are easy to get your hands on. And the list isn’t long!

Whole Wheat Flour: Use the spoon and level method instead of scooping the flour directly into your measuring cup. This prevents you from packing it down and accidentally adding too much.
Baking Soda: To work with the flour and help the bread rise.
Pumpkin Pie Spice: You’ll need 2 teaspoons.
Cinnamon: For added warmth and flavor.
Salt: To keep the bread nice and moist.
Pumpkin Puree: Not pumpkin pie filling.
Maple Syrup: Make sure you’re using pure maple syrup. Artificial alternatives are not healthy, and they don’t have the same authentic flavor.
Coconut Oil: Melted.
Vanilla Extract: To enhance the other flavors.
Eggs: You will need 2.
Dark Chocolate Chips: Make sure your chocolate chips are dairy-free, if necessary.

A loaf of chocolate chip pumpkin bread in a pan on top of a marble counter

How to Make Chocolate Chip Pumpkin Bread

You can throw together this lovely loaf at a moment’s notice, then bake it up and wait for bliss! To make the batter, you just have to combine the wet and dry ingredients separately, mix it all together and fold in the chocolate chips.

Prep for Baking: Preheat the oven to 350°F. Spray a loaf pan with cooking spray and set it aside.
Combine Dry Ingredients: Add the whole wheat flour, baking soda, cinnamon, pumpkin pie spice and salt to a large bowl. Stir everything together and set the mixture aside.
Combine Wet Ingredients: Add the pumpkin puree, maple syrup, melted coconut oil, vanilla extract and eggs to a medium-sized bowl. Whisk it all together until the mixture is smooth.
Combine Mixtures: Pour the wet mixture over the dry ingredients. Use a spatula to stir everything together.
Add Chocolate Chips: Fold the chocolate chips into the batter.
Pour Batter into Pan: Pour the pumpkin bread batter into the prepared loaf pan. Smooth it out to make sure the batter is even.
Bake: Place your pan in the preheated oven and bake the bread for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let Cool: Remove your bread from the oven and let it rest for 10 minutes before devouring!

A picture of the wet and dry ingredients being combined beside a picture of the finished bread

Tips for Success

I’ve compiled some helpful suggestions to help you perfect this pumpkin bread on your first try. Here they are!

Do Not Use Pumpkin Pie Filling: Pumpkin puree is not the same thing as pumpkin pie filling, which contains a bunch of spices and added sweeteners. You just want pureed pumpkin. You can make it yourself or buy it canned.
Remember to Grease the Pan: 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.
Avoid Over-Mixing the Batter: Stop mixing your batter as soon as the wet and dry ingredient mixtures are well combined. Then, gently fold in the chocolate chips. Over-mixed batter makes for a less fluffy end result.
Start the Cooling Process in the Pan: I recommend transferring your loaf to a cooling rack, but only after it has cooled inside the pan for at least 10 minutes. This way, you’ll be able to move it without breaking it.
Cool the Bread 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 it cool to about room temperature.

Three slices of pumpkin bread on a plate beside a bowl of batter with chocolate chips on top

Variation Ideas

There are plenty of things you can change up about this bread to suit your wishes. In fact, I have a few recommendations!

Add Dried Fruit: Whether you replace the chocolate chips or add to them, dried fruit tastes great inside a loaf of pumpkin bread. Raisins, dried cranberries, dried apricots—use whatever you enjoy the most! Keep in mind that the bread won’t be quite as moist with this addition.
Pumpkin Nut Bread: I love adding a crunchy element to this bread in the form of chopped and toasted nuts. Almonds, walnuts, hazelnuts and pecans are all great choices.
Peanut Butter Pumpkin Bread: If you’re one of those people who puts peanut butter in everything, why stop at this homemade pumpkin bread? Feel free to fold in peanut butter chips along with or instead of the chocolate ones.
Frosted Pumpkin Bread: I make a really yummy Pumpkin Bundt Cake with Cream Cheese Frosting, and that frosting tastes just as good on this loaf! And don’t worry, it’s a healthier option made with Greek yogurt and sweetened with maple syrup. Heck yeah!

A loaf of chocolate chip pumpkin bread with three slices removed

How to Store and Reheat Leftovers

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.

Can I Freeze This?

Yes, 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.