It was only a matter of time before something with pumpkin made it onto the blog haha. After creating my Baked Cinnamon Chocolate Chip Donuts, I was definitely craving something with pumpkin in it. I love making pumpkin bread to have around for dessert or a even a sneaky sweet breakfast, but when I made my first batch of pumpkin bread for the season, my husband kept insisting that chocolate chips would make the bread sooo much better.
So, here we are.
Creating this recipe was pretty simple because it’s actually based on my Cinnamon Chocolate Chip Donuts. I just upped the flour a tad, swapped yogurt for pumpkin, and tweaked some of the quantities.
The result? Delicious pumpkin chocolate chip bread which gives you exactly what you want in a fall treat. I ate two slices of this during my little photoshoot here, so that should tell you how it tastes haha.
A couple notes on this recipe
I do have a couple tips for when you try out this recipe.
First, make sure the egg whites and almond milk really are room temp or close to it. Otherwise, the coconut oil will harden when you add it to the batter.
Second, it’s really important to let the coconut oil cool because otherwise the chocolate chips might melt and swirl in the batter (which I guess could also be cool.)
Third, here’s a nifty trick to disguise any holes you make when testing the bread for doneness: simply stick a chocolate chip on top! I checked this bread twice, and you’d never know 😉
And I think that’s it. Here’s the recipe!
Pumpkin Chocolate Chip Bread
Nutrition per portion
Ingredients
- 1 ⅔ c (200 g) AP flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¾ tsp pumpkin pie spice
- 1 c (205 g) granulated sugar
- 2 large egg whites, room temp
- ¼ c (59 mL) almond milk, room temp
- 1 c (245 g) pumpkin purée
- ¼ c (59 mL) coconut oil, melted and cooled
- 1 ½ tsp vanilla extract
- ¾ c (135 g) chocolate chips, plus extra
Method
- Preheat the oven to 350°F. Grease a 9-inch bread pan with non-stick spray. (A similar pan size will work, but you’ll need to adjust the baking time accordingly.)
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a medium-sized bowl, mix together the sugar, egg whites, almond milk, and pumpkin purée until smooth. Add the coconut oil and vanilla extract and stir quickly to combine.
- Add the wet mixture to the dry mixture and mix with a hand mixer until just combined.
- Stir in the chocolate chips by hand.
- Pour the batter into the prepared pan. Sprinkle a few extra chocolate chips on top of the batter, just for looks.
- Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out with crumbs on it. (If you're not sure if it needs another minute or two, take it out because it will continue to cook a tad after you take it out of the oven.)
- Let the bread cool completely before removing it from the pan. Otherwise, you risk making a slight mess with the hot chocolate chips.
