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This fluffy, beautiful chocolate pumpkin bread will be your favorite breakfast companion. It pairs with coffee perfectly and is easy to whip up for the whole family. Bursting with pumpkin spice flavors.
Table of Contents
Why Make This Chocolate Pumpkin Bread
This easy pumpkin bread is fool proof. it’s easy to whip up, you can customize the mix -ins. I add chocolate chips and sometimes walnuts. This is kid approved, full of seasonal pumpkin flavors and lots of warm fall spices mixed and baked right into it.
This fluffy moist bread pairs perfectly with an easy icing or a swipe of creamy butter. It’s dairy free too! Also try my Nutella Puff Pastries for a sweet treat (yum!)
Ingredients Needed To Make This Recipe
All Purpose Flour.
Spices. Warm fragrant spices like cinnamon, ground clove, ground nutmeg, ginger
Baking Powder.
Brown Sugar.
White Granulated Sugar.
Coconut Oil. Butter or olive oil will also work.
Almond Milk. Any milk will really work.
Eggs.
Vanilla Extract.
Pumpkin Purée. Canned or homemade.
Chocolate Chips. Semi sweet or milk chocolate.
Steps To Make This Recipe
Step One. Set oven to 350º. In a medium bowl, whisk together flour, baking powder, spices (cinnamon, nutmeg, clove, ginger) salt. In a separate large bowl, mix the eggs, sugar, brown sugar, oil, milk, pumpkin purée.
Step Two. Mix the dry ingredients with the wet ingredients, being careful to not over mix the batter but ensuring everything is evenly mixed. Fold in the chocolate chips. Pour batter into a parchment lined loaf pan.
Step Three. Bake for 45 – 55 minutes in the center rack. Since oven temps vary greatly, be sure to check the center of the bread around 45 minutes by sticking a toothpick into the center. If it comes out clean with no raw batter it is done. Check every 5 minutes from 45 – 60 min. Let the a cool completely before drizzling in 2 ingredient icing (if using) and transferring onto a plate and slicing.
FAQ’s And Tips
Yes, any milk will work. But to keep it dairy free, use almond milk
Peanut butter or butterscotch chips, walnuts or pecans would be great.
5 days in an airtight container in the fridge or freeze it for up to 2 months.
Other Recipes To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Easy Pumpkin Bread
Ingredients
- 1¾ cup all purpose flour
- 1 tsp baking powder
- 2 tsp cinnamon
- ½ tsp ground dried ginger, *see notes
- ¼ tsp ground clove
- ¼ tsp nutmeg
- ¼ tsp salt
- 2 eggs
- 1 tsp vanilla
- ½ cup white granulated sugar
- ¾ cup packed light brown sugar
- 1½ cup pumpkin purée , *canned or homemade
- ½ cup coconut oil , *see notes
- ¼ cup almond milk, *see notes
- ¾ cup semi sweet or milk chocolate chips, *optional
2 Ingredient Icing
- 1½ cup confectionery sugar
- 1 tsp almond milk, *use more if you need to thin icing
Instructions
- Set oven to 350º. In a medium bowl, whisk together flour, baking powder, spices (cinnamon, nutmeg, clove, ginger) salt. In a separate large bowl, mix the eggs, sugar, brown sugar, oil, vanilla, milk, pumpkin purée.
- Mix the dry ingredients with the wet ingredients, being careful to not over mix the batter but ensuring everything is evenly mixed. Fold in the chocolate chips. Pour batter into a parchment lined loaf pan.
- Bake for 45 – 55 minutes in the center rack. Since oven temps vary greatly, be sure to check the center of the bread around 45 minutes by sticking a toothpick into the center. If it comes out clean with no raw batter it is done. Check every 5 minutes from 45 – 60 min. Let the a cool completely before drizzling in 2 ingredient icing (if using) and transferring onto a plate and slicing.
Icing
- whisk the sugar and milk together. If the icing is too thick, add ½ tsp of milk at a time and whisk until desired thickness.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
