What is better than baking pumpkin chocolate chip bread this fall? It is moist, full of chocolate taste with cozy pumpkin spice aroma. You will love this easy pumpkin and chocolate chip bread!
A slice of healthy pumpkin chocolate chip bread is a delicious and rich snack. It stays moist for a few days after baking. However, I recommend storing it in the fridge in the airtight container, if you plan to serve it for a week breakfasts.
Seriously, is it possible to save the pumpkin bread with chocolate chips for so long? You won’t notice, when it’s gone… So delicious, chocolatey and low in sugar. A slice of bread full of chocolate treat inside and spices.
I used chocolate chips for this quick pumpkin bread recipe. Thin chocolate chips melted, leaving beautiful chocolate dots in bread. Looks and tastes delicious!
Try this pumpkin and chocolate chip loaf recipe!
Topping for pumpkin chocolate chip bread
I topped with some extra chocolate for the look.
Also you can top the bread with roasted pumpkin seeds before it goes in the oven.
If you want to make more festive pumpkin loaf cake, you can top it with chocolate glaze.
Use freshly roasted pumpkin puree for the best taste and flavor. However, canned pumpkin puree works good, too.
I’ve made thick, full of flavor pumpkin puree, which I left in a fridge. It is easy to make, don’t be afraid of some extra work! You just cut the pumpkin in half, scoop out the seeds and roast it, then remove the skin and blend!
That’s all! You can also freeze roasted pumpkin puree to have it on hand for fall recipes, such as pumpkin dip, pumpkin curry soup or mini pumpkin trifle. If you want to use one of canned pumpkin puree brands, be sure it is thick, not runny.
If the batter looks runny, just add more flour, but be sure not to add too much flour, as it won’t be as moist! On the other hand, if the batter is too runny, it the bread will sink too much in the middle after cooling.
Why you need to make this pumpkin chocolate chip oatmeal bread
To make this recipe healthier, I added 2 types of flour – whole wheat and oat flour. It is perfect for those who doesn’t love pumpkin and oats. You will change their mind!
It is a healthier version of you pumpkin bread, try it for breakfast!
If you want to make it dairy-free, it is better to make it with no sugar almond milk.
When to eat this moist pumpkin chocolate chip bread
This moist pumpkin bread will be a great snack for breakfast with a cup of coffee. I personally prefer to pair this spiced pumpkin chocolate chip bread with Greek yogurt on the side. Creamy, chocolaty, spicy flavor ends up with freshly brewed coffee. What a start of the day!
I think this chocolate chip pumpkin bread is a really nice treat for your kids school lunch boxes or for your own lunch time, too!
How to make pumpkin chocolate chip bread
You will see how easy it is to make this pumpkin chocolate chip bread from scratch!
Gather separately wet and dry ingredients for the pumpkin chocolate chip bread.
In a large bowl combine all the wet ingredients, including pumpkin puree, eggs, milk of choice and oil.
In another large bowl combine the flour, spices, baking soda and baking powder. Make a well in the center.
Pour wet ingredients into fry ingredients.
Mix together and add sugar. Mix again.
Sit chocolate chips in the end.
Prepare a baking pan, layered with parchment paper. Add the batter to the pan.
Sprinkle chocolate chips on top of the batter.
Bake an hour in the oven, preheated to 350 F / 180 C.
Can you freeze pumpkin chocolate chip bread
Let the bread cool completely, before wrapping in a plastic wrap and foil. Store in the freezer up to 3 months.
Thaw overnight in the fridge or reheat in the oven without wrapping.
Other loaf bread recipes:
- Banana carrot bread
- Healthy peanut butter banana bread
- Effortless cranberry orange bread
- Apple cinnamon bread
Try this recipe for pumpkin chocolate chip bread this fall, and share with us your thought on one of our social networks!
Pumpkin Chocolate Chip Bread
- 25 cm / 10 inch bread pan
- parchment paper
- 2 bowls
- wooden skewer
- spatulas and spoons
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 eggs
- 3/7 cups chocolate chips + extra ¼ cup for topping
- 1 ½ cups thick pumpkin puree
- 1 tbsp sugar
- 1/4 tsp cinnamon
- 1/4 tsp ground coriander
- 1/2 tsp cardamom
- 1/4 tsp salt
- 1 cup whole wheat flour
- 1/2 cup oatmeal or oat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Preheat oven to 350 F / 180 C.
- Combine all dry ingredients. Make a well in the center.1/4 tsp cinnamon, 1/4 tsp ground coriander, 1/2 tsp cardamom, 1/4 tsp salt, 1 cup whole wheat flour, 1/2 cup oatmeal, 1/2 tsp baking powder, 1/2 tsp baking soda
- Combine all wet ingredients.1/2 cup vegetable oil, 1/4 cup milk, 2 eggs, 1 ½ cups thick pumpkin puree
- Gently pour wet ingredients in the center. Stir until smooth.
- Stir in sugar.1 tbsp sugar
- Stir in chocolate chips.3/7 cups chocolate chips
- Line bread pan with parchment paper. Pour in batter, smooth the top with spatula.
- Sprinkle additional chocolate chips on top.3/7 cups chocolate chips
- Bake 60 minutes until inserted wooden skewer comes out clean.