Whole Wheat Chocolate Chip Pumpkin Bread

Whole Wheat Chocolate Chip Pumpkin Bread is a delicious pumpkin bread recipe with a healthy spin and the addition of chocolate!

whole wheat chocolate chip pumpkin bread sliced

Tender pumpkin bread with a whole wheat vibe. That’s what we’re looking at with this recipe. It’s delicious using whole wheat flour (regular or white whole wheat). But you can always substitute all purpose flour, if that’s what you have on hand or desire to use.

A splash of chocolate chips in this pumpkin bread will satisfy all of the chocolate lovers in the house. Pumpkin and chocolate happens to be a very nice combination for brownies, muffins, cookies and pumpkin bread too. This whole wheat chocolate chip pumpkin bread recipe is one to try in the fall. Enjoy!

Whole Wheat Chocolate Chip Pumpkin Bread

Everyone's favorite fall bread with chocolate chips!

Recipe Details

Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Course: Bread
Cuisine: American
Keyword: bread, chocolate chip, pumpkin, whole wheat
Servings: 12 servings (one loaf)
Calories: 326kcal


  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup packed light or dark brown sugar
  • ¼ cup granulated white sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned unsweetened pumpkin puree
  • 1 cup chocolate chips


  • Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt and spices.
  • In a large mixing bowl, use an electric mixer to cream the butter and sugars in a until light and fluffy. Beat in the eggs, one at a time, scraping the sides and bottom of the bowl. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing just until evenly moistened. Stir in the chocolate chips (reserve a few to sprinkle on top).
  • Pour the batter into the 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 the 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.


Serving: 1slice, Calories: 326kcal, Carbohydrates: 49g, Protein: 5g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 224mg, Potassium: 177mg, Fiber: 3g, Sugar: 32g, Vitamin A: 3527IU, Vitamin C: 1mg, Calcium: 63mg, Iron: 2mg