Pumpkin Chocolate Chip Bread
User Reviews
5
Pumpkin Chocolate Chip Bread
Description
Get the Recipe: Pumpkin Chocolate Chip Bread blends pumpkin purée and aromatic spices such as cinnamon and pumpkin pie spice into a moist quick bread batter. The inclusion of chocolate chips adds melty pockets of sweetness throughout the golden-baked loaf.
The recipe involves mixing pumpkin purée with eggs and melted coconut oil, offering moisture and richness. Flour, baking soda, and baking powder provide lift, while brown or coconut sugar sweetens without overpowering the pumpkin flavor. The texture is soft and tender with a lightly spiced aroma.
Pumpkin Chocolate Chip Bread is best served sliced for breakfast or as a snack alongside tea or coffee. Letting it fully cool before slicing helps maintain its structure and prevents crumbling.
Notes include using pumpkin purée rather than pie filling and variations in flour types and sugars. Avoid overbaking by checking doneness with a toothpick; the bread stores covered at room temperature for a few days, refrigerates up to five days, and freezes well for longer storage.
Ingredients
- 1 cup pumpkin puree
- 3 egg
- ⅓ cup coconut oil melted
- 1 tsp vanilla extract
- 1 ½ cups flour all purpose or gluten free
- ½ tsp baking powder
- 1 tsp baking soda
- 1 cup brown sugar or coconut sugar
- ½ tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ cup chocolate chips or chocolate chunks
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
- In a large mixing bowl, add pumpkin purée, eggs, melted coconut oil and eggs. Stir to combine.
- Add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in chocolate chips.
- Transfer batter to the lined bread pan. Smooth into one even layer. Top with a few more chocolate chips on top.
- Bake for 35 to 40 minutes or until toothpick inserted comes out clean.
- Finally, remove pumpkin bread from oven. Allow bread to fully cool before slicing into.
Notes
- Use pumpkin purée, not pumpkin pie filling, for proper texture and flavor.
- Both all-purpose flour and gluten-free 1-to-1 blends work well in this recipe.
- Brown sugar or coconut sugar can be used interchangeably.
- Omit chocolate chips if preferred; bread remains flavorful.
- Check doneness by toothpick; remove when it comes out mostly clean to avoid overbaking.
- Allow bread to cool completely before slicing to preserve structure.
- Store leftovers covered for up to 3 days at room temperature or refrigerate for 5 days.
- Freeze slices individually for up to 1 month for convenient use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 197mg | 8% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 4856IU | 97% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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