Chocolate Chip Pumpkin Bread


This seasonal recipe for chocolate chip pumpkin bread was delivered to us courtesy of the CLIF Bar holiday series. Clif Bar is celebrating the return of their popular seasonal flavors (Spiced Pumpkin Pie, Iced Gingerbread, and Peppermint Stick) with recipes from the athletes and foodies at CLIF Bar that evoke holiday memories.

Chris Randall, the Brand Manager for the CLIF SHOT product line, proclaims the Spiced Pumpkin Pie Clif Bar to be his favorite, so it isn’t surprising that this chocolate chip pumpkin bread is one of his favorite holiday treats.

Dairy-Free Chocolate Chip Pumpkin Bread Recipe

Healthy Swap Ideas: Chocolate Chip Pumpkin Bread

This is an indulgent chocolate chip pumpkin bread recipe, but it can be “healthified” for any day enjoyment. Simply swap whole wheat pastry flour, ivory wheat flour, or your favorite whole-grain gluten-free flour blend for the all-purpose flour. You can also reduce the sugar by one-third, or substitute coconut sugar. For lower fat, you can replace up to half of the oil with applesauce.

Special Diet Notes: Chocolate Chip Pumpkin Bread

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, optionally nut-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan chocolate chip pumpkin bread, substitute a powdered egg replacer for the eggs. Or you can try Demeter’s One Bowl Gluten Free Pumpkin Chocolate Chip Muffins, which are also vegan.

Chocolate Chip Pumpkin Bread
Prep time
Cook time
Total time
Serves: 3 - 9x5 inch loaves
  • 3 cups white sugar (or see the healthy swap ideas in the post above)
  • 1 15-ounce can pumpkin puree
  • 1 cup oil (use your baking oil of your choice)
  • ⅔ cup water
  • 4 eggs
  • 3½ cups all-purpose flour (can sub your favorite gluten-free baking flour blend)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 1 cup mini dairy-free semi-sweet chocolate chips
  • ½ cup chopped walnuts (optional, omit for nut-free)
  1. Preheat your oven to 350°F.
  2. Grease and flour three 1-pound size coffee cans, or three 9x5 inch loaf pans.
  3. In a large bowl, combine the sugar, pumpkin, oil, water and eggs. Beat until smooth.
  4. Blend in flour, cinnamon, nutmeg, baking soda and salt.
  5. Fold in chocolate chips and nuts.
  6. Pour batter into the cans or loaf pans - they should be about ½ to ¾ full.
  7. Bake for 1 hour, or until a knife inserted into the center of one loaf, comes out clean.
  8. Cool on wire racks before removing from cans or pans to cool completely.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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