INTRODUCTION
Pumpkin Chocolate Chip Bread is a warm, soft loaf that mixes real pumpkin with sweet chocolate chips. This recipe uses pantry staples and comes together fast. The pumpkin adds moistness and fiber while the spices bring fall flavor. If you want a healthier version of a classic sweet bread, you can cut sugar or swap some ingredients without losing taste. For a related treat that keeps pumpkin in the spotlight, try our healthy pumpkin chocolate chip cookies for a cookie-style snack that pairs well with this bread.
This pumpkin bread works well for quick breakfasts, snack time, or a lighter dessert. It is great for meal prep and stores well, so you can slice it and use portions through the week.
WHY YOU WILL LOVE THIS RECIPE
You will like this recipe because it is simple, flexible, and kind to your schedule. The pumpkin gives the bread natural moisture, so you do not need a lot of oil. That makes this a lighter option compared to richer quick breads.
This loaf is also a great meal prep choice. You can bake it once and have ready slices for mornings, snacks, or a small dessert. The pumpkin adds fiber and vitamin A, and if you lower the sugar it can fit into a diabetic-friendly plan or a low calorie snack routine.
If you want a high protein meal, you can make a variation with added protein powder or Greek yogurt. That makes the bread a stronger choice for people who want a balanced snack after exercise or a high protein meal on the go.
HOW TO MAKE Pumpkin Chocolate Chip Bread
This bread is straightforward. You mix wet ingredients, whisk dry ingredients, combine gently, fold in chips, and bake until a toothpick comes out clean. Follow the steps below for a classic, moist loaf.
EQUIPMENT NEEDED
- Two 9×5 loaf pans
- Mixing bowls (one large, one medium)
- Whisk and rubber spatula or spoon
- Measuring cups and spoons
- Wire rack for cooling
- Non-stick cooking spray or baker’s spray
Ingredients You’ll Need :
15 oz can pure pumpkin puree ((NOT the canned pumpkin pie mixture)), 1-1/2 cups packed brown sugar, 1/2 cup granulated sugar, 1/2 cup canola oil, 1/2 cup sour cream, 2 eggs, slightly beaten, 2 Tbsp molasses, 2 tsps vanilla extract, 2 tsps pumpkin pie spice, 2 tsp cinnamon, 1/2 tsp ground nutmeg, 3 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 12oz bag mini chocolate chips (semi-sweet)
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 350 degrees. Spray 2 9×5 loaf pans with non stick cooking spray. (I like the bakers joy with flour for this.)
- In a mixing bowl, mix the pumpkin, brown sugar, granulated sugar, oil, sour cream, eggs, molasses, vanilla extract, pumpkin pie spice, cinnamon and ground nutmeg together until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the dry ingredients to the wet mixture and mix gently (on low if you use a mixer) until just combined.
- Stir in the chocolate chips.
- Divide the mixture between both of the pans, (I like to sprinkle a few of the chocolate chips over the top so it looks pretty.)
- Bake for 50 minutes.
- Cool in the pan for 10-15 minutes, then run a knife around the edges and flip it out of the pans.
- Allow to cool completely on wire racks before slicing.
HOW TO SERVE Pumpkin Chocolate Chip Bread
Serve slices plain or with a thin spread of nut butter for added protein. For portion control, cut the loaf into 12 or 16 equal slices. A 12-slice loaf gives slightly larger pieces; 16 slices help with weight loss goals because each slice is smaller in calories.
If you want a balanced breakfast plate, pair one slice with a small bowl of Greek yogurt or a hard-boiled egg. This pairs carbs from the bread with protein and healthy fats to keep you full longer. For a fun snack, toast a slice and add cottage cheese on the side.
If you enjoy other pumpkin treats, you may also like the texture contrast in the moist double chocolate zucchini bread, which gives a different way to sneak veggies into sweets.
STORAGE & FREEZING : Pumpkin Chocolate Chip Bread
Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container. At room temperature, it will stay fresh for 2–3 days. In the fridge, it lasts up to 7 days and stays moist thanks to the pumpkin.
For longer storage, freeze slices in a single layer on a baking sheet until firm, then move them to a freezer bag. Frozen slices last up to 3 months. To thaw, leave a slice at room temperature for 30–60 minutes or warm it gently in a toaster or microwave. This makes the bread excellent for meal prep and planning ahead.
