This chocolate chip pumpkin bread is the best and easiest ever! You will only need to use raw pumpkin, no need to make pumpkin puree at all! Plus, this bread is moist, super chocolaty, and so delicious!
Why you will love this recipe
- This chocolate chip pumpkin bread is great to make when you have pumpkin leftovers and don’t know what to do with them.
- It’s super quick to make. You don’t need to roast the pumpkin and make pumpkin puree. You just need raw pumpkin!
- This recipe is so easy to make on a blender! You don’t have to use a mixer!
Ingredients for this recipe
Pumpkin: The start ingredient! Use your favorite pumpkin!
Eggs: Use at room temperature eggs.
Sugar: We’ve used a mixture of white sugar and brown sugar.
Shredded desiccated coconut: Adds extra flavor and moisture to the bread.
Coconut oil: Use melted coconut oil for extra moisture.
Salt: To enhance all flavors.
Vanilla extract: For extra flavor.
Flour: We’ve used all-purpose flour.
Baking powder: Will make your bread rise.
Chocolate Chips: Use your favorite chocolate chip brand or chop a chocolate bar into chunks.
Spices: Spices are optional in this recipe. If you’re a fan of spices, you can add a little bit of cinnamon, ground cloves, and nutmeg for a pumpkin spice flavor.
How to make this recipe
First, start by preheating the oven to 350 degrees F (180 C). Then grease and line the bottom and sides of a loaf pan with parchment paper.
In a large bowl, mix the flour, salt, and baking powder.
Add the cubed pumpkin, melted coconut oil, eggs, vanilla extract, salt, sugar, desiccated coconut, and spices to a blender and blend until smooth.
Pour the wet ingredients over the dry ingredients and gently combine everything.
Add the chocolate chips and gently combine.
Pour the batter into the loaf pan and add more chocolate chips on top. Bake for about 40, at the 40-minute mark, cover the pan with foil paper to prevent burning, and bake for more 20 minutes or until the toothpick comes out clean.
FAQ
How do you know when pumpkin bread is done?
To know if your pumpkin bread is done, insert a toothpick in the center of the bread. If the toothpick comes out clean, your bread is done!
How do you keep pumpkin bread moist after baking?
To keep your pumpkin bread moist after baking, cover it with foil or plastic wrap and store it in a dry place.
Tips for making this recipe
- Don’t overbake: This bread is best when moist! Ensure you don’t overbake your pumpkin bread to prevent it from getting dry.
- Storage: Store your chocolate chip pumpkin bread in a dry place for up to 2 days or in the fridge for up to 5 days.
- Blender substitution: If you don’t have a blender, you can also use a food processor.
More fall recipes
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Chocolate Chip Pumpkin Bread
Ingredients
- 7 oz raw pumpkin cubed (200 g)
- 3 eggs at room temperature
- 2 tbsp melted coconut oil
- 2/3 cup shredded desiccated coconut 50 g
- 1/2 cup white sugar 90 g
- 1/2 cup brown sugar 90 g
- 1 tsp vanilla extract
- 1 pinch salt
- 1 and 1/2 cups all-purpose flour 180 g
- 1 tbsp baking powder
- 1/2 and 1/4 cups chocolate chips 150 g
- 1/4 tsp cinnamon optional
- 1/4 tsp ground cloves optional
- 1/4 tsp nutmeg optional
Instructions
- Preheat the oven to 350 degrees F (180 C), grease a loaf pan, and line the bottom and sides with parchment paper.
- In a large bowl, mix the flour, salt, and baking powder.
- Add the cubed pumpkin, melted coconut oil, eggs, vanilla extract, salt, sugar, desiccated coconut, and spices to a blender and blend until smooth.
- Pour the wet ingredients over the dry ingredients and gently combine everything.
- Add 1/2 cup of the chocolate chips and gently combine.
- Pour the batter into the loaf pan and add 1/4 cup of chocolate chips on top. Bake for about 40, at the 40-minute mark, cover the pan with foil paper to prevent burning, and bake for more 20 minutes or until the toothpick comes out clean.