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Pumpkin Chocolate Chip Bread

This is an incredibly moist Pumpkin Chocolate Chip Bread and it is loaded with fall flavour from the sweet cinnamon, pumpkin puree and chocolate chips. Enjoy this healthy pumpkin bread! 
Course Breakfast, Dessert
Cuisine American
Keyword dessert, fall, healthy, thanksgiving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 people
Calories 183kcal

Ingredients

Instructions

  • Preheat oven to 375 degrees and spray a bread pan with non-stick spray.
  • In a large bowl, whisk together the eggs, oil, honey and vanilla.
  • Then, it is time to add in the pumpkin puree.
  • Mix everything together to evenly combine.
  • Add all of the dry ingredients and stir well until combined.
  • Add the chocolate chips and fold them into the batter.
  • Pour the batter into the bread pan. Add extra chocolate chips on the top of the batter if you desire.
  • Bake for about 40 minutes or until a toothpick comes out clean.

Notes

  • Use a toothpick to check if the bread is done. Poke the bread in the center and see if the toothpick comes out clean or with batter.
  • You can try my homemade pumpkin puree if you cannot find canned pumpkin.
  • You can line and leave an overhang of parchment on the loaf pan will help you lift the bread out easier. 
  • To store: Store the bread in the fridge for up to a week or on the counter for 3 days. Make sure they're in an airtight container. 
  • To freeze: You can freeze the bread for up to 3 months. You can freeze the bread in an individual slice or as a full loaf.

Nutrition

Serving: 1/12 | Calories: 183kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 216mg | Potassium: 20mg | Fiber: 2g | Sugar: 11g