Pumpkin Chocolate Chip Bread Healthy Easy Wellplated Com

If you spend any amount of time in the kitchen, you likely have a signature dish. That one recipe everyone knows you for, and always garners requests for the recipe when shared for the first time. This pumpkin chocolate chip bread is that recipe for me. I’ve been perfecting this easy pumpkin bread recipe now for more years than I care to admit, but it’s always a crowd-pleaser (as are these Pumpkin Snickerdoodles), and never ceases to get rave reviews when I serve it at brunch or gift a loaf to a neighbor. Here’s why:

Dense (but not rubbery), moist, melt-in-your-mouth texture.Bold pumpkin spice flavor that’s studded with decadent dark chocolate chips (like this Paleo Pumpkin Bread).Healthy additions, like whole wheat flour and oats, that make you feel a little less guilty about indulging in a second slice. Lower fat and sugar content (like these No Bake Pumpkin Energy Balls). Made with coconut oil, and just 1/2 cup of brown sugar, this recipe has less fat and sugar than many other traditional pumpkin bread recipes (for the ultimate healthy version, check out my classic Healthy Pumpkin Bread).

Clearly, this pumpkin chocolate chip bread is everything the best pumpkin bread can, should, and must be.

How to Make Pumpkin Chocolate Chip Bread

This pumpkin bread recipe uses an unapologetic amount of pumpkin (the whole can!), a hefty smattering of dark chocolate chips, and all the right spices that make this recipe smell and taste like fall.

The Ingredients

Pumpkin Puree. The star of the show. Did you know pumpkins are vitamin A powerhouses? They contain more vitamin A than carrots and are also packed with vitamin C, vitamin K, and a whole host of antioxidants.Whole Wheat Pastry Flour. I won’t tell if you don’t. This bread is so tender and flavorful, nobody will guess it’s made with 100 percent whole grains.

Old-Fashioned Rolled Oats. Add incredible texture (like in my Pumpkin Oatmeal Cookies) that you’ll never want any future pumpkin bread to be without.Coconut Oil. This recipe requires just 2 tablespoons of coconut oil. Since this pumpkin bread recipe contains SO MUCH PUMPKIN, it’s insanely moist on its own. No excess oil required.

Eggs. Provides structure and binds the ingredients together.Brown Sugar. Sweetens the bread and adds a hint of rich molasses flavor.Cinnamon. Pumpkin’s perfect partner. Feel free to adjust the amount of cinnamon to suit your personal preferences.Nutmeg + Allspice. Like my Healthy Pumpkin Muffins, these two ingredients round out the spice profile of this heavenly fall recipe.Dark Chocolate Chips. Melty dark chocolate chips raise the pumpkin bread satisfaction level from “high” to “transcendent.”

The Directions

Storage Tips

To Store. Store leftover pumpkin bread in an airtight container lined with paper towels for up to 4 days at room temperature or 7 days in the refrigerator.To Freeze. This pumpkin chocolate chip bread can be frozen, wrapped tightly in plastic, in a ziptop freezer bag, for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature prior to serving.

Recommended Tools to Make this Recipe

Bread Knife. Key for slicing bread cleanly and evenly.Loaf Pan. From simple quickbreads to homemade yeast-raised loaves, no home baker should be without a great loaf pan.Mixing Bowls. I reach for this compact set of nesting glass mixing bowls daily.

You may also use entirely whole wheat flour, however, the bread will be denser and have a more pronounced wheat flavor. Alternatively, try these Almond Flour Pumpkin Muffins.