INTRODUCTION
Pumpkin Chocolate Chip Bread is a soft, spiced loaf that mixes pumpkin puree with melty chocolate chips. It tastes like fall and works any time of year. This bread can be a sweet snack, a light breakfast, or a dessert. It is easy to make and fills your kitchen with warm cinnamon and nutmeg smells.
If you want a slightly healthier version, you can use less sugar, swap oil for a neutral yogurt, or add whole wheat flour for more fiber. For more cookie-style treats that pair well with this bread, try a recipe for bakery-style chocolate chip cookies, which also balance comfort and simple ingredients.
This recipe is simple to follow and great for meal prep. It gives several slices you can freeze for later. You can change a few items to make a lighter option or a high protein meal for busy days.
WHY YOU WILL LOVE THIS RECIPE
- It is quick and easy to make. The steps are few and clear, so you can make bread in one hour.
- It is a great recipe for meal prep. Bake a loaf and slice it for breakfasts or snacks during the week.
- It can be made into a lighter option. With small swaps you cut sugar or increase fiber.
- The pumpkin adds fiber and vitamin A. This helps balance the sweet taste of chocolate.
- It is a good base for a high protein or lower carb version if you need a special diet.
Even though this bread is a treat, small swaps make it more balanced. That can help if you want snacks that fit a plan for weight loss or a breakfast high in protein and fiber.
HOW TO MAKE Pumpkin Chocolate Chip Bread
This section gives clear steps and tips you can use while you bake. Read all directions before you start so your loaf turns out well.
EQUIPMENT NEEDED
- Two 9×5 loaf pans
- Mixing bowls (one large, one medium)
- Whisk and spatula or a hand mixer
- Measuring cups and spoons
- Cooling rack
- Non-stick cooking spray or oil for pans
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 thin slices to keep portions small. A single slice with a cup of plain yogurt or a small bowl of mixed fruit makes a balanced snack. You can also toast a slice and add a thin spread of nut butter for extra protein. For a lighter option, enjoy a smaller slice with unsweetened tea or black coffee.
Portion control tips:
- Cut the loaf into 12 even slices if you want smaller portions.
- Wrap individual slices for grab-and-go breakfasts.
- Pair one slice with a protein option like Greek yogurt or cottage cheese to make a high protein meal.
This bread works well for meal prep. Bake on a Sunday, slice, and store in the fridge for quick snacks or breakfasts during the week.
STORAGE & FREEZING : Pumpkin Chocolate Chip Bread
To store at room temperature:
- Keep the loaf in an airtight container or wrapped in foil for up to 3 days.
To store in the fridge:
- Place slices in an airtight container with parchment between layers. Keeps 5–7 days.
To freeze:
- Wrap slices tightly in plastic or foil and place in a freezer bag. Freeze up to 3 months.
- Thaw a slice overnight in the fridge or reheat in a microwave for 20–30 seconds.
For best taste, warm the thawed slice in a toaster oven or regular oven to freshen the texture.
SERVING SUGGESTIONS
- Balanced breakfast: One slice, a hard-boiled egg, and fresh berries for fiber and protein.
- Light snack: One slice and a small cup of plain Greek yogurt. This adds protein and makes the snack more filling.
- Party platter: Cut into small squares and serve with fruit and a nut butter dip.
For more dessert and cookie ideas to serve with coffee or tea, you may enjoy this recipe for best homemade chocolate chip cookies as a sweet companion to your bread.
Healthy side options include plain yogurt, fresh fruit, or a small green salad for a balanced plate.
VARIATIONS
- Healthier version: Use 1 cup brown sugar and 1/4 cup granulated sugar or a natural sweetener substitute. Replace 1 cup of all-purpose flour with whole wheat flour to add fiber. Swap oil for 1/2 cup plain Greek yogurt to reduce fat and add protein. This makes a lighter option with more fiber and some extra protein.
- High-protein or low-carb version: Replace 1 cup of flour with whey protein powder and use almond flour for a lower carb mix. Use a sugar substitute safe for baking to cut sugar. Add a scoop of unflavored protein powder to the wet mix and reduce chocolate chips slightly. This is a way to turn the loaf into a high protein meal for mornings when you need fuel.
- Air fryer version: If you have a large air fryer that can fit small loaf pans, bake at 330°F for 30–40 minutes. Check with a toothpick at 25 minutes. Rotate pans halfway through to brown evenly. This is an air fryer alternative when you do not want to heat a full oven.
- Oven-baked tips: The recipe is written for a standard oven at 350°F. Use center rack and test with a toothpick. If top browns too fast, cover loosely with foil.
These variations let you keep the flavor but change the nutrition profile. You can make it more diabetic-friendly by lowering added sugar and choosing sugar replacements that fit a care plan.
FAQs
Q: Is this bread healthy?
A: The base recipe is a sweet quick bread. It has pumpkin, which adds fiber and vitamins, but it also includes sugar and oil. For a healthier version, reduce sugar, add whole wheat flour, or swap oil for Greek yogurt. These changes make it closer to a balanced snack and more suited to weight loss plans or heart healthy goals.
Q: Can I make this diabetic-friendly?
A: Yes with changes. Use a sugar substitute made for baking, reduce the total sugar, and add more fiber by swapping part of the flour for whole wheat or oat flour. Limit the chocolate chips or use sugar-free chips. Always check with a doctor or dietitian to match your needs.
Q: How long will it last in the fridge or freezer?
A: In the fridge, up to 5–7 days. In the freezer, up to 3 months when wrapped well. Thaw overnight in the fridge or use a quick thaw in the microwave.
Q: Can I make this a high protein meal?
A: Yes. Add protein powder to the batter or replace some sour cream with Greek yogurt. You can also serve a slice with cottage cheese or a protein shake to create a balanced, high protein meal.
Q: Can I use canned pumpkin pie filling?
A: No. Use pure pumpkin puree only. The pie filling has added sugar and spices which will change the recipe balance.
Q: What if my loaf is not fully cooked in the center?
A: Bake longer in 5–10 minute increments and check with a toothpick. If the top browns too much, cover with foil and continue baking until the center sets.
MAKE-AHEAD TIPS FOR Pumpkin Chocolate Chip Bread
- Make the batter night before: Cover the bowl and keep it in the fridge overnight. In the morning, stir gently, add chips, and bake. This saves time and makes it great for meal prep.
- Bake and slice: Make the loaves and slice them after cooling. Wrap slices in plastic for easy single-serve storage and grab-and-go meals. This is a great plan if you want breakfast ready all week.
- Freeze extras: Freeze portions you will not eat in a few days. Pull out slices as you need them and warm in a toaster oven for a quick snack.
- Prep toppings: If you like a nut topping or a light glaze, mix dry topping in a small jar and keep in the pantry. Add it to a slice when you serve to keep flavors fresh.
For more ideas on quick sweet treats to prep ahead, check a fun option like a chocolate chip cookie cake, which you can make and freeze in slices for later.
These make-ahead methods keep your mornings calm and support meal prep goals. You can make a lighter option or a high protein version ahead and enjoy a simple, balanced start to your day.
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 prepared pans, sprinkling a few chocolate chips over the top.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10-15 minutes, then run a knife around the edges and flip out of the pans.
- Allow to cool completely on wire racks before slicing.