A cozy fall bake sweetened naturally and full of homemade warmth

There’s something about baking with pumpkin that just makes the house feel like fall. The soft hum of the grain mill in the background, the scent of cinnamon drifting through the kitchen, and that first spoonful of golden pumpkin puree — it all feels like a gentle invitation to slow down.

Every autumn, I find myself reaching for a recipe that bridges the change in seasons — something that feels cozy but wholesome, sweet but nourishing. This Fresh-Milled Honey Chocolate Chip Pumpkin Bread is exactly that. It’s simple, naturally sweetened, and the perfect way to celebrate the comforting rhythm of baking from scratch.

And the best part? It’s made entirely with fresh-milled flour — a beautiful blend of soft white and hard white wheat — giving it that tender crumb and nutty flavor that only comes from flour milled moments before mixing.

Why I Love This Bread

This bread is soft, rich, and not too sweet — the kind you can enjoy with your morning coffee or warm from the oven in the evening. It’s made without refined sugar, using honey for natural sweetness, and finished with dark chocolate chips for just the right touch of indulgence.

It’s one of those recipes that feels both cozy and intentional — a little treat, but one that’s made with real ingredients and love.

Switching to fresh milled flour can be a bit of a challenge at the start, but if you keep working with it, you can find the perfect combination. Here is the combination I loved best for this recipe:

Soft white wheat for tenderness
Hard white wheat for a little structure
Honey for moisture and gentle sweetness
Pumpkin for richness
Dark chocolate to make every bite feel special

Together, they make a loaf that’s beautifully moist and flavorful, without any of the heaviness you sometimes get from whole grain baking.

Milling & Mixing Tips

If you’re new to fresh-milled baking, here are a few helpful notes to make your pumpkin bread turn out perfectly every time:

1. Use a Flour Blend

Fresh-milled flour has more body than store-bought, so using 70% soft white wheat and 30% hard white wheat keeps the bread tender but structured. Soft white gives a light, fluffy crumb, while hard white adds strength to help it rise and hold together.

2. Don’t Overmix

Once your dry ingredients hit the wet, stir just until combined. Fresh flour still holds onto a bit of its natural oils and bran, which can make the texture gummy if you overwork it.

3. Balance the Moisture

Honey naturally adds moisture to baked goods, but fresh flour absorbs more liquid. If your batter feels too thick, add a tablespoon or two of milk until it’s the consistency of thick cake batter.

4. Bake Until Just Set

You’ll know it’s ready when a toothpick comes out mostly clean — a few moist crumbs are perfect. Overbaking can make the loaf dry, so check around the 55-minute mark.

5. Let It Rest

This is the hardest part! Fresh-milled flour actually improves after it cools and rests for a few hours (or even overnight). The texture softens, and the honey and spices deepen in flavor.

Fresh-Milled Honey Chocolate Chip Pumpkin Bread Recipe

Yields: 1 loaf (8–10 slices)

Prep time: 10 minutes

Bake time: 55–65 minutes

Ingredients

Dry Ingredients:

1 ¼ cups (147 g) fresh-milled soft white wheat flour
½ cup (63 g) fresh-milled hard white wheat flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves (optional, for warmth)

Wet Ingredients:

1 cup pumpkin puree (not pumpkin pie filling)
½ cup melted coconut oil or unsalted butter
2 large eggs
⅓ cup honey (use local honey if possible for the best flavor)
2 tsp vanilla extract

Mix-ins:

1 cup dark chocolate chips (70% or higher)
Optional: ½ cup chopped walnuts or pecans

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together:

1 ¼ cups soft white flour
½ cup hard white flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp cloves (optional - I did not use)

In a large bowl, whisk together the wet ingredients:

1 cup pumpkin puree
½ cup melted coconut oil or butter ( I used butter)
2 eggs
⅓ cup honey
2 tsp vanilla extract

Pour the dry ingredients into the wet mixture and gently stir until just combined — the batter should be thick but pourable.
Fold in 1 cup dark chocolate chips (and nuts if using).
Pour the batter into your prepared loaf pan and smooth the top. Sprinkle a few extra chocolate chips on top for a pretty finish.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy warm with a pat of butter or a drizzle of honey.

Why Natural Sweetness Matters

I’ve slowly learned to appreciate recipes that lean on natural sweetness instead of refined sugar. Honey adds more than flavor — it gives this bread a subtle depth, a soft golden crumb, and a little reminder that simple ingredients can make something truly special.

If you use local honey, even better. There’s something meaningful about knowing the sweetness in your loaf came from nearby fields and flowers — it connects you to the rhythms of the season in a beautiful way.

And because honey is hygroscopic (it attracts moisture), it keeps the bread tender for days without drying out. It’s one of those small baking miracles that makes a big difference.

Serving Ideas

This pumpkin bread is lovely on its own, but here are a few favorite ways to enjoy it:

For breakfast: Toast a slice and spread a little butter or almond butter on top.
For dessert: Warm it slightly and serve with a scoop of vanilla ice cream.
For gifting: Wrap in parchment and tie with twine — a perfect fall gift for a neighbor or friend.

It also freezes beautifully. Slice it, wrap the pieces individually, and store them in a freezer-safe bag. Warm slices in the oven or toaster when you want a cozy treat.

A Note on Intentional Baking

Every time I bake something from scratch — especially with flour I’ve milled myself — it reminds me to slow down. There’s beauty in these small, ordinary rhythms: measuring, stirring, waiting. It’s not just about making something delicious; it’s about reconnecting with what’s real and grounding.

Baking this bread always feels like an act of gratitude — for the harvest, for the home that smells like cinnamon, for the time to create something nourishing.

And maybe that’s what I love most about baking with fresh-milled flour. It takes a little extra time, yes, but it turns even a simple loaf of pumpkin bread into something sacred — a gentle pause in a busy week.

Final Thoughts

If you’ve been wanting to try baking with your own flour, this recipe is the perfect place to start. It’s forgiving, delicious, and makes the whole kitchen smell like fall.

Whether you enjoy it warm with your morning coffee, pack it for a weekend picnic, or share it with someone you love, this Fresh-Milled Honey Chocolate Chip Pumpkin Bread is a beautiful reminder that good things take time — and they’re always worth it.

By Leah Ann Grace

Fresh-Milled Chocolate Chip Pumpkin Bread