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.

Can I make this dairy-free?

Yep! You can make pumpkin chocolate chip dairy-free by using coconut oil instead of butter and dairy-free chocolate chips.

Healthy Pumpkin Chocolate Chip Bread (No Mixer!)

Description

A super moist and wholesome fall treat, this pumpkin chocolate chip bread hits the spot every year! Enjoy as a snack with coffee, make it with your kids as a fun fall activity, or share with guests at holiday gatherings. YUM!

Ingredients

Units Scale

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)

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Instructions

Prepare to bake: Preheat your oven to 350 degrees and line a 9x5-inch loaf pan with parchment paper, or spray with nonstick spray.
Mix together dry ingredients: In a bowl, combine flour, pumpkin pie spice, baking soda, and salt.
Mix together wet ingredients: In a separate bowl, combine butter, maple syrup, eggs, pumpkin puree, vanilla extract, and molasses (if using). Whisk everything together until uniformly combined.
Combine wet and dry ingredients: Pour wet ingredients into dry and mix until just combined. Add chocolate chips to pumpkin bread batter and stir.
Bake pumpkin bread: Spread the batter into the prepared loaf pan and bake at 350 for 55-60 minutes. To avoid the top of the bread from getting overdone, loosely place some tinfoil over the top for the first 30 minutes of baking, and then remove.
Allow to cool: Remove pumpkin chocolate chip bread from the oven and allow to cool before slicing and enjoying with some butter and a warm cup of coffee!

Notes

Storage + Freezing Instructions. Store fully cooled bread in an airtight container on a cool counter for up to 3 days, and after that transfer to the fridge. To freeze, cut into slices and place into an airtight container with parchment paper layered between pieces. Freeze for up to 3 months, and either remove pieces and thaw as needed, or take out the entire container to thaw when ready.

Prep Time: 10
Cook Time: 55
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size:
Calories: 309
Sugar: 22.2 g
Sodium: 262.6 mg
Fat: 15.4 g
Carbohydrates: 39.9 g
Fiber: 4.9 g
Protein: 6 g
Cholesterol: 61.5 mg