Healthy Pumpkin Chocolate Chip Bread

Healthy Pumpkin Chocolate Chip Bread

To-die-for healthy pumpkin chocolate chip bread recipe with canned pumpkin, whole wheat or spelt flour and a lot of dark chocolate chips because life is short. That’s how I lived past weekend for breakfast, lunch and breakfast again.

And it comes together in one bowl in 10 minutes.

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How Does Bread Taste?

This quick bread is moist, fluffy, with perfect amount of pumpkin flavor and sweetness. I would say that pumpkin taste is not overpowering and rather mild. So mild I was actually surprised myself. Must be the chocolate chips addition. So if you are not a huge pumpkin fan, this bread is for you. And if you are a healthy pumpkin bread fan, this recipe is for you too!

I do not like overly sweet baked goods because when you eat clean, your taste buds are clean. I fnd store-bought baked goods sweet. This bread is less sweet. It qualifies as breakfast, maybe with some cream cheese?!

What are the Ingredients?

• Pumpkin puree
• Maple syrup
• Eggs
• Avocado oil
• Spelt flour
• Pumpkin pie spice
• Chocolate chips

Healthy Pumpkin Chocolate Chip Bread Substitutions

Maple syrup

You can use honey or agave syrup. Please do not use white, cane, coconut or brown sugar because baking is a science and dry ingredients to wet ratio should be not changed from the well tested recipe. I have not tested it other way, so won’t be able to advise.

Avocado oil

Substitute with extra virgin olive oil or melted coconut oil. Just be sure to add the latter one to the wet ingredients last one. Means stir it with pumpkin puree and eggs, so it doesn’t solidify. Hopefully your pumpkin puree is not from the fridge otherwise warm it up a bit.

Some say organic canola oil is good for you too. I have a hard time wrapping my head around how a plant invented in a lab can be organic. Plus there are so many other healthy much cheaper oils on the market today, I never see the need to buy even organic canola oil. Your call though.

Spelt flour

I love spelt flour for its nutty taste, light texture and nutrition benefits. Whole wheat or white whole wheat flour would work too. Please do not use almond, coconut or all-purpose flour because it can’t be interchanged on 1:1 ratio.

Pumpkin pie spice

You don’t have to spend a lot of money on store-bought pumpkin pie spice. I use this homemade pumpkin pie spice recipe all the time. It’s just a blend of cinnamon nutmeg with ginger and cloves.

Is It Worth It to Make Your Own Pumpkin Puree?

And canned pumpkin puree it is for me from now on because making my own isn’t worth the time or money. Just saying in case you are still wondering.

I thought I would cook pumpkin in Instant Pot because it’s hands off method, couldn’t be hard, right?! It took me at least an hour and a half and many dirty bowls, utensils and blender to get pumpkin puree. And the cost of pumpkins itself was as much as canned pumpkin puree. And all the clean-up.

So, my answer is “NO, not worth it”. Unless you got free pumpkins and TIME!

How to Make Healthy Chocolate Chip Pumpkin Bread

1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
2. In a large mixing bowl, whisk the eggs for 10 seconds.
3. Add pumpkin puree, honey, avocado oil, pumpkin pie spice, baking powder, baking soda, salt and whisk until combined. 
4. Add spelt or whole wheat flour and stir gently just enough to combine. Be careful not to over mix. 
5. Add almost all chocolate chips and give a few more gentle stirs to combine. 
6. Pour batter into prepared loaf pan and level gently with spatula. Sprinkle remaining chocolate chips on top. Bake for 50-60 minutes our until the toothpick inserted in the middle comes out clean. 
7. Remove from the oven and transfer to a cooling rack to cool off for 30 minutes. Holding onto the flaps of parchment paper remove chocolate chip pumpkin bread from a loaf pan and let it cool almost completely before slicing. Cut into 10 slices with serrated bread knife. 

More Healthy Pumpkin Bread Recipes

• Healthy pumpkin bread – with lots of pumpkin seeds and no chocolate chips
• Healthy pumpkin muffins – Starbucks copycat with cream cheese inside
• Healthy pumpkin bars – gluten free with almond flour
• Pumpkin granola muffins – crunchy with organic store-bought granola
• Flourless pumpkin muffins – with oats and coconut milk

Healthy Pumpkin Chocolate Chip Bread

Print Recipe

★★★★★

5 from 3 reviews

You have to make this Healthy Pumpkin Chocolate Chip Bread TODAY because your kids will actually eat it! And a lot of dark chocolate chips because life is short.

• Author: Olena of ifoodreal.com
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 10 slices
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

• 2 large eggs
• 15 oz can pumpkin purée
• 1/2 cup + 2 tbsp honey or maple syrup
• 2 tbsp avocado or olive oil
• 2 tbsp pumpkin pie spice
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/4 cups spelt or whole wheat flour
• 3/4 cup dark chocolate chips

Instructions

1. Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
2. In a large mixing bowl, whisk the eggs for 10 seconds. Add pumpkin puree, honey, avocado oil, pumpkin pie spice, baking powder, baking soda, salt and whisk until combined..
3. Add spelt or whole wheat flour and stir gently just enough to combine. Be careful not to over mix. Add almost all chocolate chips and give a few more gentle stirs to combine. Pour batter into prepared loaf pan and level gently with spatula. Sprinkle remaining chocolate chips on top. Bake for 50-60 minutes our until the toothpick inserted in the middle comes out clean.
4. Remove from the oven and transfer to a cooling rack to cool off for 30 minutes. Holding onto the flaps of parchment paper remove chocolate chip pumpkin bread from a loaf pan and let it cool almost completely before slicing. Cut into 10 slices with serrated bread knife.
5. Store: Store covered in a cool dry place for up to 5 days. Freeze in an airtight container for up to 3 months.

★ Did you make this recipe? Please give it a star rating in the comments.

1 slice24117.5 g261.8 mg6.4 g1.7 g0 g41.4 g5.5 g5.8 g37.2 mg

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