For all the chocolate chip pumpkin bread lovers out there, this recipe is one you’ll need. Think oatmeal cookie… but in the form of bread… and loaded with pumpkin spice and chocolate chips. Do you I have you hooked yet? HELLO FALL!
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Naturally when it comes to fall, my mind automatically wanders to apple and pumpkin picking, fresh baked breads and muffins, and lots of outdoor activities that don’t cause you to break a sweat as soon as you walk out the door – I love summer do not get me wrong, but it is refreshing to have some 70 and sunny weather. Anyways, let’s get back to the chocolate chip pumpkin bread that will leave your kitchen smelling like a bakery in the middle of Vermont in the fall.
SO… what ingredients will you need?
- Oats: for this recipe I ground up oats in a blender and left them slightly chunky, not fully becoming a flour texture. This allows for that oatmeal cookie taste and texture. However, you can use oat flour as well, it will have a more smooth texture as a bread!
- Pumpkin Puree: now this is important. You can either make your own puree or buy the canned version, as long is it is not pumpkin pie filling – read the labels!
- Eggs: I have not tested the recipe with flax or chia eggs yet, but if you do please leave a comment! I have tested with replacing egg whites (1 egg = 2 egg whites ratio) and worked just as well
- Maple syrup: can substitute with any liquid sugar
- Pumpkin Spice: I personally use a pre-made blend, but you can always make the spice blend yourself
- Lots of chocolate chips, baking soda, baking powder, salt and cinnamon!
Want something else to bake? Check out these recipes!
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Ready to bake? Let’s go!
Chocolate Chip Pumpkin Oat Bread
- 2.5 cups ground oats equals about 1 2/3 cups oat flour
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips use dairy free if keeping recipe dairy free
- Preheat oven to 350 degrees fahrenheit
- Pulse oats into a rough flour texture so that it still has chunks. If you want a smoother bread, pulse until a complete oat flour is made
- Add oat flour, pumpkin spice, cinnamon and salt in a bowl and combine well
- In a separate bowl, combine wet ingredients (pumpkin puree, eggs and maple syrup)
- Add wet ingredients into the bowl with dry ingredients and mix until fully combined
- Fold in chocolate chips
- Bake at 350 for about 30 minutes and let cool before cutting