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close up of three slices of chocolate chip pumpkin bread

Chocolate Chip Pumpkin Bread

  • Author: Rita
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


This chocolate chip pumpkin bread is moist, delicious, and super easy to make! No need to use pumpkin puree, just raw pumpkin, which is perfect to use pumpkin leftovers!


  • 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)


  1. Preheat the oven to 350 degrees F (180 C), grease a loaf pan, and line the bottom and sides with parchment paper.
  2. In a large bowl, mix the flour, salt, and baking powder.
  3. Add the cubed pumpkin, melted coconut oil, eggs, vanilla extract, salt, sugar, desiccated coconut, and spices to a blender and blend until smooth.
  4. Pour the wet ingredients over the dry ingredients and gently combine everything.
  5. Add 1/2 cup of the chocolate chips and gently combine.
  6. 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.


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.

Keywords: chocolate chip pumpkin bread, chocolate chip pumpkin bread recipe