Chocolate Chip Pumpkin Bread

Posted on

I love making this delicious and healthier version of the pumpkin loaf that used to be my go-to treat at Starbucks! It’s super easy to whip up because your blender does most of the hard work, and it’s packed with nourishing ingredients.

Chocolate Chip Pumpkin Bread

Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Servings 10 slices


  • 1 can of pumpkin puree or 1 cooked sweet potato
  • 2 ripe bananas
  • 2 large eggs
  • 2 cups of gluten-free rolled oats
  • 1 teaspoon baking soda
  • A pinch of sea salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup or raw honey
  • 1/2 cup dark chocolate chips plus extra for topping


  • Preheat the oven to 350°F.
  • In your trusty blender or food processor, toss in all the ingredients except the chocolate chips.
  • Gently fold in those tasty chocolate chips.
  • Pour the mix into a loaf pan lined with parchment paper. Sprinkle some more chocolate chips on top because why not!
  • Bake for around 30 minutes or until a toothpick comes out squeaky clean.
  • Let the loaf cool for about 20 minutes. Then, take it out of the pan, slice it up, and indulge in the goodness!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating