chocolate chip pumpkin bread
This Chocolate Chip Pumpkin Bread is my official “hello!” to fall. Perfectly moist and pumpkin-flavored, studded with dark chocolate chips and baked with sweet vanilla oatmilk, this delicious dairy-free quick bread is perfect for breakfast, as an after-school snack or for dessert during the coziest months of the year (or any time, really).
This post is a sponsored collaboration with Planet Oat. All opinions are my own.
Chocolate Chip Pumpkin Bread
It’s September. School is in session, there’s a tree outside my window that’s turned a brilliant red and I can feel the crispness in the air. So I think it’s finally safe/fair to say — fall is here, and therefore, so is pumpkin season.
Likely, you know by now that I am a 100% lover of pumpkin. There are no less than a dozen recipes on my blog that involve pumpkin, and I won’t be stopping any time soon. And this Chocolate Chip Pumpkin Bread? Don’t tell the others, but it might be my new favorite pumpkin recipe.
Here’s why I stand by that bold claim: This bread is SO tasty. It’s dense and moist, and the flavors of pumpkin and chocolate shine through equally. But the best part? It’s deliciously dairy-free, thanks to the addition of Planet Oat’s Oatmilk, aka, my official oatmilk of choice.
What I Love About Planet Oat Oatmilk
I say this with complete sincerity: I love Planet Oat Oatmilk. Every flavor is obsession-worthy, from the Extra Creamy (perfect for homemade lattes) to the Dark Chocolate (my five-year-old daughter’s new favorite treat). Personally, I’m partial to the Vanilla flavor, since it goes well in everything from my morning coffee to a bowl of cereal to, of course, this easy pumpkin bread recipe. The natural sweetness of the oatmilk and vanilla lends itself perfectly to pumpkin and chocolate for a combination of flavors that makes me (and my mouth) ridiculously happy — like the fall version of Buddy the Elf.
Not only is Planet Oat Oatmilk delicious and versatile with a full-bodied taste and creamy texture, but it’s good for you, too. It’s dairy-free, gluten-free, soy-free, lactose-free, peanut-free and tree nut-free and full of vitamins like A, D, B12, riboflavin and calcium. Planet Oat Oatmilk also contains more fiber than almond milk or dairy milk (and 2-3x more protein than almond milk!). In short, when it comes to dairy-free milks, I’m fully an oatmilk supporter — and my family is, too.
How to Make Chocolate Chip Pumpkin Bread
Making this chocolate chip pumpkin bread is super simple, which is great, because in these early days of getting both kids off to and home from school, I need SIMPLE. Avery loves eating it as a quick breakfast before heading off on the bus, and Addy loves to munch on it as an after-daycare snack or after-dinner treat (picking out all the chocolate chips first, of course). And I can feel good about feeding them this bread any time knowing that there are plenty of nutrients packed inside.
To make this bread, just whisk together the dry ingredients — some flour and fall spices, such as cinnamon and pumpkin pie spice — then stir in a mixture of pumpkin, sugar and Planet Oat Vanilla Oatmilk. Fold in the chocolate chips, then pour the batter into a loaf pan. Top with a few more chocolate chips, then bake until your entire home smells like a fall-scented candle. Let the bread cool completely, then slice it up and serve it anytime you need a sweet, satisfying pick-me-up.
Friends, if you’re looking for a delicious dairy-free treat, something to welcome in the fall/pumpkin season or an easy and tasty way to get in some added oatmilk-derived nutrition, this chocolate chip pumpkin bread is for you. Happy fall, y’all!Print
The delightful combination of chocolate and pumpkin comes together in this soft, tender, dairy-free quick bread! Make a loaf or two to snack on or enjoy for breakfast all season long.
- 1 3/4 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 2 eggs
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 cups canned pumpkin (not pumpkin pie mix)
- 1/2 cup vegetable oil
- 1/4 cup Planet Oat Vanilla Oatmilk
- 2/3 cup semisweet chocolate chips, plus more for topping*
- Position oven rack to lower third of oven. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper; spray bottom and sides with cooking spray.
- In a large bowl, whisk flour, cinnamon, baking soda, salt and pumpkin pie spice until well combined. In a separate medium bowl, whisk eggs and sugars until well combined. Whisk in pumpkin, oil and oatmilk until smooth.
- Pour wet ingredients into dry ingredients. Stir with a spatula until just combined (there may be a few lumps); do not overmix. Gently stir in 2/3 cup chocolate chips.
- Pour and spread batter into prepared pan. Top with more chocolate chips, if desired. Bake 1 hour to 1 hour 10 minutes until a toothpick inserted in center of the loaf comes out clean; cover with a tent of foil halfway through baking if top of loaf is getting too brown.
- Cool loaf completely in pan on a cooling rack, about 1 hour. Store in airtight container at room temperature up to 3 days or in refrigerator up to 1 week.
- Look for dairy-free chocolate chips in the baking aisle to make this bread entirely dairy-free, if desired.
- You can find Planet Oat Oatmilk nationwide at Kroger’s, Shaw’s, Amazon Fresh and other major retailers! Click here to find Planet Oat near you.
Keywords: oatmilk bread, dairy free pumpkin bread, dairy free quick bread
Craving more pumpkin-filled goodies? Here ya go: