Chocolate Chip Pumpkin Bread

A slice of chocolate chip pumpkin bread is just what the doctor ordered to stave off the seasonal blues in the most delicious way.

  • Pumpkin is bursting with tryptophan, the amino acid needed to make serotonin
  • Dark chocolate is resplendent with theobromine and phenylethylamine, stimulants that make chocolate so moreish
  • Egg yolks are rich in choline, the building block for acetylcholine, the neurotransmitter most important in memory functioning
  • Nutmeg is known to contain macelignan, which holds out promise in animal studies of boosting spatial learning
  • This recipe uses extra virgin olive oil, a healthier alternative to canola oil or butter in baking

Of course, baked goods are full of sugar which is not so good. This recipe uses less sugar as the pumpkin is sweet as it is, though you can add more depending on your taste. The MIND diet recommends no more than 5 sweets a week in your diet.






2 cups of all-purpose flour
1 cup of dark chocolate chips
2 eggs
½ cup of granulated sugar
1/2 cup of brown sugar
½ cup of extra virgin olive oil
1 tsp of cinnamon
¼ tsp of nutmeg
¼ tsp of clove
½ tsp of salt
1 tsp of baking soda
¾ can of pumpkin
¼ cup of Greek yogurt


  1. Preheat oven to 350oF.
  2. Grease loaf tin (I spray with extra virgin olive oil).
  3. Crack 2 eggs into a mixing bowl.
  4. Add granulated and brown sugar and whisk together until mixed.
  5. Add extra virgin olive oil and whisk further.
  6. Add pumpkin and yogurt and whisk together.
  7. In a large bowl sift 1 ¾ cups of flour (save remainder of flour).
  8. Add nutmeg, clove, cinnamon, salt, and baking soda to flour and mix together.
  9. In a small bowl coat dark chocolate chips in remaining flour. You do not need to use all of the remaining flour, just enough to coat the chips. This will help prevent the chips from sinking to the bottom of the bread in the oven.
  10. Push the flour to the side of the large bowl so there is an indent in the middle. Add the liquid mixture to this and stir together.
  11. Fold in the chocolate chips.
  12. Spoon batter into the loaf tin for 30 minutes.
  13. After 30 minutes, take the loaf out of the oven and loosely cover in tin foil to avoid burning. You want to tin foil to be curved so that it doesn’t stick to the loaf as it raises. Put back in the over for a further 25 minutes.
  14. The bread is ready when inserting a knife or toothpick in comes out clean.
  15. Take out of the oven and allow to cool and set in the tin. Then gently tip upside down and tap the tin on the bottom to loosen the bread.


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