Pumpkin Chocolate Chip Bread with Whole Wheat Flour and Coconut Oil

Last updated on November 8, 2019

This pumpkin chocolate chip bread is made with coconut oil and whole wheat flour. It’s moist and delicious, and a great way to use up that last cup of leftover pumpkin purée. 

Pumpkin Chocolate Chip Bread Recipe

This pumpkin chocolate chip bread is my new favourite quick bread recipe. In fact, I’ve made it three times in the past month.  I’m such a sucker for anything pumpkin and chocolate.

I’m trying to eat healthier though, so I make this pumpkin bread with coconut oil instead of butter, and I replace some of the all purpose flour with whole wheat flour. It makes me feel a little less guilty, but it still satisfies my sweet tooth and pumpkin cravings.

By the way, if you’re looking for a pumpkin chocolate chip cake recipe rather than a loaf, I have a fantastic recipe right here.

Great way to use up leftover pumpkin puree

The reason I’ve made this particular recipe so many times recently is because it uses up the leftover pumpkin puree when I make my pumpkin chocolate chip cookies. And the reason I’ve made those three times recently is because I have two starving college students who devoured a double batch of the when they came home for a weekend, and they each wanted a double batch to take back to school with them.

And so, you can see, the two recipes pretty much go hand in hand. Whenever I make pumpkin cookies, I follow up with a loaf of this bread. It’s a win-win: cookies for the kids, and a loaf of pumpkin chocolate chip bread for me. I’m certainly not complaining.

You may also enjoy our Pumpkin Chocolate Chip Muffins

Ingredients:

• 1 & 2/3 cups flour (I use 1 cup regular flour and 2/3 whole wheat flour)
• 1 cup sugar
• 1 tbsp cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1 cup pumpkin pureé
• 1/2 cup virgin coconut oil, melted
• 2 eggs
• 1 cup chocolate chips

Note: to substitute some of the flour with whole wheat flour: 

This recipe calls for 1 & 2/3 cups of all purpose flour, but I prefer to sub in some whole wheat flour to amp up the fibre and nutrition. When I make this loaf, I use 1 cup of AP flour and 2/3 cup whole wheat flourTo make  your pumpkin chocolate chip bread:

Instructions:

Preheat your oven to 350ºF, and spray your loaf pan with non-stick spray.

Start by sifting together your dry ingredients.

Next up, in a medium bowl, whisk the melted coconut oil, eggs and pumpkin together.

A note about coconut oil: Virgin coconut oil will smell like coconut and it’s made from the coconut meat. Regular coconut oil is refined, and processed from the coconut kernel. Go for virgin coconut oil. It’s the one that packs some great health benefits.

Stir the chocolate chips into the pumpkin mixture.

Fold the pumpkin/chocolate chip mixture into the bowl of dry ingredients and gently stir until everything is just moistened.

Pour the batter into a loaf pan sprayed with non-stick spray and bake for one hour.

If your pumpkin bread requires more baking time:

Because this is a dense bread and because oven temperatures vary, your bread may not be fully cooked in the centre after an hour. That’s ok, that’s usually the way it is with mine too. Simply tent some foil over the top of the bread to prevent it from burning, and continue to bake, doing the toothpick test every 10 minutes beyond the hour.

When the centre is fully cooked, remove the loaf from the oven and let it cool in the pan for 5 minutes. Mmmm…. Look at that, wouldya?

Run a knife around the edge of the pan and turn your bread out onto a cooling rack and allow to cool for 5-10 minutes before slicing.

To store Pumpkin Chip Bread:

To preserve the moistness of the bread, wrap in foil while it’s still slightly warm.

More of our Best Pumpkin Chocolate Chip Recipes:

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Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.