This light, fluffy, healthy and very tasty pumpkin bread is perfect as a Fall breakfast, snack, family treat or friends and family event!
Choosing Pumpkin for this Bread
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For this pumpkin bread, you’ll want to use Organic or 100 % pure all-natural pumpkin. Keep in mind that you are not buying pumpkin pie puree, there’s a difference. I believe the pumpkin pie puree has other stuff already mixed into it for pumpkin pies. Just read the label before buying. This is a good king here.
I’d picked up this can of pumpkin from Trader Joe’s last Fall and had not used it. It was kind of the “special” can since I’d never tried that brand of pumpkin puree before, it was organic and I also had several other regular brand on hand. I even had some from Aldi which if you don’t know, Trader Joe’s and Aldi are owned by two brothers. Yea, two totally extreme brands of food here, you’d never guess. But don’t worry, the cans of pumpkin from Aldi were 100% pure pumpkin puree, too. Anyways, I decided to use this one from Trader Joe’s in my pumpkin bread recipe. I thought the bread would turn out more yellow-y since that puree looked lighter (the other cans look more orange-y) but it turned out in a great color.
Adding the chocolate chip is optional. Although, it adds to the flavor to the bread. We love the Enjoy Life healthy brand but since I din’t have any much on hand, I used regular semi-sweet. One can choose to use other add-ins of their choice such as walnuts or pecans, cranberries, or any other Fall-related add-ins.
This pumpkin bread yields two 9 x 13 loaves and is so light, fluffy and tasty you’ll just want to keep one eating them. None-the-less, I find it helpful to freeze one and keep one out. Last year our 3 year old and I made this recipe while the girls were at school. We served it as an after school snack and to my surprise, they all seemed to love it. They seem to love it again this year!
Tasty Chocolate Chip Pumpkin Bread
- 1-1/2 cups white whole wheat flour
- 1-1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1-1/2 to 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves ( or 1 teaspoon pumpkin pie spice)
- 1 can pure pumpkin (not pumpkin pie puree)
- 1 cup pure cane sugar
- 1/2 cup canola oil
- 3 eggs
- 1 tsp vanilla
- 1/2 cup water
- 1/2 cup semi-sweet chocolate chips, if desired
Preheat oven to 350 degrees. Grease two 9 x 13 bread pans and set aside. In a large mixing bowl, mix the dry ingredients together except the chocolate chips and set aside. In a separate bowl, mix the wet ingredients together. Stir dry ingredients into wet until combined. Stir in chocolate chips. Pour mixture into greased bread pans and bake for 35 minutes at 350 degrees. Remove from oven. Allow to cool in pans for 10 minutes. Remove the bread from the pans to a cooling rack and allow to cool enough before cutting. Cutting the bread too warm may cause it to crumble. Once cooled enough to cut enjoy a slice or two. It’s delicious!
Note: This pumpkin bread freezes well. Wrap one or both in parchment paper then put in a freezer bag or freezer container. When ready to use, just cut a slice or two or however many and reheat in a microwave for a couple seconds. Or defrost in the refrigerator overnight.
This right here with a cup of coffee will make for something cozy! I know you agree. So go ahead and try this bread – think you and your family will love it (that’s of course if you like pumpkin made stuff)!
Ah, don’t forget to pin it! You know you want to!
Do you eat any kind of pumpkin bread? Have you tried making one before? Would love to know your thoughts in the comments below.