Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread Overall rating: 0 out of 5 based on 0 reviews.

Just in time for fall! Check out this Recipe for Pumpkin Chocolate Chip Bread from Organic Runner Mom, a member of The Good Eggs ambassador program.


Prep time: 5 minutes

Bake Time: 65 minutes

Total time: 70 minutes


Servings: 2 loaves


1 15 ounce-can pure pumpkin puree

1 cup organic coconut oil

4 large Pete and Gerry’s Organic Eggs

2/3 cup water

2 teaspoons pure vanilla extract

1 cup organic sugar

1 ½ cup organic dark brown sugar

3 ½ cups all-purpose flour

1 1/2 teaspoons salt

2 teaspoons baking soda

1 ½ Tablespoons organic cinnamon

½ Tablespoon organic nutmeg

1 cup bittersweet chocolate chips


  • Preheat oven to 350⁰F. Butter/grease two bread loaf pans.
  • Combine wet ingredients (pumpkin puree, coconut oil, organic eggs, water, and vanilla) in a stand-up mixer or a bowl with a hand mixer. Add in organic sugar and brown sugar. Mix well.
  • In a separate bowl, mix together dry ingredients (flour, salt, baking soda, cinnamon, and nutmeg).
  • Add dry ingredients to wet ingredients and blend until well combined and mixture is smooth.
  • Fold chocolate chips and pour mixture into both loaf pans.
  • Bake 65 minutes or until a toothpick or fork stuck in center of loaf comes out clean.
  • Enjoy warm with butter as an after school snack or in perfect snack sized slices in your lunchbox!

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