Pumpkin Dark Chocolate Chip Bread

There comes a time every year when I start wanting to bake with pumpkin. It usually happens once there’s a chill in the air and the leaves start changing, but this year, it happened early.

I’m not the only one who feels this way; when I went to the grocery store to buy pumpkin puree the other day, it was all sold out. Every. single. can.

Luckily, I knew people weren’t going for the organic pumpkin puree, so I managed to get my hands on a couple (2 for $5…a bit steep for pumpkin, but desperate times call for desperate measures). I took them home, opened a can, and made this pumpkin dark chocolate chip bread.

A couple notes about this bread: First, it’s incredible. Second, it pays to use really good dark chocolate chips. Aside from the pumpkin, the chocolate is a standout ingredient. It adds just the right amount of sweetness and pairs well with the pumpkin. I like to throw some dark chocolate chips on top of the batter before I bake the whole loaf, but if you’re not feeling chocolate overload (and then, who are you?), you can skip that step.

I enjoyed this pumpkin loaf fresh out of the oven and then many days after. It’s great with a cup of coffee or tea. It basically can pass as any meal in a pinch.

Here’s a song to get you started on your pumpkin dark chocolate chip bread journey.

Pumpkin Dark Chocolate Chip Bread


1/2 cup whole wheat flour
1/2 cup plus 1/3 cup all-purpose flour
1 cup old fashioned rolled oats
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground all spice
1/4 tsp ground nutmeg
1/4 tsp kosher salt
2 large eggs, at room temp
1/2 cup lightly packed brown sugar
2 Tbsp canola oil
1/3 cup milk
1 1/4 cups unsweetened pumpkin puree
2/3 cup dark chocolate chips plus more for sprinkling on top


Place a rack in the center of your oven and preheat it to 350 degrees F. Heavily coat a 9×5 loaf pan with nonstick spray and set aside.

Whisk together the flours, oats, baking powder, baking soda, ground spices and salt in a bowl. In the bowl of a stand mixer, beat the eggs, oil and brown sugar on medium until well combined. Beat in the milk and pumpkin puree until combined.

Use a heavy spoon to mix the wet ingredients into the dry ingredients. Do not overmix! Mix it until it’s just combined and there are no traces of flour. Gently fold in the dark chocolate chips.

Transfer the batter into the prepared loaf pan, smooth the top with a spatula, and then sprinkle extra dark chocolate chips on top. Bake for about 40 to 50 minutes (checking at 40 if you have a fast oven like mine), or until a toothpick inserted in the center of the loaf comes out clean. Place the loaf on a wire rack to cool all the way before slicing. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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