Recipe: Chocolate Chip Pumpkin Bread

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Pull out your uggs and put on your yoga pants, friends! Fall is in full swing and with it comes seasonal flavors; most notably, pumpkin spice has its dedicated fanfare. I won’t lie. I’m glad it’s back because it makes me get into the holiday spirit. To celebrate this week, I made some pumpkin bread, threw in a whole bag of dark chocolate chips, and sprinkled some sunflower seeds on top for some crunch (not sure why I didn’t add pumpkin seeds instead). Pro tip: eat it warm with spread of cream cheese on top. Check out the recipe below.

I made it for some close friends and brought the others to work. There were two responses:

  1. “This is so delicious, Thomas.”
  2. “This isn’t healthy. You, of all people, should know better.”

#1 made me feel great. #2 made me laugh. Most RDs will agree that people are afraid that we judge what they eat (we do) and they hella judge what we eat. No, I don’t drink wheatgrass all day. I’m a human being with a strong desire for cake. It proves once again, we celebrate and demonize food so hard it’s out of control. It’s also really funny to have other people project their nutritional and “healthy” practices onto me. I promise that there are many ways to be healthy and cake can fit into healthy eating. If anything, I promote things like cake. I don’t believe in restriction because it leads to binging. Enjoy it and move forward!

Recipe: Chocolate Chip Pumpkin Bread
makes 4 loaves (7×3 inch pans)*


  • 1 (15 oz) can pumpkin puree
  • 4 whole eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 cups of sugar
  • 3 & 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 & 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon**
  • 1 teaspoon ground nutmeg**
  • 1/2 teaspoon ground cloves**
  • 1/4 teaspoon ground ginger**
  • 1 bag (11.5 oz) dark chocolate chips**

* I don’t recommend using bigger pans because the outside will cook while the inside will be raw
** If you don’t want to buy all of these spices, just buy one small jar of “pumpkin spice” and add 3 teaspoons of it instead.


  1. Preheat oven to 350 degrees.
  2. Grease/butter the pans.
  3. Combine the pumpkin puree, eggs, oil, water, and sugar. Mix well.
  4. In a separate bowl, combine the flour, baking soda, salt, and spices. Mix well.
  5. Pour the dry ingredients into the bowl of wet ingredients. Combine until it’s just mixed.
  6. Add the chocolate chips. Stir to combine.
  7. Pour the batter into each pan. Do not pour more than 3/4 of the pan. If you do, it will overflow when you bake the breads.
  8. Sprinkle the sunflower seeds on top and press them down a little. This ensures that they will stay on the bread as it bakes. If you don’t do this, they will just fall off.
  9. Bake for 45-60 minutes. 2 ways to check if they are done: (a) they stop jiggling and (b) stab it with a long toothpick so it comes off clean.


Thomas Ngo, RD


One Comment Add yours

  1. GlenysO says:

    Ooh, I might need to make this!

    Spices: check
    Chocolate chips: check
    Yoga pants at work: check

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