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–+ servings
Slices of chocolate chip pumpkin bread laying on top of each other. Sitting on a wooden board with the bread in the background.

Pumpkin Chocolate Chip Bread

Olivia Daly
A tender whole wheat pumpkin chocolate chip bread that's packed with warm Fall spices. A perfect breakfast or snack on the go!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Breakfast, Dessert, Snack
Servings 10

Ingredients
  

  • 2 1/4 cups (270g) whole wheat flour
  • 1/4 tsp salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg (fresh of possible)
  • 1/2 tsp ground cloves
  • 1 tsp ground ginger
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups (400g) pumpkin puree
  • 2 large eggs
  • 1/2 cup (90g) brown sugar packed
  • 1/3 cup (60g) canola oil
  • 1/2 cup (110g) unsweetened oat milk (or milk of choice)
  • 1 tsp vanilla extract
  • 1/3 cup (55g) semi sweet chocolate chips

Instructions
 

  • Preheat the oven to 350℉. Spray or line a 9x5 loaf pan.
  • In a medium mixing bowl, combine the flour, salt, cinnamon, nutmeg, cloves, ginger, baking powder and baking soda. Set aside.
  • In a large mixing bowl, add the pumpkin, eggs and brown sugar. Whisk until well combined.
  • Add in the canola oil, milk and vanilla extract. Whisk until combined.
  • Pour the flour mixture into the wet mixture and using a spatula, fold gently until almost combined. Add in the chocolate chips and fold until just combined.
  • Pour the batter into the cake pan and top with addidional chocolate chips if desired. Bake for 45-55 minutes or until a toothpick comes out clean.
  • Allow to cool in the loaf pan for 10 minutes before removing to a wire rack to fully cool. Store in an airtight container for up to 3 days or in the freezer for up to 3 months and enjoy!
Keyword Pumpkin chocolate chip bread, pumpkin spice bread, whole grain pumpkin bread
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