Name: Healthy Pumpkin Chocolate Chip Bread
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 ¼ cups whole wheat flour; 1 cup almond flour; 1 tsp pumpkin pie spice; 2 tsp baking powder (gluten-free); ½ tsp vanilla; 2 eggs; ¾ cup canned pumpkin purée (NOT pumpkin pie filling!); ¼ cup melted coconut oil; ¼ cup maple syrup; ⅓ dark chocolate chips; ⅛ cup pumpkin seeds

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This moist Healthy Pumpkin Chocolate Chip Bread is low in sugar, easy to make absolutely delicious!

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This gorgeous bread is sweetened with unrefined sugar. I used maple syrup. Also, I added in some dark chocolate chips and pumpkin seeds. You can add whatever mix in's you would like. For example, you could use some dried cranberries, nuts or white chocolate chips. Get creative! Enjoy this bread for breakfast, as a snack or for dessert.

Ingredients in this recipe

whole wheat flour
almond flour
pumpkin pie spice
baking powder (gluten-free)
vanilla
eggs
canned pumpkin purée - not pumpkin pie filling!
melted coconut oil
maple syrup
dark chocolate chips
pumpkin seeds

Is pumpkin puree the same as canned pumpkin?

Yes, canned pumpkin and pumpkin purée are the same thing. Pumpkin pie filling is not the same. I do not suggest using pumpkin pie filling in this recipe. Pumpkin pie filling typically includes added sugar and spices.

Kitchen tools to purchase to make this recipe

How long does pumpkin bread last?

Store this bread in an airtight container on the counter for 1-2 days. You can also individually wrap the bread and place it into the freezer for up to 3 months.

What can I do with leftover pumpkin?

Since this recipe does not use an entire can of pumpkin purée, you can make the recipes below with the leftover pumpkin. I promise they will not disappoint!

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Healthy Pumpkin Chocolate Chip Bread

This moist Healthy Pumpkin Chocolate Chip Bread is low in sugar, easy to make absolutely delicious!

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Prep Time 10 mins

Cook Time 45 mins

Course Dessert

Servings loaf

Ingredients

1 ¼ cups whole wheat flour
1 cup almond flour
1 tsp pumpkin pie spice
2 tsp baking powder (gluten-free)
½ tsp vanilla
2 eggs
¾ cup canned pumpkin purée NOT pumpkin pie filling!
¼ cup melted coconut oil
¼ cup maple syrup
⅓ dark chocolate chips
⅛ cup pumpkin seeds

Instructions

Combine all ingredients except for the pumpkin seeds in a mixing bowl until batter has formed.
Spoon batter into a 9×5 loaf pan lined with parchment paper. Sprinkle with pumpkin seeds. Bake at 350 degrees for 35-45 minutes.
Let cool completely and slice.
Store this bread in an airtight container on the counter for 1-2 days. You can also individually wrap the bread and place it into the freezer for up to 3 months.

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