Moist Pumpkin Chocolate Chip Bread

Okay, it may sound basic, but when fall rolls along I’m all over the pumpkin trend. I just love pumpkin so much. Not only is it healthy, but it’s so versatile to cook and bake with. In this pumpkin chocolate chip bread recipe, it really takes this bread to a whole new level. This pumpkin chocolate chip bread is dairy-free and oh-so-delicious. The perfect treat for a fall morning with your coffee or tea. 

Why you’ll love this pumpkin chocolate chip bread: 

• Short Prep: Prep this pumpkin chocolate chip bread recipe in only 15-minutes then enjoy the delicious smells that fill your house as you bake it 
• Dairy-Free: This isn’t a vegan recipe but it’s dairy-free for anyone out there that has dairy sensitivities or allergies 
• Versatile: Throw in your favorite nuts to this bread to add a little crunchy

Ingredient Notes: 

Pumpkin: Pumpkin is so good for you. It has an impressive list of nutritious benefits and is especially rich in vitamin A, and antioxidants, and can even help boost your immunity (perfect for cold & flu season). What’s great about pumpkin is it’s so versatile. You can put it in smoothies, in baking, in cooking, in soups, the options are endless. Hot tip! It’s even good for your dogs if they have an upset belly.

Chocolate Chips: Opt for dark chocolate in this pumpkin chocolate chip bread recipe as it’ll give the most flavor. It’ll also ensure you keep this recipe dairy-free. If you aren’t particular about your chocolate, you could opt for milk chocolate chips here too. 

Spices: The spices are really what bring anything pumpkin-spice related to life and it rings true in this pumpkin chocolate chip bread recipe. The combo of cinnamon, nutmeg, ginger, cloves, etc. provides so much flavor (and smells amazing too).

How do you make pumpkin chocolate chip bread? 

1. Preheat oven to 350F and line a bread tin with parchment paper and lightly grease with cooking oil spray.
2. Into a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a medium-sized bowl add in the pumpkin puree and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined.
4. Add the flour mixture to the pumpkin mixture and stir with a wooden spoon to well combine.
5. Roughly chop the dark chocolate bar and fold it into the batter.
6. Transfer to the baking tin and bake for 50-55 minutes.
7. Cool for 5 minutes in the bread tin and remove and cool completely on the wire rack.
8. For the ganache, melt dark chocolate in the microwave, stir every 10-20 seconds. Set aside. Heat plant-based milk in a pot until it comes to a gentle boil. Pour over the melted dark chocolate, stirring until combined. Directly pour onto pumpkin loaf.

Expert Tips & FAQ: 

Can I make this vegan? You can use egg replacements in place of the 2x eggs in this recipe and opt for the coconut oil vs. butter to make this vegan-friendly.

I don’t like dark chocolate. No problem! Use milk chocolate instead or don’t use chocolate at all. 

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What do I do with leftover pumpkin puree? So many things! Add it to your smoothie, throw it into a creamy pumpkin mac & cheese like this recipe or add it to one of the recipes I list below.

Other pumpkin recipes you’ll love: 

• Vegan Pumpkin Bread
• Pumpkin Hummus with Roasted Garlic
• Pumpkin & Sage Easy Béchamel 

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

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Moist Pumpkin Chocolate Chip Bread

5 from 2 votes

This moist pumpkin chocolate chip bread will not only taste like fall but it'll make your house smell like it too!

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 1 minute min

Total Time 2 hours hrs 1 minute min

Course Vegetarian

Cuisine Baked Goods

Servings 8 -10, 1 loaf

Calories 207 kcal

Ingredients

  

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• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 tsp ginger spice
• dash of cloves spice
• 1 1/4 cup pumpkin puree
• 1/3 cup butter or coconut oil room temperature, then melted
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 6 tbsp. almond milk
• 3/4 cup dark chocolate

For Ganache:

• 3/4 cup dark chocolate
• 2/3 cup plant-based milk

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Instructions

 

• Preheat oven to 350F and line a bread tin with parchment paper and lightly grease with cooking oil spray.
• Into a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
• In a medium-sized bowl add in the pumpkin puree and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined.
• Add the flour mixture to the pumpkin mixture and stir with a wooden spoon to well combine.
• Roughly chop the dark chocolate bar and fold it into the batter.
• Transfer to the baking tin and bake for 50-55 minutes.
• Cool for 5 minutes in the bread tin and remove and cool completely on the wire rack.
• For the ganache, melt dark chocolate in the microwave, stir every 10-20 seconds. Set aside. Heat plant-based milk in a pot until it comes to a gentle boil. Pour over the melted dark chocolate, stirring until combined. Directly pour onto pumpkin loaf.
• Enjoy!

Notes

Replace eggs with 2 ripe bananas or 2 vegan eggs.

Pick your favorite chocolate! Using either dark or milk chocolate will be delicious.

Nutrition

Serving: 10 | Calories: 207kcal | Carbohydrates: 44.4g | Protein: 4.4g | Fat: 8.8g | Saturated Fat: 6.4g | Polyunsaturated Fat: 0.05g | Cholesterol: 37.2mg | Sodium: 341.5mg | Fiber: 1.9g | Sugar: 22.5g

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