Pumpkin Chocolate Chip Bread 

There’s nothing quite like the smell of pumpkin bread baking on a cool fall day. This pumpkin chocolate chip bread is one of my go-to recipes for something that feels cozy and indulgent. 

As a dietitian, I love creating recipes that balance nourishment and flavour, and this loaf does exactly that. It’s made with whole wheat flour for fibre, Greek yogurt for protein and moisture, and just the right amount of maple syrup for sweetness. 

Ingredient Highlights:

Pumpkin purée: Adds moisture, fibre, and vitamin A. Be sure to use pure pumpkin not pumpkin pie filling.

Whole wheat flour: Adds fibre. Use oat flour for a gluten-free option.

Greek yogurt: Boosts protein and keeps the loaf tender.

Maple syrup: A natural sweetener that adds a hint of caramel flavour.

Ingredients:

• 1 ¾ cups whole wheat flour (or oat flour for gluten-free)
  
• 1 teaspoon baking soda
  
• ½ teaspoon salt
  
• 1 teaspoon cinnamon
  
• ½ teaspoon nutmeg
  
• ¼ teaspoon cloves (optional for extra warmth)
  
• 2 large eggs
  
• ⅓ cup maple syrup or honey
  
• ¼ cup avocado oil (or coconut oil)
  
• ¼ cup Greek yogurt
  
• 1 cup pumpkin purée (not pumpkin pie filling)
  
• 1 teaspoon vanilla extract
  
• ½ cup dark chocolate chips (or mini chips for better distribution)
  

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
   
2. In a large bowl, whisk together the flour, baking soda, salt, and spices.
   
3. In another bowl, mix the eggs, maple syrup, oil, yogurt, pumpkin purée, and vanilla until smooth.
   
4. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over mix.
   
5. Fold in the chocolate chips.
   
6. Pour the batter into the prepared pan and smooth the top.
   
7. Bake for 45–55 minutes, or until a toothpick inserted in the centre comes out clean.
   
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely and then slice!
   

Storage:

Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze slices for up to 2 months—just thaw overnight or warm in the microwave before serving.

FAQ: Pumpkin Chocolate Chip Bread 

More Recipes:

• Pumpkin Pie Cookies
• Lentil Cookies (added fibre)
• Date and Coconut Cookies

Recipe

Juliana Crimi, RD

Pumpkin Chocolate Chip Bread

There’s nothing quite like the smell of pumpkin bread baking on a cool fall day. This pumpkin chocolate chip bread is one of my go-to recipes for something that feels cozy and indulgent.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 Slices

Course: Dessert, Snack

Ingredients Equipment Method

Ingredients

  

• 1 ¾ cups whole wheat flour or oat flour for gluten-free
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves optional for extra warmth
• 2 large eggs
• ⅓ cup maple syrup or honey
• ¼ cup avocado oil or coconut oil
• ¼ cup Greek yogurt
• 1 cup pumpkin purée not pumpkin pie filling
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips or mini chips for better distribution

Equipment

• Mixing bowls and spoons
• Measuring cups and spoons
• Baking dish
• Oven + oven mitts

Method

 

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, salt, and spices.
3. In another bowl, mix the eggs, maple syrup, oil, yogurt, pumpkin purée, and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely and then slice!