This Chocolate Chip Pumpkin Bread Recipe yields a super moist, tender loaf packed with pumpkin and classic fall spices. Made with pumpkin puree, oat flour, coconut oil, and a touch of yogurt, it’s easy to prepare and perfect for breakfast, snack time, or dessert. Chocolate chips add melty pockets of sweetness, but they’re optional if you prefer a plain pumpkin loaf.
If you’d rather skip the chocolate, try a simpler version of pumpkin bread or adapt this recipe to suit your tastes.
This Pumpkin Chocolate Chip Bread quickly became a household favorite, especially during the cooler months. It balances warm spices, bright orange zest, and creamy pumpkin puree for a loaf that feels comforting and wholesome. Using coconut oil and coconut sugar keeps the flavor light and slightly caramelized, while oat flour gives a pleasant texture.
The ingredients are straightforward and mostly pantry-friendly: canned pumpkin puree (100% pumpkin), oat flour, eggs, spices, and chocolate chips or chopped dark chocolate for richness. You can swap ingredients to fit dietary preferences—see the notes for vegan and gluten-free tips.
Summary
- Delicious: Moist pumpkin bread with gentle chocolate pockets and warm spices.
- Simple: A quick batter with few bowls and easy steps.
- Seasonal Favorite: Ideal for fall gatherings, Thanksgiving, or cozy breakfasts.
Ingredients you will need
- 1/3 cup coconut oil (or another neutral oil)
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 1/2 cup Greek yogurt (or dairy-free yogurt)
- 1 cup pumpkin puree (100% pumpkin; do not use pie filling)
- 2 large eggs
- 1/2 tbsp vanilla extract
- 1 tbsp orange zest
- 1 3/4 cups oat flour (or other flour of choice)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg
- 1/3 cup chocolate chips (optional — use chopped dark chocolate for less sweetness)
How to make Chocolate Chip Pumpkin Bread
- Prep: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper and position the rack in the lower third of the oven.
- Wet ingredients: In a large bowl, whisk together coconut oil, coconut sugar, and maple syrup. Add the eggs, vanilla, orange zest, Greek yogurt, and pumpkin puree, mixing until smooth.
- Dry ingredients: In another bowl, combine oat flour, baking powder, baking soda, salt, and spices. Gradually fold the dry mix into the wet ingredients until just combined.
- Add chocolate: Gently fold in the chocolate chips.
- Bake: Pour the batter into the prepared pan and bake 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely before slicing.
Frequently asked questions
Once cooled, slice and store in an airtight container. At room temperature it will keep 3–5 days; refrigerated it keeps about 7–10 days. For longer storage, wrap tightly and freeze.
Yes. After cooling, wrap the loaf or slices in foil or place in a freezer bag and freeze up to 3 months. Thaw overnight in the refrigerator before serving.
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is done. Test the middle for the most accurate result.
Recipe Notes and Tips
- Top the batter with chopped nuts like walnuts or pecans before baking for crunch.
- If slices become stale, briefly toast them to refresh the texture and flavor.
- For a vegan version, replace eggs with flax eggs and use dairy-free yogurt.
- To make this gluten-free, ensure your oat flour is certified gluten-free or substitute a gluten-free 1:1 flour blend.
- If serving from frozen, thaw in the refrigerator overnight.
Other healthy desserts
- Sweet Potato Muffins
- Cinnamon Apple Pie Chia Pudding
- Dubai Pistachio Chocolate Bars
- Healthy Oatmeal Date Bars
- Blueberry Breakfast Bars
- Chocolate Chip Pumpkin Cookies
More pumpkin recipes
- Protein Pumpkin Donuts
- Chocolate Chip Pumpkin Scones
- Roasted Pumpkin Soup
- Pumpkin Oatmeal Cookies
- Healthy Pumpkin Pancakes
- Pumpkin Pie Overnight Oats
Subscribe to the newsletter to receive more recipes like this Chocolate Chip Pumpkin Bread delivered to your inbox.
Follow on social platforms for updates and new recipes.
Chocolate Chip Pumpkin Bread Recipe
By: Rena Awada • Servings: 12 • Prep: 15 mins • Cook: 1 hr • Total: 1 hr 15 mins
Super moist and tender pumpkin bread with chocolate chips and warm spices. Simple, comforting, and perfect for fall.
Ingredients
- 1/3 cup coconut oil
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 1/2 cup Greek yogurt
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 1 tablespoon orange zest
- 1 3/4 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/3 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and place the rack in the lower third of the oven.
- In a large bowl, whisk coconut oil, coconut sugar, and maple syrup until combined. Add eggs, vanilla, orange zest, yogurt, and pumpkin puree; mix until smooth.
- In a separate bowl, whisk oat flour, baking powder, baking soda, salt, and spices. Fold the dry ingredients into the wet ingredients until just combined.
- Fold in chocolate chips, pour batter into the prepared pan, and bake 55–60 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs.
- Cool completely before slicing. Store in an airtight container at room temperature for several days or refrigerate up to a week.
Notes
- Swap in nuts for added texture.
- Toast slices to refresh if they sit for a day or two.
- To freeze, wrap tightly and store up to three months; thaw overnight in the fridge.
Nutrition (approx.)
Calories: 219 kcal • Carbohydrates: 29 g • Protein: 4 g • Fat: 9 g • Sugar: 14 g
Nutrition information is an approximation.