Made in one bowl, this healthy pumpkin chocolate chip bread is moist and decadent but full of whole grains and natural sweetness.
Life Lesson: If you’re going to make one loaf of bread, make two.
If you’ve been following along for more than a couple days, you probably have learned that all my life lessons revolve around making life easier. For myself, and for you. Why not make two loaves, taking the same time you would spend to make one? Same amount of time, twice the return! I love that math for sure!
The only extra work when you bake two loaves of bread instead of one is washing an extra pan. And you can handle that, I know you can. Even if you despise doing dishes like I do.
About this Healthy Pumpkin Chocolate Chip Bread Recipe
Not all things freeze well, but this bread freezes great (I happen to have a loaf in the freezer at this very moment). I haven’t pulled it out for the kids yet because of Whole30 — I’m not sure I could withstand the temptation at this point. I typically slice the loaf before freezing because then you can take out as many slices as you need and the slices thaw much more quickly than the whole loaf, but you can freeze the whole loaf as well.
This scrumptious healthy pumpkin chocolate chip bread recipe is based on my original healthier pumpkin bread, but I wanted to cut down the sugar drastically. You know…to make room for chocolate chips.
I would highly recommend making this recipe this fall — Michigan is finally showing us what a beautiful fall looks like (temps in 70s instead of 90s!) and I can’t wait to enjoy a slice of this bread with my coffee in the morning. I can’t wait to try it with this Gingerbread Butter slathered on top!
Short on time?
If you are short on time, these Pumpkin Chocolate Chip Muffins bake in only 20 minutes or so. You’ll get all the flavor and yummy smells in only half the time!
- one 15 ounce can pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 3/4 cup maple syrup
- 3/4 cup plain Greek yogurt
- 1/3 cup water
- 2 teaspoons pure vanilla extract
- 2 cups whole wheat flour
- 1 and 1/2 cups all-purpose flour (or white whole wheat)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons [pumpkin pie spice]
- 1 cup semisweet chocolate chips, extra for sprinkling on top if desired
- Preheat oven to 350°F. Spray two large loaf pans with nonstick baking spray. In a large bowl, combine pumpkin, eggs, maple syrup, yogurt, water and vanilla. Whisk until combined.
- In a medium bowl, combine remaining ingredients. Add these dry ingredients to the pumpkin mixture and stir until combined - do not over mix.
- Split the batter evenly between the two loaf pans and bake for 1 hour to 1 hour and 15 minutes depending on the size of your loaf pans — mine are extra long so it only took an hour. A toothpick or a knife inserted in the middle should come out clean when the bread is done baking.
- Let cool 10-15 minutes in pans before removing to a wire rack to cool completely.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben isn’t generally a fan of pumpkin things, but he had no complaints about eating a couple slices of this bread. My kids couldn’t get enough of it! They think it’s a holiday anytime I give them anything with chocolate chips.
Changes I would make: None!