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This Healthy Pumpkin Chocolate Chip Bread is gluten free, dairy free, and low in sugar. It’s pillowy soft, moist, and filled with subtle sweetness from the pumpkin, warming spices, and chocolate chips making this the perfect fall bake! Enjoy it for breakfast, snacks, or as a healthier treat.
There are certain Fall recipes that I make every single year and they never get old. This pumpkin chocolate chip bread is one of those recipes and honestly, something I make almost weekly in the Fall! There’s something so comforting about baking a fresh loaf on the weekend so I have it for a treat throughout the week. Some of my other favorites that I look forward to making every year are my Pumpkin Protein Bars, Mom’s Famous Pumpkin Cake with Maple Cream Cheese Frosting, and Taylor Swift’s Chai Sugar Cookies. They’re all the best of fall flavors in different forms and can be made to enjoy with others, for a special occasion, or just to make for fun!
I will say though that my favorite combo by far is pumpkin and chocolate. Regular pumpkin bread is amazing but there’s nothing better than having chocolate chips with every bite of this bread. Between the BEST light and airy texture, melted chocolate, and cozy spices, this bread is unmatched. Let’s just say that after years of baking this, I’ve perfected the recipe, and you’re going to be obsessed 😍
Watch the full video tutorial HERE.
Why You’ll Love This
- Less than five steps – It’s as easy as preheating the oven, lining a loaf pan, mixing ingredients, and baking!
- Lower sugar – We’re using coconut sugar in this recipe to keep it lower sugar and it’s a lot lower on the glycemic index than regular sugar! Another great low sugar alternative would be monkfruit sweetener.
- Fall meal prep favorite – Prep this at the beginning of the week for a quick snack or treat. Store in an air tight container in the fridge or keep in the freezer for longer. Reheat when you’re ready to eat!
- Dietary friendly – This is gluten free, dairy free, high in fiber, and refined sugar free depending on what chocolate chips you use.
What You’ll Need:
- Oat flour – You can buy pre-ground oat flour or I like to make my own by blending oats until a flour forms! My favorite oats are from One Degree Organics because they’re Organic, gluten free, sprouted, and glyphosate free.
- Pumpkin puree – Look for 100% pure pumpkin puree.
- Coconut sugar – You can also use regular sugar or monk fruit sweetener.
- Avocado oil – Any neutral oil will work too.
- Eggs – To make this vegan, use flax eggs to replace the two regular eggs in this recipe. One flax egg is one tablespoon ground flax mixed with three tablespoons water, so double this and let it set for at least five to ten minutes until a gel consistency forms before blending with the other ingredients.
- Baking soda
- Pumpkin pie spice— You can leave this out and use cinnamon instead if you’re not a fan.
- Sea salt
- Vanilla extract
- Chocolate chips or chunks – These are my favorite dairy free chocolate chips or you can chop up a chocolate bar for bigger chunks!
How To Make
- Preheat oven to 350F and line a loaf pan with parchment paper.
- In a medium-sized mixing bowl, add all ingredients except chocolate chips and mix well.
- Gently fold in the chocolate chips.
- Pour the batter into the loaf pan and spread evenly with the back of a silicone spatula. Top with more chocolate chips.
- Bake in the oven for 45-50 minutes until risen and slightly golden.
- Top with flakey sea salt, slice, and enjoy!
Recommended Tools
More Fall Baking Favorites
Easy, Healthy Apple Pancakes (Gluten Free, Dairy Free)
Cottage Cheese Pumpkin Mousse (Gluten Free, High Protein)
Healthy Apple Cinnamon Bread (Gluten Free, Dairy Free)
Healthy Pumpkin Chocolate Chip Bread (Gluten Free, Dairy Free)
Ingredients
- 1.5 cups oat flour
- 1 cup pumpkin puree
- 1/2 cup coconut sugar (or regular sugar)
- 1/4 cup avocado oil (or any neutral oil)
- 2 eggs
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- 1 pinch sea salt
- 1 tsp vanilla extract
- 1/2 cup chocolate chips + more for topping
Instructions
- Preheat oven to 350F and line a loaf pan with parchment paper.
- In a medium bowl, add all ingredients except chocolate chips and mix well. Gently fold in chocolate chips.
- Pour batter into loaf pan and spread evenly.
- Top with extra chocolate chips.
- Bake for 45-50 minutes, when risen and golden brown.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, Facebook, and Pinterest!
This pumpkin bread was really good. So good I plan to make it again tomorrow. It’s dense, but was moist and chocolaty. Love your recipes!
It’s one of my favorites, so glad you liked it!
Can I use almond flour instead of the oat flour??
I have made this twice and it’s SO good. It’s so moist and I put walnuts on top as well as chocolate chips. I’m not great at baking but this is easy and a recipe to keep for sure. Love it.
Thank you for sharing Linda! I’m so happy this is one you’ve made again. I’ll have to try adding walnuts to mine next time, that sounds amazing 😍
Can I use almond flour instead of oat flour? Absolutely love this recipe. I think I can make this in my sleep 😴
So happy you love it! I haven’t tried this with almond flour so I can’t say it definitely will work but you can try substituting the exact amount of oat flour for almond flour. You might need to add a little less liquid (oil) since almond flour is usually more dense! Please let me know if you try and it works for you 🤗
I don’t eat eggs so I replaced them with 2 flax eggs. It’s so delicious 😋 I made it for Thanksgiving and Christmas. Thank you!!
Hi Cassandra! Thank you for sharing that this works with flax eggs too – I’ll make note of that in the blog post. So happy you’ve made this a few times already 🤩