Pumpkin Chocolate Chip Bread

INTRODUCTION

Pumpkin Chocolate Chip Bread is a cozy, moist loaf that mixes warm spice with sweet chocolate chips. This bread uses canned pumpkin puree and a mix of brown and granulated sugar for rich flavor. It is easy to make and feels like fall in every slice. It can be a healthy treat when you make small swaps, and it is great for meal prep. For a different loaf with a similar feel, try our oatmeal chocolate chip bread for more whole-grain texture and fiber.

This recipe is simple and fits many needs. You can make a lighter option or a high protein meal by swapping a few ingredients. The pumpkin adds fiber and vitamin A. The loaf also freezes well, so it helps save time and reduce waste.

WHY YOU WILL LOVE THIS RECIPE

You will love this Pumpkin Chocolate Chip Bread for many reasons. It is moist and soft. The pumpkin keeps the bread tender and adds fiber. It is a great option when you want a treat that also gives vitamins. This recipe is a lighter option compared to richer cakes. It can be part of a healthy version of dessert or breakfast. It is a good fit for meal prep because you can bake two loaves and freeze one. If you like adding more protein to baked goods, check the idea used in our chocolate chip cookies with cottage cheese for inspiration on boosting protein in sweet treats.

This bread can work for people who watch calories if you control portion size. It can also be turned into a higher protein or lower calorie version with easy swaps in the ingredients list.

HOW TO MAKE Pumpkin Chocolate Chip Bread

This section gives clear steps to mix and bake the loaf. Follow them for a moist and even bake.

You can add extra protein by using Greek yogurt or a small amount of protein powder. For a lower sugar or diabetic-friendly change, reduce the brown sugar and granulated sugar and add a sugar substitute that bakes well.

If you need ideas for adding cottage cheese or other protein swaps, look at that recipe to learn how textures change with dairy swaps.

EQUIPMENT NEEDED

• Two 9×5 inch loaf pans
• Non-stick cooking spray or Baker’s Joy with flour
• Mixing bowls (one large, one medium)
• Whisk and spoon or mixer on low speed
• Measuring cups and spoons
• Spatula
• Wire rack for cooling

Ingredients You’ll Need :

• 15 oz can pure pumpkin puree ((NOT the canned pumpkin pie mixture))
• 1-1/2 cups packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup canola oil
• 1/2 cup sour cream
• 2 eggs, slightly beaten
• 2 Tbsp molasses
• 2 tsps vanilla extract
• 2 tsps pumpkin pie spice
• 2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 3 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 12oz bag mini chocolate chips (semi-sweet)

STEP-BY-STEP INSTRUCTIONS :

1. Preheat oven to 350 degrees. Spray 2 9×5 loaf pans with non stick cooking spray. (I like the bakers joy with flour for this.)
2. In a mixing bowl, mix the pumpkin, brown sugar, granulated sugar, oil, sour cream, eggs, molasses, vanilla extract, pumpkin pie spice, cinnamon and ground nutmeg together until well combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
4. Add the dry ingredients to the wet mixture and mix gently (on low if you use a mixer) until just combined.
5. Stir in the chocolate chips.
6. Divide the mixture between both of the pans, (I like to sprinkle a few of the chocolate chips over the top so it looks pretty.)
7. Bake for 50 minutes.
8. Cool in the pan for 10-15 minutes, then run a knife around the edges and flip it out of the pans.
9. Allow to cool completely on wire racks before slicing.

HOW TO SERVE Pumpkin Chocolate Chip Bread

Serve the bread in thin slices to keep portions controlled. One slice with a side of plain Greek yogurt gives a more balanced snack or breakfast. Swap the chocolate chips for dark chocolate chips if you want less sugar and more antioxidants. A thin spread of nut butter adds healthy fat and makes the slice more filling.

For a low calorie plan, serve a smaller slice with fresh fruit and a cup of tea. This choice can fit into a plan that is good for weight loss when you keep portions modest. This bread can also be part of a balanced breakfast with a boiled egg and fruit for a mix of protein and fiber.

Portion control tips:

• Cut the loaf into 12 thin slices instead of 8 large slices.
• Pair one slice with protein like Greek yogurt or a small handful of nuts.
• Freeze individual slices for single-serve thaw-and-eat breakfasts.

