pumpkin chocolate chip bread

pumpkin chocolate chip bread slice

A moist, melt-in-your mouth pumpkin loaf made with whole wheat flour, warm spices + chocolate, of course!

It’s here everyone. As I’m writing this, it is the first day of fall 2017! I know I’m not alone in loving all things fall. Including both the weather + the food.

Whether we want to admit it or not, many of us are into all things pumpkin spice + it’s finally the socially acceptable time to get into it! 😉 I’m starting it off with a loaf of pumpkin chocolate chip bread. My family used to have a plethora of Great Harvest breads/muffins/scones around at any given time. I love pretty much all of their goodies, but my absolute favorite was always the jumbo pumpkin chocolate chip muffins.pumpkin chocolate chip bread slicedIn an attempt to recreate their version of pumpkin chocolate chip, I’ve gleaned from two different recipes to bring you a single loaf version because my husband doesn’t love pumpkin bread + try as I might, I can’t usually get through 2 loaves before they start to go bad. 😉

I chose to use white whole wheat flour in this recipe. If you haven’t heard of it, it’s a whole grain, just like your standard whole wheat flour, however, it tends to act more like an all-purpose flour in baked goods. This prevents them from getting overly dense. You are more than welcome to use all-purpose flour instead. Or try half whole wheat + half all-purpose flour.

Enjoy a slice with your PSL + let your inner basic girl squeal with joy! 🙂 pumpkin chocolate chip bread batter

pumpkin chocolate chip bread

  • Prep Time: 15m
  • Cook Time: 1h
  • Total Time: 1h 15m


  • 1 3/4 cups (198 g) white whole wheat flour
  • 1 cup (200 g) white granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon salt
  • 1 cup (245 g) pumpkin puree
  • 1/4 cup (55 g) oil, vegetable or canola
  • 1/4 cup (60 g) applesauce, unsweetened
  • 2 eggs, large
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (30 mL) water
  • 3/4 cup (130 g) chocolate chips


  1. Preheat oven to 350ºF. Grease a 9x5 loaf pan.
  2. Whisk together the following: flour, sugar, baking soda, cinnamon, nutmeg, cloves, & salt.
  3. In a separate bowl: Using a whisk or a hand mixer, combine the pumpkin puree, oil, applesauce, eggs, vanilla, & water.
  4. Gradually add the dry ingredients to the wet, gently stirring to combine.
  5. Add the chocolate chips. Avoid over mixing.
  6. Pour into prepared loaf pan. (Optional): Place several chocolate chips on top of the batter for aesthetics.
  7. Bake for 50-60 minutes. Halfway through baking, you may want to lightly cover with foil to avoid the top from over-browning. Begin checking at 50 minutes for doneness. Toothpick will come out mostly clean.
  8. Allow to cool in the pan on a wire rack for about 15-20 minutes. Remove & allow to cool completely on a wire rack before slicing & enjoying!


Adapted via The Idea Room + Sally’s Baking Addiction



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