Pumpkin Chocolate Chip Bread
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Pumpkin Chocolate Chip Bread
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An easy pumpkin chocolate chip bread recipe made with whole wheat flour, oats, and coconut oil that you'll bake on repeat throughout fall.
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Ingredients
- 1 ⅓ cups whole wheat pastry flour or white whole wheat flour
- 1 cup rolled oats plus additional 1-2 tablespoons for sprinkling on top, old fashioned
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 2 egg large
- ½ cup brown sugar lightly packed
- 2 tablespoons coconut oil or light olive oil or canola oil, melted and cooled
- ⅓ cup milk or unsweetened almond milk or soymilk (plus 1 1/2 tablespoons, non-fat
- 1 ¼ cups pumpkin NOT pumpkin pie mix, puree
- ⅔ 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 9x5-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 Information
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Serving
1slice
Calories
243kcal
(12%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
33mg
(11%)
Potassium
308mg
(7%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
4834IU
(97%)
Vitamin C
1mg
(1%)
Calcium
98mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10slices (1 loaf)
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 243kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Potassium | 308mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 4834IU | 97% |
| Vitamin C | 1mg | 1% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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