Pumpkin Chocolate Chip Bread on a serving board with a gray towl

Pumpkin Chocolate Chip Breakfast Bread

The leaves are changing, the weather is starting to cool off, and Trader Joes has all their pumpkin items in stock. It’s officially fall. Now, I don’t know about you but I LOVE everything pumpkin. Always have. There’s something about the smell, the feeling I get when I get a big wiff of cinnamon, pumpkin spice, or toasted pecan, that makes me all warm inside.

Out of all the fall-inspired eats, pumpkin chocolate chip bread has always been my favorite. I’ve tried a few recipes out and this one is a winner! I hope you enjoy it 🙂

Pumpkin Chocolate Chip Breakfast Bread
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

This fall-inspired recipe is perfect for a quick breakfast, snack, or even dessert!

Servings: 10
  • 1 1/4 cups whole wheat flour
  • 1/2 cup coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup yogurt plain, unsweetened (I used dairy free Kite Hill)
  • 1/2 cup applesauce I used unsweetened
  • 1 tsp vanilla bean powder vanilla extract will work too
  • 1 egg
  • 1 cup pumpkin puree
  • 3/4 cup chocolate chips
  1. Preheat oven to 350. Mix together dry ingredients and wet ingredients separately, then combine and fold in chocolate chips last. Spread into a greased baking loaf with parchment paper. Bake for 55-65 minutes or until a toothpick comes out clean. 

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