Pumpkin Chocolate Chip Bread

Emily is sharing her favorite pumpkin chocolate chip bread today.  Trust her, she ate half a loaf herself!  This recipe has the perfect amount of pumpkin, chocolate, and those spices that make everything fall!  Can't wait for you to try it! 


* 1 3/4 cups all purpose flour

* 1 1/2 tsp cinnamon

* 1/4 tsp ground nutmeg

* 1/4 tsp ground cloves

* 1/4 tsp ground ginger

* 1/2 teaspoon salt

* 3/4 teaspoon baking soda

* 1/2 cup granulated sugar

* 1/2 cup brown sugar

* 1 1/2 cup pumpkin puree

* 3/4 cup coconut oil

* 2 eggs

* 1/2 teaspoon vanilla extract

* 3/4 cup semisweet chocolate chips, plus 2 Tbs for topping




1 - Preheat the oven to 350 degrees F. Coat an 9” x 5” loaf pan with cooking spray.

2 - Whisk together flour, spices, salt and baking soda.

3 - In a separate bowl, combine granulated sugar, brown sugar, pumpkin puree, coconut oil, eggs and vanilla extract. Stir until just combined.

4 - Add wet ingredients into dry bowl. Stir gently together, but do not overmix! Batter should be slightly lumpy.

5 - Before adding chocolate chips into batter, coat with 1 Tbs of flour (this helps prevent them from sinking to the bottom of the pan) Gently fold the chocolate chips into the batter.

6 - Pour the batter into the prepared pan. Sprinkle the remaining 2 Tbs of chocolate chips over the top of the loaf.

7 - Bake for 55-65 minutes (my oven takes 60) or until a toothpick inserted into the center of the loaf comes out clean.

* Cool for at least 10 minutes.

* Note about cutting slices: Run a butter knife along the edges of pan. I find it easier to “pre-slice” before turning it out of the pan. I use a sharp knife and make shallow cuts so I don’t scratch my pan. Then after turning the loaf out, I finish slicing through and have perfect, unsquished slices!

Yield: 1 loaf

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