Healthy Pumpkin Bread with Chocolate Chips
Looking for a way to make pumpkin bread healthy? I've got you! My Healthy Pumpkin Bread Recipe leaves out the unhealthy oil and refined sugar and replaces it with good-for-you ingredients. It's moist, flavorful and completely delicious!
Equipment
- Loaf Pan This 9" non-stick loaf pan by Wilton is the perfect size for any quick bread or loaf cake recipe!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
Ingredients
- 1 cup pumpkin puree canned
- 2 eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup maple syrup use REAL maple syrup, not pancake syrup
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole wheat flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup chocolate chunks divided (optional)
Instructions
- Preheat oven to 350 degrees. Line a 9 x 5" loaf pan with parchment paper. Set aside
- In a mixing bowl, whisk together the wet ingredients: pumpkin, eggs, yogurt, honey, maple syrup and vanilla. Set wet ingredients aside.
- In a separate bowl, combine the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients, and stir together with a rubber scraper until fully combined. Batter will be thick. Fold in 1/2 cup of the chocolate chunks, reserving the rest for the top of the loaf.
- Pour batter into prepared pan, and spread evenly. Top with the remaining chocolate chunks.
- Bake for 55-60 minutes at 350 degrees. After 45 minutes I would recommend topping the loaf with a sheet of aluminum foil to prevent over-browning.
- Remove from oven and let cool to room temperature. Lift loaf out of pan by the edges of the parchment paper. Slice and enjoy!
Notes
If you do not have Pumpkin Pie Spice on hand you can use the following: 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves, 1/4 tsp. nutmeg.
See the post information above for adapting to gluten-free, sugar-free and vegan options.
Storage:
Room Temperature: store the bread in an airtight contain to keep from drying out. It can be kept as a whole loaf or as individual slices. At room temperature, the bread will keep for 3-4 days.
Refrigeration: Pumpkin bread can also be stored in the refrigerator, as a whole loaf or individually sliced. Store it in an airtight container to prevent from drying out. Kept refrigerated, the bread will keep for up to a week.
Freezing: If freezing, make sure the loaf is completely cooled to room temperature after baking. You can freeze entire loaves by wrapping in press-and-seal or plastic wrap, and then placed in freezer zip-loc bags. You can also wrap individual slices in press and seal wrap to be frozen. Thaw whole loaves or individual slices at room temperature on your kitchen counter.
Nutrition
Serving: 12slicesCalories: 2028kcalCarbohydrates: 338gProtein: 55gFat: 56gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 339mgSodium: 2332mgPotassium: 1866mgFiber: 35gSugar: 172gVitamin A: 38676IUVitamin C: 12mgCalcium: 771mgIron: 18mg
Tried this recipe?Let us know how it was!