The Only Pumpkin Chocolate Chip Recipe You Need

by Michelle on September 17, 2017

It really feels like fall in our house once I make my first batch of pumpkin chocolate chip bread. I’ve been making this bread for nearly a decade, and have even written about it on this blog. The original recipe came from a relative of a student my best friend had in her class several years ago. Every time I make it, whoever’s eating it always comments on how good it is—and often asks for the recipe. Last week, I made my first batch for the school bake sale and, not surprisingly, I got a text from one of the moms on the PTO. “Your pumpkin bread is insanely good!” she wrote. I thanked her and promised to send her the recipe.

But when I looked it up to forward to her, I realized how many changes I’ve made over the years to reflect my way of eating. Coconut or sunflower oil instead of vegetable…white whole wheat flour instead of all-purpose…a cup of sugar versus a cup and a half…which made me think that I should just update it on here rather than sending it to people with notes. So herewith readers, is the only pumpkin chocolate chip bread recipe you’ll ever need. Spicy and sweet, it’s the perfect fall treat. You can make it in mini loaf pans (great for gift giving and little hands) or full-size, and it freezes well, so you’ll always have some on hand. Unless, of course you gobble it down immediately. Which has been known to happen.


Pumpkin Chocolate Chip Bread

1 and 2/3 cups white whole wheat flour

1 teaspoon pumpkin pie spice

1/4 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1 1/4 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

3/4 teaspoon salt

1  cup sugar

1/2 cup coconut or sunflower oil. (If you use coconut, there’s no need to melt it if it’s already on the soft side. If it’s hard to scoop out of the jar, give it 20 seconds or so in the microwave)

2 eggs

1 cup canned plain pumpkin

1 cup dark chocolate chips (I like Ghirardelli 60 percent cacao)

Preheat oven to 350 degrees. Spray a full-size loaf pan or four minis with cooking spray. Mix first nine ingredients together and blend well with a spoon.

In a separate bowl, beat sugar, oil and eggs until well blended. Stir in pumpkin and 1/3 cup water. Add dry mixture until well blended. Add in chocolate chips. Bake for 70 minutes if using a full-size loaf pan, 35 minutes for minis. Let cool on a baking rack. Serve warm or at room temperature.

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