This healthy pumpkin bread with chocolate chips is earth-shatteringly good. It’s made with whole wheat flour, a whole can of pumpkin, maple syrup and mini chocolate chips. It is both an all-time fan favorite and one of my favorite recipes on Healthy Seasonal Recipes. I can’t wait for you all to bake it!!

A stack of slices of Chocolate chip pumpkin bread


I originally shared this recipe on September 20th, 2016. I have updated the text and added a video today.

Creating This Healthy Pumpkin Bread Recipe

My kids have this joke when they try one of the recipes that I’m working on that they particularly love. They’ll say, “Oh, no, Mom, this is terrible. You definitely have to test this again.” Because they want to eat it again and again. Get it? Funny funny. Those little monkeys.

With this healthy pumpkin bread, they definitely laid it on thick about how gross it was. And I agreed with them. That I wanted to taste it again. And actually I did have to test it again, because it was toooooo moist. Yes, there is such a thing.

You see, when this loaf of chocolate chip pumpkin bread came out of the oven it had “an impressive rise.” {This is a term coined by Christine, who cross-tested recipes for my cookbook.} The first time I made the bread, it then sunk down to a flat top as soon as it cooled. What’s more, the inside of the loaf had a slightly wet battery layer toward the bottom of the loaf. As if it had settled under its own weight.

We actually loved that first version of it because it was so moist. Like, stick to the roof of your mouth, cake, moist. But that little food science, test kitchen nerd voice in my head sent me back in for another test. And there were also those two little girl voices that told me it was “terrible!”

To give it more structure, I could have made it less wet, by decreasing the liquid — the obvious choice being the pumpkin — but I wanted to use a whole can of pumpkin, because I am a team player and I know you don’t want a recipe that uses less than a whole can.

So I just upped the flour a tad, baked it for a few more minutes, and bam. Perfection. Like oh my granola, it’s so good, I had it for breakfast and lunch today. That good! And I wish, like my kids, that I could say it was “terrible” so that I would have another excuse to “test” it again. But it rocks just the way it is.

So when I make it again (tomorrow probably, because there is only one slice left and I am already thinking I’ll be eating another piece for dessert tonight) it won’t be for the sake of culinary science. It will be for the sake of needing this healthy pumpkin bread in my belly again.

an overhead view of a sliced loaf of pumpkin bread on a blue table

What Makes This Chocolate Chip Pumpkin Bread Healthy? 

Yes, there are mini chocolate chips in this pumpkin bread recipe, but otherwise this is a much healthier take on the classic loaf. Here’s what makes this chocolate chip pumpkin bread healthy: 

  • Whole Wheat Flour — Whole wheat flour has a delightfully nutty taste thanks to the bran and germ that’s included in the flour. It’s packed with vitamins, fiber and minerals and is much heartier than regular all-purpose flour. 
  • Pure Maple Syrup — Instead of refined sugars, this healthy pumpkin bread is sweetened with maple syrup. Maple syrup contains lots of minerals, like manganese, zinc and potassium. Just make sure you’re buying pure maple syrup, and not the artificially flavored stuff! 
  • Pure pumpkin puree —Pumpkin is rich in vitamin A and is high in antioxidants. This recipe uses an entire can of pure pumpkin puree (not the pre-sweetened pumpkin pie filling!) It’s fairly neutral in flavor, making it a wonderful addition to breads, soups, and stews! 
  • Use Mini Chocolate Chips— Just like my Chocolate Chip Banana Bread, I used mini chocolate chips by Ghirardelli because a mere ¾ cup of them goes a long way. Because they are smaller, they spread out more in the batter so you get a little chocolate in every bite.


How to Make Healthy Pumpkin Bread with Chocolate Chips

Start with the dry mix

This is a silly detail, but one I am pretty consistent about. It has to do with doing less dishes! I like to mix the dry mix first because I whisk it together. The dry ingredients don’t stick to the whisk. Then when I go to whisk the wet ingredients for the pumpkin bread, which do stick to the whisk. If I did it in the reverse, I would have to wash the whisk in between! 

Note if you’re trying to prep ahead, you can mix the dry and wet mixes separately and store them overnight. Just cover and refrigerate the wet mix. 

How to Use Homemade Pumpkin Puree for Pumpkin Bread

If you’re using home-made pureed pumpkin, make sure you strain it overnight through several layers of cheesecloth in a fine mesh sieve. (Note: Do so in the fridge.) When you’re done straining it, weigh out 14 ounce to sub in for the canned pumpkin. 

Mix the Wet Ingredients Separately

After I’ve whisked the dry ingredients, I whisk together the wet ingredients. I do this in my largest bowl, so I have room to add the dry ingredients to it. 

