This easy Whole Wheat Chocolate Chip Pumpkin Bread is filled with warming spices, bursting with chocolate chips, and perfectly sweetened for a tasty pumpkin season treat! It comes together easily in one bowl and you can feel good about the nutrient punch from the whole grains. Even though it’s whole wheat you would never know it. It still has that classic tender texture. Also, and importantly, it uses an entire can of pumpkin puree. As every pumpkin bread recipe should! I mean c’mon, what does anybody do with the extra 1/4 left in the can of many recipes?!

whole wheat pumpkin bread with a fork and a slice cut

You most likely have these pantry staples on hand as well. This is one of my favorite quick bread recipes and you can substitute whole wheat flour (or all purpose) if you don’t mill your flour. This classic pumpkin bread is also toddler-friendly – feel free to leave out the chocolate chips!

Benefits of Using Freshly Milled Flour

There are so many benefits to using freshly milled flour – the main two in my opinion are the taste and the added nutrients. Using freshly milled flour will add a rich, complex, nutty, sweet flavor that blows the standard all-purpose flour out of the water. Additionally, when you mill your own flour you end up using the entire grain kernel. This is important because keeping the bran and germ will add nutrients that are not found in processed white flour. This article goes further in depth.

Why You’ll Love This Healthy Whole Wheat Pumpkin Bread

You probably already have the healthy ingredients on hand!
This easy pumpkin bread recipe freezes well so it’s great for meal prep.
It’s sweet but not too sweet.
It’s a perfect healthy breakfast or afternoon snack that the whole family will love!
So easy to customize with your favorite mix-ins. You can add walnuts or leave out the chocolate chips, or even substitute white chocolate chips!
As a peanut butter addict, I think it’s amazing topped with a smear of it. My husband likes it as is though!

List of Ingredients

Flour – I recommend milling soft white wheat berries, but regular whole wheat flour, white whole wheat flour, or whole wheat pastry flour from the grocery store will also work. In a pinch, you can also substitute all purpose flour if that’s what you have on hand.

Baking Powder – this acts as a leavening agent to make your muffins rise

Baking Soda -again, this helps the bread rise.

Pumpkin Pie Spice – adds the perfect amount of warming flavors!

Salt – The only salt I use is Redmond’s Real Salt. Just don’t use table salt.

Pumpkin Puree – this uses an entire can of pure pumpkin puree – do not use a can of pumpkin pie filling – it is not the same thing and will ruin the recipe

Avocado oil – It is a healthier oil to use than canola oil or vegetable oil.

Brown Sugar and White Sugar – the way these two types of sugars interact gives it the perfect amount of sweetness.

Large Eggs – acts as a natural binder to hold all of the ingredients together.

Vanilla Extract – helps enhance the flavor.

Dark Chocolate Chips – I suggest using dark or semi-sweet chocolate chips – dairy-free if needed!

A full ingredient list with exact amounts can be found in the recipe card below.

How to Make This Easy Whole Wheat Pumpkin Bread Recipe

First thing, preheat the oven to 350 degrees and line a loaf pan (a 9 x 5-inch loaf pan is suggested) with parchment paper or grease generously with baking spray or oil.

Next, in a large bowl, whisk together the 15-ounce can of pumpkin puree, avocado oil, 3 room-temperature eggs, 1 cup of sugar, 1/2 cup of brown sugar, and 1 tsp of vanilla extract until just combined. Set aside.

wet ingredients for whole wheat pumpkin bread

Mill your soft wheat berries into a medium bowl to make the whole grain flour. Once milled, add 1.5 tsp of baking powder, 3/4 tsp of baking soda, 1/2 tsp salt, and 1.5 tsp of pumpkin pie spice and whisk together.

Pour the dry ingredients that are in a separate bowl into the wet ingredients and mix together with a wooden spoon. Only mix the flour mixture until no flour is visible, do not overmix.

mixing dry ingredients to wet ingredients

Gently fold the chocolate chips into the batter and pour into a greased loaf pan. Sprinkle a few chocolate chips on top if you want it to be pretty when it comes out!

a bowl of pumpkin batter with chocolate chips being mixed in

Bake for 60-70 minutes until golden brown and a toothpick inserted into the center of the loaf comes out clean.

pumpkin bread in a loaf pan with chocolate chips

Let cool for 20 minutes in the loaf pan and then put on a wire rack to cool completely. Enjoy!

pumpkin bread on a wire rack with a baby's hand reaching for it

Tips

This can easily be a one-bowl recipe. It’s best practice to combine the dry ingredients together before mixing with the wet, but honestly, I don’t notice much of a difference if I don’t.
Next time, make these into pumpkin muffins! These would fill a 12-count muffin tin. You would need to adjust the baking time, check after 20 minutes.
If you don’t have pumpkin pie spice on hand then substitute: 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg 1/2 tsp ground ginger, 1/8 tsp ground cloves, and 1/2 tsp ground allspice.
If you don’t add the chocolate chips this would be fantastic with a maple glaze. Just whisk together 1/2 cup of powdered sugar, 1 tbsp of pure maple syrup, and 1 tbsp of milk (any kind) and pour over the completely cooled loaf.

FAQ/Questions About This Homemade Chocolate Chip Pumpkin Bread

This will remain fresh if stored in an airtight container or plastic wrap on the counter for 3-4 days or you can refrigerate for up to 5 days.

This freezes amazingly well. You can wrap the entire cooled loaf in plastic wrap and then in aluminum foil and freeze for up to three months. Just let it come to room temperature on the counter. I prefer to slice it into individual slices and wrap in aluminum foil for an easy breakfast side.

Feel free to substitute the avocado oil for unrefined coconut oil. I don’t recommend olive oil, the flavor will be different.

You can use homemade pumpkin purée if you have it!

For the flour, if you don’t mill your own, then you can substitute white wheat flour, whole wheat flour from the grocery store, or all-purpose if that’s all you have.

Replace the chocolate chips with walnuts or pecans!

It’s always best practice. It’s simple though, just put them in a bowl of warm water for 3-5 minutes before you use them.

Want more freshly milled flour recipes? Check these out!