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whole grain pumpkin chocolate chip bread // cait's plate

whole grain pumpkin chocolate chip bread

  • Author: Cait
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Category: bread


this whole grain pumpkin chocolate chip bread is so easy to pull together and provides a dose of fiber and vitamins A & E with each bite!


  • 1 stick of butter, room temperature (or defrosted until soft)
  • 1/3 cup granulated sugar
  • 2/3 cup + 4 tablespoons packed brown sugar (light or dark)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons pumpkin pie spice *(see note)
  • 3/4 cup chocolate chips


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch pan.
  2. In a large bowl, cream together butter and sugar until light and fluffy.  Beat in eggs, one at a time then add vanilla extract and pumpkin, continuing to beat until all ingredients are combined.
  3. In a separate mixing bowl, add flour, baking soda, baking powder, salt and pumpkin pie spice, whisking to ensure ingredients are well combined.
  4. Add dry ingredients to wet and fold gently using a rubber spatula to combine.
  5. Pour batter into prepared pan and bake for 60-70 minutes or until a toothpick or cake tester inserted in center comes out clean.
  6. Cool on a wire baking rack for 15 minutes then take a knife and insert it all around the outer edges to ease removal from the pan.


* If you don’t have pumpkin pie spice, combine 

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