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Pumpkin Chocolate Chip Bread
An easy pumpkin chocolate chip bread recipe made with whole wheat flour, oats, and coconut oil that you'll bake on repeat throughout fall.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings:
10
slices (1 loaf)
Calories:
243 kcal
Course:
Snacks
Cuisine:
American
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.
Cup of Yum
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
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: 10 slices (1 loaf)
Amount Per Serving
Calories 243
% 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.