I really love this organic canned pumpkin. It has really great thick texture and beautiful light yellow orange color. 

Mix the Pumpkin Bread batter Together Just Before Baking

Quick breads, of which, this is one, are leavened with chemical leaveners, such as baking soda and or baking powder. This is opposed to a bread leavened with yeast. Chemical leaveners have a limited ability to release gas, so you only want to activate them right before you bake them, so they give the pumpkin bread batter the maximum amount of rise. 

So I make sure my oven is hot and my pan is coated with cooking spray before I mix together my batter. Then I just stir them together with a silicone spatula. Then I scrape it into the pan, add some extra chocolate chips on top to make it pretty and pop it right in the oven.

Bake the Pumpkin Bread

This bread really poufs up in the oven, and even with the extra flour does fall a bit once it comes out. The resulting texture once it is cool is nice and dense and moist, but not wet.

Let The Loaf Cool in the Pan

Because it is so dense and moist, I let the bread cool IN THE PAN because if you try to turn it out onto a cooling rack it can’t really hold up its own weight. Yeah! It is that pumpkiny.

Steps To Make this Chocolate Chip Pumpkin Bread

Follow My Pumpkin Board on Pinterest for more Pumpkin ideas! Follow My Pumpkin Board on Pinterest | Healthy Seasonal Recipes


pumpkin chocolate chip bread

Hey, one more thing before I go. I just wanted to say thank you so much to all of you who have been coming back by and leaving comments to say that you have tried a recipe. I cannot tell you how awesome that is for me. I have noticed it more and more over the last few months, and I wanted to say thank you so much! It really fills up my sails and makes me want to make more and more awesome recipes for you guys. So thanks.


Pumpkin Chocolate Chip Bread on healthy seasonal recipes

Friends! If you have tried and love this recipe but haven’t yet given it a rating, please do! It’s easy just leave a quick review and click on the stars below! 

Happy Cooking!

More Easy Bread Recipes: 

  1. I’ve been baking batch after batch of this Pumpkin Streusel Bread this fall too. It’s amazing in it’s own way! Try them both! 
  2. This is another bread recipe that required many tests to get it just right and the results are divine: Healthy Blueberry Lemon Bread
  3. Pack slices of this sturdy Healthy Zucchini Oat Bread in your kiddos lunchbox.
  4. My Chocolate Chip Zucchini Bread is the summer equivalent to this pumpkin bread, so if you love today’s pumpkin bread, make sure you check it out too.
  5. I love the way the dates melt into the batter of this naturally sweet Banana Bread with Dates and Walnuts. 
  6. If I were to marry a loaf of bread, it would probably be this Almond Cranberry Bread. Is that weird?
a stack of Healthy Chocolate Chip Pumpkin Bread on a white plate

healthy pumpkin bread with chocolate chips

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices 1x
  • Category: Snack
  • Method: Baked
  • Cuisine: American


Healthy Pumpkin Bread with Chocolate Chips is an all-time fan favorite recipe. It is sweetened with all-natural unrefined maple syrup, and uses whole-wheat flour. It is incredibly moist and addictively good! You’ll make it over and over!



  • 1 ¼ cup white whole-wheat flour
  • 1/3 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 15-ounce can pumpkin puree
  • ½ cup avocado oil or organic canola oil
  • ½ cup dark pure maple syrup
  • 2 teaspoons vanilla extract
  • ¾ cup mini chocolate chips


  1. Preheat oven to 350ºF. Generously coat a 8 ½ by 4 ½-inch loaf pan with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour,pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Whisk eggs, pumpkin, oil, maple syrup and vanilla in a large bowl until smooth. Add the dry ingredients into the wet ingredients and stir with the silicone spatula until moistened. Add chocolate chips and stir until just combined.
  3. Spread the batter out into the prepared loaf pan. Bake until the bread has risen and the center springs back when lightly touched, 58 to 65 minutes. Test with a toothpick to make sure there is no uncooked batter in the center. Let cool completely in the pan on a wire cooling rack. Run a knife around the edges before turning out and slicing.


I prefer to use dark maple syrup when cooking. It has the strongest maple flavor. Note that baked goods sweetened with maple syrup have a darker color.

White whole wheat flour can be substituted one for one with whole wheat flour. I like white whole wheat because it is lighter in color and it has a less pronounced wheaty flavor.


  • Serving Size: 1 slice
  • Calories: 241
  • Fat: 13 g
  • Saturated Fat: 3 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Protein: 4 g

a loaf of pumpkin bread with chocolate chips up close from 3/4 view with text overlay


healthy pumpkin bread with chocolate chips