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–+ servings
Pumpkin chocolate chip bread slices with a moist pumpkin crumb and melty chocolate chips.

Pumpkin Chocolate Chip Loaf

This pumpkin chocolate chip loaf is soft, moist, warmly spiced, and loaded with chocolate chips. Made with real pumpkin purée and no mixer required, it’s an easy fall baking favourite!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 1 Loaf

Ingredients

For the Pumpkin Chocolate Chip Loaf

  • 1 ¾ cups whole wheat flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup pure pumpkin purée not Pumpkin Pie Filling
  • ½ cup honey
  • ⅓ cup coconut oil melted and slightly cooled
  • 2 large eggs
  • ¼ cup milk of choice
  • 1 tsp vanilla extract
  • 1 cup chocolate chips

For the Cinnamon Sugar Topping

  • 2 tbsp coconut sugar
  • ½ tsp cinnamon

Instructions

  • Preheat the oven to 325°F. Grease a 9 x 5-inch loaf pan with coconut oil or butter and set aside.
  • In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
    bowl of flour mixed with other dry baking ingredients.
  • In a separate large bowl, whisk together the pumpkin purée, honey, melted coconut oil, eggs, milk, and vanilla until well combined.
    bowl of orange batter for pumpkin chocolate chip bread.
  • Add the dry ingredients to the wet ingredients and gently stir until just combined and no streaks of flour remain. Don’t overmix.
    rubber spatula and orange batter to make pumpkin chocolate chip muffins in a glass bowl.
  • Gently fold in the chocolate chips until evenly distributed throughout the batter.
    bowl of pumpkin bread batter with chocolate chips.
  • In a small bowl, mix the coconut sugar and cinnamon together.
    hand holding up a small ramekin of cinnamon sugar.
  • Pour the batter into the prepared loaf pan and spread it into an even layer. Sprinkle the cinnamon sugar evenly over the top.
    unbaked chocolate chip pumpkin bread topped with cinnamon sugar in a loaf pan.
  • Bake for 60 to 75 minutes, or until the loaf is puffed and golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs. Keep in mind that melted chocolate on the toothpick is totally fine!
    freshly baked chocolate chip pumpkin bread on a wire rack.
  • Let the pumpkin chocolate chip loaf cool in the pan for 10 minutes. Carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing.

Notes

Use pure pumpkin purée, not pumpkin pie filling. The latter contains added sugar and spices and will change the final loaf.
Measure the flour carefully. Spoon it into your measuring cup and level it off rather than scooping directly from the bag to avoid a dry, dense loaf.
Let the melted coconut oil cool slightly before mixing it with the eggs and other wet ingredients.
Don’t overmix. Stir just until the flour disappears, then gently fold in the chocolate chips.
Having trouble removing the loaf? Run a butter knife around the edges, then carefully turn it out onto a wire rack rather than trying to lift it from the pan.
Store it airtight. Keep at room temperature for up to 5 days, refrigerate for up to 1 week, or freeze for up to 4 months.

Nutrition

Serving: 1Loaf | Calories: 3263kcal | Carbohydrates: 439g | Protein: 57g | Fat: 159g | Saturated Fat: 106g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 390mg | Sodium: 2359mg | Potassium: 2665mg | Fiber: 47g | Sugar: 235g | Vitamin A: 38902IU | Vitamin C: 13mg | Calcium: 695mg | Iron: 27mg
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