STORAGE & FREEZING : Pumpkin Chocolate Chip Bread

Store leftover bread at room temperature for up to 3 days in an airtight container. For longer storage, wrap tightly in plastic wrap and place in a freezer bag. Freeze up to 3 months. Thaw in the fridge or on the counter. To reheat, warm a slice in a toaster oven or microwave for 15–30 seconds until warm.

If you plan meal prep, slice and wrap each portion before freezing. This helps you take one slice at a time and keeps calories and portions in check.

SERVING SUGGESTIONS

• Balanced breakfast: One slice, one boiled egg, and fresh berries.
• Snack: A small slice with plain Greek yogurt for a high protein meal.
• Dessert: Warm a slice and add a spoon of light whipped cream or a few extra chocolate chips on top.

For a dairy-free pairing, serve with almond milk yogurt and fresh sliced pear. If you want a warm treat that is still balanced, have one small slice with a side of cottage cheese for protein. You can learn more about cookie recipes that use cottage cheese for added protein and texture by reading our piece on thick chocolate chip cookies and seeing how dairy can change texture in baked goods.

VARIATIONS

• Healthier version: Use 1 cup of whole wheat flour and 2 cups all-purpose flour, lower brown sugar to 1 cup, and cut granulated sugar to 1/4 cup. Replace half the oil with mashed banana or unsweetened applesauce for a lighter option. This makes a healthier version with more fiber and fewer calories per slice.

• High-protein or low-carb version: For a high protein meal, swap the 1/2 cup sour cream for 1/2 cup plain Greek yogurt and add 1/3 cup unflavored protein powder (reduce flour by 1/3 cup if batter feels thick). For a low carb twist, replace 1 1/2 to 2 cups of flour with almond flour and reduce sugar; bake time may vary. These swaps make the bread more filling and closer to a high protein meal.

• Air fryer or oven-baked version: You can bake small loaves or muffins in an air fryer. Use silicone loaf pans that fit your air fryer basket or a muffin pan. Reduce time to 18–25 minutes at 320°F for muffins or small loaves and check for doneness with a toothpick. For an all-oven method, follow the directions above. For dairy-free changes, see this dairy-free chocolate chip cookies recipe for ideas on replacing dairy and still getting good texture.

FAQs

Q: Is this bread healthy?
A: This bread can be part of a healthy diet when served in small portions. Pumpkin adds fiber and vitamins. You can make a healthier version by lowering sugar, using whole wheat flour, or adding Greek yogurt for more protein.

Q: Can I make this recipe diabetic-friendly?
A: Yes. To make it more diabetic-friendly, reduce the sugar amounts and use a baking-safe sweetener. Add more fiber by using whole grain flour. Keep portion sizes small and pair slices with protein to slow sugar absorption.

Q: How long will the bread last in the fridge?
A: Wrapped in plastic and kept in an airtight container, the bread will keep in the fridge for up to 5 days. For longer storage, freeze slices.

Q: Can I use fresh pumpkin instead of canned?
A: Yes. Use cooked and mashed fresh pumpkin. Make sure it is thick and not watery. One 15 oz can equals about 2 cups of cooked pumpkin. If your pumpkin is watery, drain it or cook longer to remove moisture.

Q: How can I make it high protein?
A: Swap sour cream for Greek yogurt, add a scoop of protein powder, or blend in cottage cheese and then fold in chocolate chips. These swaps increase protein and make the bread more filling for a high protein meal.

Q: Can I bake this in the air fryer?
A: Yes. Small loaves or muffins work well in air fryers. Use a lower temperature and check often. This is a handy way to bake a quick batch when your oven is busy.

MAKE-AHEAD TIPS FOR Pumpkin Chocolate Chip Bread

• Bake two loaves and freeze one for quick meals. This makes it great for meal prep.
• Slice and wrap each piece before freezing. It saves time in the morning and helps with portion control.
• Store in the fridge for up to 5 days for easy grab-and-go breakfasts.
• You can mix the dry ingredients the night before and keep them in an airtight bag. Next day, add the wet ingredients and bake for a fast bake time.

This Pumpkin Chocolate Chip Bread is forgiving and flexible. With small swaps it can be a lighter option or a higher protein snack. It is simple to make, good for meal prep, and can be part of a plan that aims for lower calories and balanced meals.

Print