Healthy Pumpkin Chocolate Chip Bread

5 from 17 votes

Easy to make Healthy Pumpkin Chocolate Chip Bread made with a full can of pumpkin, maple syrup, dark chocolate chips and whole wheat flour.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Low Fat

Servings: slices

Calories: 313kcal

Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
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.
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.
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.

Store: Store covered in a cool dry place for up to 5 days.
Freezing: Bake, cool and place in a resealable Ziploc bag. Let out air as much as you can, seal and freeze for up to 3 months. Thaw on a counter and enjoy!
Pumpkin puree: Use store bought or homemade pumpkin puree. Not pumpkin pie filling, it has added sugars and flavors.
Maple syrup: You can also use honey or agave syrup. Please do not use white, cane, coconut or brown sugar wet to dry ratio will be thrown off.
Oil: Avocado, extra virgin olive, grapeseed, melted butter, or melted coconut oil.
Other flour: Please do not use any gluten free, almond or coconut flour because it can't be interchanged on 1:1 ratio.