Whole Wheat- Chocolate Chip Pumpkin Bread

Yield: One loaf

Prep Time: 15 min

Cook Time: 1 hr

Whole Wheat- Chocolate Chip Pumpkin Bread


2 cups whole wheat flour (or white whole wheat)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
1 cup packed light or dark brown sugar
1/4 cup granulated white sugar
3 large eggs
1 teaspoon vanilla extract
1 cup canned pure (unsweetened) pumpkin
1 cup chocolate chips


1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan.

2. Whisk together flour, baking soda, baking powder, salt and spices in a medium bowl.

3. In a large mixing bowl, use an electric mixer to cream butter and sugars in a large mixing bowl until light and fluffy. Beat in eggs, one at a time, scraping sides and bottom of bowl. Beat in vanilla and pumpkin. Add dry ingredients, mixing just until evenly moistened. Stir in chocolate chips (reserve a few to sprinkle on top).

4. Pour batter into prepared pan, and sprinkle a few chocolate chips on top. Bake about 1 hour, or until a toothpick inserted in center comes out clean. Remove bread from the oven and place it on a rack to cool for 15 minutes. After 15 minutes, run a table knife around the edges of the pan to make sure the bread isn't sticking, turn it out of the pan, and place it on the rack to finish cooling completely before slicing

Source: RecipeGirl.com (Adapted from KAF Whole Grain Baking)


17 Responses to “Whole Wheat- Chocolate Chip Pumpkin Bread”

  1. postedOct 1, 2012 11:00 AM

    Yeah, I have left over pumpkin in the freezer. Making this today.

  2. postedOct 1, 2012 2:27 PM
    Lisa Cornely

    The pumpkin and cinnamon streusel hidden in the middle is another great recipe. Can’t wait to try it. Looks delicious.

  3. postedOct 3, 2012 1:51 PM

    Silly question, but will it be just as delicious if I leave out the ground cloves?

    • postedOct 3, 2012 1:55 PM

      Well, that’s tough to say since I didn’t leave them out… but I’m sure you probably won’t miss them. 🙂

  4. postedOct 22, 2012 6:36 AM

    Made this bread last week and it was a hit! I didn’t have cloves, so I put a little more cinnamon and only white flour. Thanks for the recipe!

  5. postedNov 11, 2012 12:33 PM
    Julie Mitchell

    Making this for the second time! I used organic white whole wheat flour. My kids loved it! Thanks!

  6. postedNov 28, 2012 2:47 PM

    I was wondering if I could make this in an 8×8 instead of a loaf pan?

    • postedNov 28, 2012 6:46 PM

      probably- but you’ll need to keep an eye on it as the baking time will be different (probably less).

  7. postedJan 13, 2013 3:32 PM

    what size can of pumpkin?

    • postedJan 14, 2013 3:19 PM

      “cup,” not can 🙂

  8. postedAug 28, 2013 6:44 AM

    I was looking for a whole wheat pumpkin bread recipe and came across this one….so glad I did! Unbelievably delicious! The combination of chocolate chips, pumpkin and spices is so incredible that my family couldn’t get enough of it. I will definitely make this again and again!

  9. postedSep 17, 2013 6:56 AM

    This look really good! I have to try this. For it to be healthier it sure doesn’t look like it.

  10. postedNov 30, 2013 9:09 AM
    Cherry dela rosa Esguerra

    Will surely make this yummy bread

  11. postedJan 6, 2014 12:17 PM

    I made the a mistake and did the whole can…ugh!!!!

  12. postedOct 4, 2016 6:52 PM

    Can we replace the butter with coconut or olive oil and reduce the sugar a bit as i m trying to lose weight and would like to offer it to my bub too so want to try one with very less sugar..

    • postedOct 8, 2016 8:11 AM

      You can certainly try that, though I haven’t tried it myself so I cannot recommend.

  13. postedDec 2, 2016 2:51 PM

    Punita, I always reduce the sugar in recipes because I like things less sweet than most recipes and not only does it not hurt, but it tastes better to me, too! When you use oil instead of butter it usually changes the consistency of the finished product. Some bread recipes like this call for oil, some for butter, so I’d say give it a try! You can also try substituting some unsweteened applesauce for some of the oil/butter. Not all of it, but you could start by substituting about 1/4 or less of the amount of fat with applesauce, and the remaining recipe amount of fat as the oil or butter. Have fun experimenting!

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