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+ servings
Three slices of pumpkin chocolate chip bread overlapping.

Whole Wheat Pumpkin Bread with Chocolate Chips

Make this mouth-watering pumpkin bread to serve with breakfast or as an after school snack. You only need one bowl, so clean up is a breeze! Your kids will be happy and hour home will smell amazing!
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 153kcal
Author Kristi


  • 1 cup pumpkin
  • cup white whole wheat flour I use King Arthur flour
  • ½ cup maple syrup pure maple syrup
  • ¼ cup olive oil extra virgin
  • cup water
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ tsp cloves
  • ½ teaspoon salt
  • ½ cup chocolate chips semi-sweet, dark chocolate, or some of each


  • Preheat oven to 325° Fahrenheit.
  • Place all wet ingredients in a medium mixing bowl and whisk well.
  • Add baking soda, salt, and spices. Stir.
  • Add flour and stir until just incorporated. The batter will be lumpy.
  • Fold in chocolate chips, if using.
  • Bake in the oven at 325°F for one hour. This bread may need an additional five minutes in the oven. It is done when a toothpick comes out clean.
  • Let cool before slicing to serve.


Use the 'scoop and sweep' method for measuring flour for this recipe. Do not use a packed cup of flour. Use a spoon to put flour in a measuring cup then level it off with the flat end of a knife.
Chocolate chips can be left out or replaced with raisins or walnuts.


Calories: 153kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 201mg | Potassium: 137mg | Fiber: 2g | Sugar: 11g | Vitamin A: 867IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg