Chocolate chip pumpkin bread delivers cozy fall flavor in every fluffy, chocolate-studded slice. It’s dairy-free, quick to mix, and makes a great afternoon snack or breakfast!
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).
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.
When it comes to dairy-free milk, I’m fully an oat milk 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 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! To make the version without pumpkin, make this Classic Banana Bread or my banana chocolate chip muffins!
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Chocolate Chip Pumpkin Bread
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 2 eggs
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 ½ cups pumpkin puree, not pumpkin pie mix
- ½ cup vegetable oil
- ¼ cup alternative milk, unsweetened oat milk, almond milk
- ⅔ cup semisweet chocolate chips, plus more for topping*
Instructions
- 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.
Notes
- 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.
- 9×5-inch loaf
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Craving more pumpkin-filled goodies? Here ya go:
Pumpkin Challah
Pumpkin Spice Puff Cereal
Pumpkin Zucchini Bread
Pumpkin Chai Doughnut Muffins
Pecan-Pumpkin Pie with Bourbon Whipped Cream
I made this bread with coconut milk and sugar-free chocolate because that’s what I have available these days. This pumpkin bread was flavorful and moist. Also, a big fan of mixing by hand and how easy it is to make.
Can’t wait to try this recipe!
Olivia, I hope you love it!
I tried it out. I absolutely loved it. Thanks so much for posting this recipe! I actually have a question. With the email subscription, am I supposed to get new recipe posts?
Olivia, Yes! You will get new recipe posts with an email subscription.