There’s nothing better than baking something that fills your home with warmth and comfort, and this Pumpkin Chocolate Chip Bread does just that. It’s soft, spiced, naturally sweetened, gluten-free, dairy-free, and family-friendly, making it the perfect treat for breakfast, snacks, or even a healthy dessert. But what I love most about this bread is that it’s not just delicious — it’s also packed with wholesome, fibre-rich, gut-loving nourishing ingredients that make you feel good with every bite.
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Pumpkin: The Star of the Loaf
Pumpkin is more than just a fall flavour and it deserves to be the hero beyond Pumpkin lattes! It’s a nutritional powerhouse. In this bread, pumpkin purée keeps the loaf wonderfully moist while adding a subtle natural sweetness. Pumpkin is loaded with vitamin A, which supports eye health, fibre for digestion, and antioxidants that help fight inflammation and support immunity. I love that this ingredient turns a simple bread into something both comforting and nourishing.
Almond Flour: Gluten-Free Goodness
Almond flour is my go-to for gluten-free baking for cakes, cookies and breads. It’s perfect in this pumpkin bread. It gives the loaf a tender, slightly nutty texture and adds a boost of healthy fats, protein, and vitamin E. Almond flour helps keep you full and satisfied, making a slice of this bread a great morning snack or post-workout treat. It also adds a subtle richness that pairs beautifully with the spices and pumpkin.
Hemp Hearts: Tiny Powerhouses
Hemp hearts might be small, but they pack a serious nutritional punch. I love adding them to this bread because they contribute plant-based protein, omega-3 fatty acids, and minerals like magnesium and iron. They add a light, nutty crunch and turn each slice into a more balanced, nourishing snack. It’s such an easy way to sneak in extra nutrition without compromising on flavour. And yes! You can bake with them without harming the healthy fats.
Warm Spices: Cinnamon, Ginger, Nutmeg & Cloves
No fall bread would be complete without cozy spices! The combination of cinnamon, ginger, nutmeg, and cloves gives this loaf its classic pumpkin flavour and a warming aroma that fills the kitchen. Beyond taste, these spices have their own health benefits — cinnamon can support blood sugar balance, ginger aids digestion, and nutmeg and cloves offer antioxidant properties. Together, they make every bite comforting and feel like fall in your mouth.
Chocolate Chips: A Sweet Treat
Of course, I had to add a little indulgence — chocolate chips! They melt beautifully throughout the bread and add just the right amount of sweetness without overpowering the wholesome ingredients. I love that this bread is both nourishing and satisfying, so you can enjoy a treat while still feeling good about what you’re eating.
Here is the recipe…
Breakfast & Brunch
Pumpkin Chocolate Chip Bread
PrintIngredient
- 1 cup oat flour
- 1 cup almond flour
- 1/3 cup hemp hearts
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup coconut sugar*
- 1 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 3 eggs, whisked
- 3/4 cup pumpkin puree
- 1/3 cup melted coconut oil or avocado oil
- 1/2 cup chocolate chips
- Preheat oven to 350°F (180 °C) and line a standard-size loaf pan with parchment paper or grease it.
- In a bowl, combine oat flour, almond flour, hemp hearts, baking soda, baking powder, coconut sugar, cinnamon, ground ginger, nutmeg and cloves.
- In a separate bowl, mix the wet ingredients, including eggs, pumpkin puree and melted coconut oil. Add the wet ingredients to dry and mix to combine. Fold in chocolate chips.
- Pour the mixture into a loaf pan. Bake for 40-50 minutes until a fork inserted comes out clean. Let cool before removing from the pan.
- Store in fridge for up to 7 days. Freeze in an airtight container for up to 3 months.
No notes available.
This Pumpkin Chocolate Chip Bread is simple to make, freezer-friendly, and perfect for batch baking. Whether you slice it for breakfast, pack it in lunchboxes, or enjoy it as an afternoon snack, it’s a loaf that brings both flavour and nourishment to your day. My family is obsessed!
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It’s absolutely delicious slathered with nut butter. I used a coconut cashew butter here and—omg—it’s divine!
I hope you give it a try and enjoy every cozy, wholesome slice!
Joy xo
5 thoughts on “Pumpkin Chocolate Chip Bread”
Excited to try this! What’s your favourite brand of chocolate chips to bake with? Do you use the stevia ones?
Can I substitute oat flour for almond flour or is there something else you would recommend?
That should work, if the consistency seems a little off you may need to troubleshoot as oat flour would likely absorb a lot more moisture.
In the oven! Can’t wait to try it. Yum!
Lucky you!! Enjoy!