Spelt Flour Pumpkin Chocolate Chip Bread (So Moist & Cozy!)

Name: Wholesome Pumpkin Chocolate Chip Bread with Spelt Flour
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 1/2 cups spelt flour (whole wheat or white whole wheat work beautifully); 2 tsp pumpkin pie spice; 1 tsp baking soda; 1/2 tsp salt; 1 stick butter (or 1/2 cup coconut oil), melted and slightly cooled; 1/2 cup maple syrup; 2 eggs, room temperature; 1 15-oz. can pumpkin puree (not pumpkin pie filling); 1 tsp vanilla extract; optional: 1 tbsp molasses; 3/4 cup semi-sweet chocolate chips (or milk or dark chocolate chips)

Jump to Recipe·Print Recipe·Leave a Review

This wholesome pumpkin chocolate chip bread is super moist, studded with semi-sweet chocolate chips, and packed with warm pumpkin pie spice flavor! Bake this on a cool fall day both to warm up your house and make it smell like a fall dream. Then enjoy it for breakfast, snacks, or even dessert. Serving with coffee or a cozy chai tea highly recommended.

Inside of loaf of healthy pumpkin chocolate chip bread

Friends, believe it: A moist, SUPER flavorful, yet nourishing pumpkin chocolate chip bread is 100% possible. This pumpkin chocolate chip bread is made with spelt flour or whole wheat flour and sweetened with pure maple syrup, but is still so rich with that pumpkin spice flavor and tender crumb. When it's still slightly warm, you can't go wrong with a bit of butter and a cup of coffee on the side for the most cozy and nourishing fall treat.

Oh, and did I mention no mixer required? Let's make this bread!

Jump to:

Ingredients You'll Need
Substitutions & Variations
Step-by-Step Instructions
Pumpkin Bread FAQs
More Fall Treat Favorites...
📖 Recipe

Ingredients You'll Need

To make this healthy pumpkin chocolate chip bread, you'll need:

Spelt flour
Pumpkin puree - Be sure it's not pumpkin pie filling (which is already sweetened and prepared for a pumpkin pie). We'll get to use the whole can of pumpkin in this recipe.
Maple syrup
Pumpkin pie spice
Baking soda
Salt
Butter
Eggs
Vanilla extract
Chocolate chips - You could go without these too, but they're just so good.

Substitutions & Variations

Try some of these swaps if you're short on ingredients or have different dietary needs and preferences.

Spelt flour - If you don't have access to spelt flour, try another whole wheat flour in the same amount. I've tested this recipe with whole wheat flour, whole wheat pastry flour (pastry flours yield more tender baked goods), and white whole wheat flour, all with great success!
Maple syrup - I adore the flavor of maple in this bread, but agave syrup and honey would both work as well.
Nuts - Fold ½ cup of chopped walnuts into the bread batter for a delicious nutty flavor and crunch. I add walnuts into my white chocolate chip walnut pumpkin bread as well, which is another delicious variation on this pumpkin bread recipe!

Step-by-Step Instructions

Flour, pumpkin pie spice, baking soda, and salt in clear bowl, with spelt flour bag and pumpkin pie spice jar on the side

Step 1: Combine flour, baking soda, salt, and pumpkin pie spice into a bowl and whisk to combine.

Pumpkin, egg, vanilla, butter, and maple syrup mixed together in clear mixing bowl

Step 2: In a separate, whisk together the melted and slightly cooled butter, maple syrup, eggs, vanilla extract, optional molasses, and pumpkin puree. Add the flour mixture and stir until just combined (no visible flour left), taking care not to over-mix.

Pumpkin, egg, vanilla, butter, and maple syrup mixed together in clear mixing bowl with semi-sweet chocolate chips on top

Step 3: Fold in your chocolate chips and any other add-ins.

Pumpkin chocolate chip bread batter spread into loaf pan lined with parchment paper

Step 4: Transfer the batter to a parchment-lined or buttered loaf pan, and bake at 350 degrees for 55-60 minutes. If the top appears to be browning too quickly, loosely set a piece of foil on top halfway through baking. Let the loaf cool for 10 minutes in the pan, then carefully lift it out and let it cool completely before cutting into it.

Success Tip: Bring eggs, maple syrup, and any other cold ingredients (except butter -- you'll be melting and slightly cooling that) to room temperature! This will help the ingredients combine evenly to form a smooth, uniform texture. Also, when dairy and eggs are at room temp, they form an emulsion that traps air, which expand while baking in the oven, yielding a fluffy, tender bread.

Healthy pumpkin chocolate chip bread fresh out of the oven in parchment-lined loaf pan

Pumpkin Bread FAQs

Can I freeze pumpkin chocolate chip bread?

Yes! Allow it to cool after taking out of the oven, then freeze in an airtight container for up to three months. I love making this ahead for holidays, freezing, and thawing when I'm ready to use it!

How do I store pumpkin chocolate chip bread?

You can store in an airtight container at room temp for up to a week. I recommend putting it in the fridge after a couple days since the moisture can begin to collect in the container, causing the bread to go bad more quickly.

Last, but not least, my spelt flour banana bread is another super delicious way to bake with spelt flour and natural sweeteners. So, if you have some overripe bananas sitting on your counter, give that one a try too.