Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

I know it’s April and I am still talking about pumpkin recipes – I can’t help it I love pumpkin and try to enjoy it year round. In fact, I love any baked goods that have the warm aromas of pumpkin pie spices such as cinnamon, nutmeg, cloves, and allspice. In my opinion, it would be a crying shame to limit these flavors and spices to be enjoyed only during the fall and winter months.

This pumpkin chocolate chip bread recipe, adapted from the King Arthur Flour Whole Grain Baking Cookbook, is my favorite.

I make a double batch every couple weeks – enjoying one, then freezing the other. My hubs and girls also share my love for warm spices and pumpkin so they look forward to having this bread available for breakfast or an afternoon snack.


A slice of this bread, made with 100% whole wheat flour and nutritious pumpkin, has 261 calories and is 7 Weight Watchers Points Plus. If you choose, you can reduce the calories even more by omitting or limiting the chocolate. However, if you are in the mood for a little chocolate fix this pumpkin bread will do the trick and more.

Please note that I have tried to make this recipe with reduced sugar and did not like the outcome. The texture was a little too dry for me. If that does not bother you and would like to use less sugar then experiment and see if you like it.

Pumpkin Chocolate Chip Bread
Prep time
Cook time
Total time
Serves: 24
  • 2 cups whole wheat flour ( I use King Arthur Flour Flour Premium 100% Whole Wheat)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ⅛ teaspoon allspice *optional, I just love the taste
  • 1 stick unsalted butter, softened
  • 1 cup light brown sugar
  • ¼ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extact
  • 1 cup canned pumpkin (My favorite brand of canned pumpkin is Farmers Market Organic Pumpkin)
  • ½ cup chocolate chips
  1. Preheat oven to 350
  2. In a medium bowl, mix together flour, baking powder, baking soda, salt, pumpkin pie spice, and allspice (if using). Set aside.
  3. In a large mixing bowl, using an electric hand held mixer, blend together sugars and butter. Then blend in one egg at a time until all are completely blended in. Blend in the vanilla and pumpkin.
  4. Slowly mix in the dry ingredients into the wet ingredients just until moistened. Do not over mix.
  5. Stir in the chocolate chips. Again, do not over mix.
  6. Pour batter into a 9 x 5 bread pan sprayed with cooking spray.
  7. Bake for 50 - 60 minutes. Mine bake perfectly at 50 minutes. To check if done stick a toothpick or knife in the centerof the bread. If it comes out clean then it is done.
**please note when I double this recipe I double all ingredients except the pumpkin. Instead I  use one 15 ounce can of pumpkin which comes to just under 2 cups. They turn out perfect. This way I use up a whole can and don't have to worry about just having a little leftover.
Nutrition Information
Serving size: ½ a slice Calories: 131 Fat: 5 Carbohydrates: 19 WW Points +: 4 Fiber: 1 Protein: 3

Freezer Cooking Instructions

This bread can be prepared for the freezer in two different ways. You can freeze it whole by letting it cool completely then wrapping in plastic wrap and foil then putting into the freezer. Or you can slice into individual servings wrap in plastic wrap then place together in freezer bag in the freezer.

To thaw take bread out of the freezer and let it thaw on the counter or heat up in oven or toaster oven at 350 for 7-10 minutes.

Kitchen Resources

This recipe is adapted from the King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains. I used a Cuisinart Hand Mixer to mix the ingredients. It was baked using a  Wilton Aluminum 9 x 5 Inch Loaf Pan.

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  1. Do you ever cook with lighter version ingredients? Like splenda?

    • Hi Jen! I personally do not like any sugar substitute so I do not bake with them. Not to say it would not work . A lot of people do and have found a way to successfully bake with them. For me I would rather just reduce the sugar or in this case maybe just have a smaller piece. If you make this with sugar substitute I would like to hear about your results.

    • Diana Cannon Hovey says:

      Raw sugar would probably be the healthiest substitute…I’m not sure how honey would do in this recipe….Even though honey is outstanding for us to consume!

  2. This looks so yummy! My daughter and I love all pumpkin foods…and my hubby will eat them only if there is chocolate involved too 🙂

  3. I agree with Tammy, the last time I did make regular pumpkin bread and I did use splenda, it did not turn out right and tasted a bit off. That was my experience with it! 🙂 Regular natural sugar is not bad for you as long as you don’t go crazy with it!

  4. Did you use semi-sweet or milk chocolate chips? Also, I’m not expert so I just don’t know…how important i is it that the butter is unsalted?

    • Hey Erika! Sorry just saw this. I used semi sweet chocolate chips. I usually use unsalted butter in baking because most recipes already call for salt. I don’t think it would make a huge difference but it may taste a bit saltier. Let me know how it turns out.

  5. OMGosh!!!! This was soooooo delicious! I made four mini-loaves yesterday, and I have a feeling I’ll be making four more mini-loaves today just so that I’ll have some for the rest of the week! Y-U-M!!!!!
    Tammy, have you ever tried using carob chips instead of chocolate chips? I’ve heard that would be an alternative, but I’ve never tried using them. ????

  6. I make a similar recipe for chocolate zucchini bread, but instead of a loaf, I make them in muffin pans. Gives you the perfect portion, and if you use the paper cups cleanup is a snap. I put two muffins to a sandwich bag and six of those bags fit into one gallon sized freezer bag. A few seconds in the microwave and yum time.

  7. So yummy! My whole family and the friends I made it for all loved it! It’s a keeper 😉

  8. Have you tried making this with gluten free flour? My son has a sensitivity and we’ve tried several different brands of GF flour but my bread and muffins never turn out the same. Thanks!

  9. We’re all about year-round pumpkin too- It’s one of the few things all 5 of my kids agree on! We use Spelt flour (seems to be less inflammatory to our systems than regular wheat flour) and sweeten with maple syrup. It’s a perfect compliment to the pumpkin, great for baking, and better for the body!

  10. This is a great recipe. I substituted Splenda products for the sugar and brown sugar. I made two loaves. One was with the chocolate chips as the recipe states and for the second loaf I decided to try vanilla chips. While they are both SOOOOO good, I think I’m partial to the vanilla chips. I’m probably going to be bringing a couple loaves with me when I go to my sister’s for Thanksgiving week.

  11. Hi
    Your description says it only has 7 WW points, bu then I scroll down to the nutritional info and it says it has 19 WW points

  12. Hi there ,,, I have a can of pumpkin pie filling I bought by mistake .. Can I use it and just omit some spice and sugar ?


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