Chocolate Chip Pumpkin Bread Recipe
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This quick bread recipe for chocolate chip pumpkin bread uses freshly milled flour, creamy pumpkin, warm pumpkin pie spice, and healthy avocado oil. It is a simple breakfast to make but can also double as dessert for any occasion. Other delicious dishes to make with freshly milled flour are homemade biscuits, cherry pie muffins, strawberry cobbler, and chocolate banana bread.
I often prefer to make quick breads rather than muffins for my family. Muffins require paper muffin liners (for me), careful scooping, and just a bit more trouble than pouring a bowl of dough into a loaf pan. I always at least double this recipe so that I get two loaves. But lately I’ve been tripling the recipe because it’s gone so quickly and the kids always ask for more.
Why You’ll Love This Recipe
Simple recipe – Quick breads are one of the simplest recipes to make. There’s no fuss, which I like. And even if you substitute some of the ingredients or add in some extras, it’s almost impossible to mess it up.
Delicious – Chocolate pumpkin bread is a delicious treat for breakfast, but can also be a welcome snack, side dish, or dessert with your meal. It never seems to last long when I make it.
Extra nutrition – I don’t think we eat enough pumpkin. But pumpkin and freshly milled flour are packed full of vitamins and minerals. So even though the recipe calls for adding some chocolate chips (optional but completely delicious), I still feel good about feeding it to my family.
Ingredients
This recipe will make one loaf pan (8.5 x 4.5 x 2.25 inches) of chocolate chip pumpkin bread. But it’s easy to double or triple the recipe, though. I’ll go over ingredient swaps but wanted you to have the original recipe, too.
- Flour – You need 1 and 2/3 cups of flour. You can use hard wheat, soft wheat, or ancient grains. The recipe is flexible. You can also use all-purpose flour, so use what you have.
- Sugar – You need 1 cup of granulated sugar. Use organic sugar if it’s in your budget. It has a better flavor.
- Baking powder – Use 1 teaspoon of baking powder.
- Baking soda – You will need 1 teaspoon of baking soda.
- Sea salt – Use 1 teaspoon of a good kosher sea salt. Redmond real salt is my favorite. I like the fine grain.
- Pumpkin pie spice – Use 2 teaspoons of warm pumpkin pie spice.
- Pumpkin pur̩eРYou will need 1 cup of pumpkin pur̩e.
- Avocado oil – Use 1/3 cup of organic avocado oil. The flavor is mild and it’s a healthy cooking oil.
- Eggs – You’ll need 2 whole eggs.
- Milk – Use 1/4 cup of whole milk.
- Chocolate chips – Adding 1 cup of rich chocolate chips makes this bread extra delicious. I get organic dark chocolate chips from Azure Standard, but use what you have.
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How to Make Chocolate Chip Pumpkin Bread
This recipe for chocolate chip pumpkin bread will make your family cheer!
First, preheat your oven to 350°F (175°C).
Then grease the sides and bottom of your loaf pan with a little bit of avocado oil or melted butter.
Get out your grain mill and grind some flour into a large mixing bowl. You’ll need 1 and 2/3 cups of wheat berries ground into flour. If you don’t have a grain mill, all-purpose flour works, too.
Then add the rest of your dry ingredients and add them to the flour. You’ll need 1 cup of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of sea salt, and 2 teaspoons of pumpkin pie spice.
Whisk the dry ingredients together. I like using a Danish dough whisk, but use what you have.
Next, add the wet ingredients to a separate mixing bowl. Stir together 1 cup of pumpkin purée, 1/3 cup of avocado oil, 2 large eggs, and 1/4 cup of milk. Mix together well.
Add the wet ingredients to the dry ingredients and stir to combine.
Fold in the chocolate chips.
This is the point where you can also add other delicious goodies like chopped nuts or citrus zest if you want. Dried fruit like raisins would also be good.
Pour the chocolate chip pumpkin bread batter into your greased loaf pan. If you doubled or tripled the recipe, just try to get an even amount of mixture into each loaf pan.
Bake at 350℉ for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Let it cool slightly before you cut and serve.
Sometimes I’ll leave the bread inside the loaf pan, but other times I’ll turn it out onto a wood cutting board so that the kids can easily help themselves.
And that’s it! Breakfast is done!!
Tips
Flour
You can use any hard wheat, soft wheat, or ancient grain like einkorn to grind into flour. If you don’t have an electric grain mill, use all purpose flour instead. You can use all purpose flour or any combination of freshly milled flour for this recipe. I’ve made this chocolate chip pumpkin bread recipe with all purpose flour, freshly milled hard red white, hard white wheat, soft white wheat, and einkorn. It tastes good every time.
Sugar
If you don’t want to use cane sugar, you can use maple syrup to taste or other alternative sweeteners like date sugar, coconut sugar, monk fruit, or stevia.
Milk
You can use whole milk or buttermilk for this recipe. To make a buttermilk substitute, mix regular milk with a tablespoon of fresh lemon juice, or cream of tartar. You can also mix a bit of plain yogurt into milk to get a buttermilk texture. You can also use coconut milk if you’re a dairy-free family.
Cooking Oil
If you don’t have avocado oil, you can use melted butter or another mild-flavored cooking oil.
Vegan Recipe
You can leave out the eggs and use two softened bananas or a cup of applesauce instead if your family doesn’t eat eggs. You can also replace the milk with coconut milk, and use cacao nibs instead of traditional milk chocolate chips if you’re a dairy-free family.
Gluten-Free
If you don’t handle gluten well, use almond flour instead of wheat flour. You can also use rice flour, oat flour, or other gluten-free flour alternatives.
Recipe FAQs
Store pumpkin bread either in a bread box once it’s completely cooled, or in the refrigerator with a tight lid to make it last longer.
Do you want to add some extra sweetness to your pumpkin bread? Simply mix together 1 cup of powdered sugar, 2 or 3 tablespoons of milk or cream, and add a splash of vanilla extract or fresh lemon juice (optional). Then drizzle the glaze over the top of your bread.
For long term storage, wrap your pumpkin bread once it is completely cooled with a layer or two of plastic wrap and then stick it in a gallon size freezer bag or bread bag. I actually like to use parchment paper first over the pumpkin bread before adding two layers of plastic wrap. And then I use a thick plastic freezer bag for the final layer. I think it protects the bread better from freezer burn.
More Breakfast Recipes from the Farm
- Ham, Potato, and Cheese Casserole Recipe
- Homemade Pancake Recipe Using Fresh Milled Flour
- Cook Eggs in a Cast Iron Skillet Without Sticking
If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @rivers.family.farm.
chocolate chip pumpkin bread recipe
Equipment
- mixing bowls and dough whisk
- measuring cups and spoons
- Loaf pan
Ingredients
- 1â…” cup flour (if gluten-free, use almond flour, oat flour, or other alternative)
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tsp pumpkin pie spice
- 1 cup pumpkin puree (or pumpkin pie filling)
- â…“ cup avocado oil (or butter)
- 2 eggs (or softened banana or cup of applesauce)
- ¼ cup milk (or buttermilk or coconut milk)
- 1 cup chocolate chips (or cacao nibs if dairy-free)
Instructions
- Preheat oven to 350℉. Grease the bottom and sides of a loaf pan.
- In a medium mixing bowl, stir together all the dry ingredients and set aside.
- In a large bowl, combine all the wet ingredients and mix thoroughly. Add the dry ingredients and stir until just combined. Fold in the chocolate chips.
- Pour into loaf pan. Bake 1 hour 15 minutes or until a toothpick comes out clean.