SERVING SUGGESTIONS
- Healthy side: A small bowl of plain Greek yogurt topped with cinnamon and a few walnuts adds protein and healthy fat.
- Balanced breakfast: One slice, a hard-boiled egg, and fresh berries.
- Snack idea: Toast a slice and spread a thin layer of natural peanut butter for flavor and protein.
- Low sugar tip: Enjoy the bread with unsweetened tea or black coffee to avoid extra calories from drinks.
VARIATIONS
- Healthier version: Swap half the flour for white whole wheat flour to add fiber. Cut the granulated sugar by half and increase molasses or vanilla for flavor. You can also replace canola oil with mashed banana or applesauce (use 1/3 cup applesauce plus 1/6 cup oil) for fewer calories. This lighter option keeps moisture while lowering fat and calories.
- High-protein or low-carb version: For a high protein meal, replace 1/2 cup of flour with unflavored whey or plant protein powder and add 1/2 cup plain Greek yogurt while reducing oil by 2 Tbsp. For a low carb twist, use almond flour for up to half the flour (note: texture will change), reduce sugar, and add a sugar substitute suitable for baking. These swaps make the loaf more of a high protein meal or a low carb treat when needed.
- Air fryer or oven-baked version: This recipe bakes well in a conventional oven. For an air fryer version, use a small loaf pan that fits your air fryer basket and bake at 325°F for about 35–45 minutes, checking doneness with a toothpick. For the oven, follow the 350°F and 50-minute bake time. If you want another moist quick bread idea with a secret healthy twist, you can look at a similar recipe for double chocolate zucchini bread which uses veggies and cocoa to boost flavor and moisture.
FAQs
Q: Is this recipe diabetic-friendly?
A: You can make it more diabetic-friendly by cutting the granulated sugar, using a sugar substitute that bakes well, and serving smaller portions. Pair a slice with protein like Greek yogurt to slow blood sugar rise.
Q: How long will a baked loaf last in the fridge?
A: Stored in an airtight container, the loaf will stay good up to 7 days in the refrigerator because the pumpkin helps keep it moist.
Q: Can I make this bread gluten free?
A: Yes, use a 1:1 gluten-free flour blend that includes xanthan gum. Texture may change a bit, so monitor bake time and check with a toothpick.
Q: Is this recipe healthy or good for weight loss?
A: It can be a lighter option when you reduce sugar and oil, or use applesauce and whole wheat flour. Serve small portions and pair with protein to make it part of a balanced plan that supports weight loss.
Q: Can I add nuts or seeds for more protein and crunch?
A: Yes. Add 1/2 cup chopped walnuts or pumpkin seeds to boost healthy fats, fiber, and a bit more protein.
Q: How do I prevent the bread from drying out?
A: Do not overbake. Check at 45 minutes and test with a toothpick. Also cool in the pan for 10–15 minutes before removing to keep moisture locked in.
MAKE-AHEAD TIPS FOR Pumpkin Chocolate Chip Bread
This bread is great for meal prep. Bake on a day you have time, then slice and store in the fridge for up to a week. For grab-and-go mornings, individually wrap slices and freeze them. Thaw a slice the night before or pop it in the microwave for 20–30 seconds in the morning.
To speed up busy days, portion the loaf into 12 or 16 slices and pack a slice with a small container of Greek yogurt or a hard-boiled egg. This creates a quick, high protein meal with good balance. Preparing toppings or spreads in small containers ahead of time keeps portion control easy.
Pumpkin Chocolate Chip Bread
Ingredients
Method
- Preheat oven to 350°F (175°C). Spray 2 9x5 loaf pans with non-stick cooking spray.
- In a mixing bowl, mix the pumpkin, brown sugar, granulated sugar, oil, sour cream, eggs, molasses, vanilla extract, pumpkin pie spice, cinnamon, and ground nutmeg together until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and mix gently until just combined.
- Stir in the chocolate chips.
- Divide the mixture between the pans and sprinkle a few chocolate chips over the top.
- Bake for 50 minutes or until a toothpick comes out clean.
- Cool in the pan for 10-15 minutes, then run a knife around the edges and flip it out of the pans.
- Allow to cool completely on wire racks before slicing.