Healthy One Bowl Pumpkin Chocolate Chip Bread
Healthy One Bowl Pumpkin Chocolate Chip Bread is healthy pumpkin bread that’s low fat, with no refined sugar and big pumpkin flavor!
I feel like I’ve barely given Halloween a thought this year. My decorations are out but I haven’t bought a pumpkin yet and no candy has entered this house.
The sad truth is since my kids are older now there really is no reason to care about Halloween. I’ll just pass out candy to cute little kids and remember when mine were that young. If I had a great party to go to maybe I’d be excited about it.
I’d totally be down for an 80’s themed party (imagine the word “totally” said in the best valley girl voice). 🙂
Healthy pumpkin bread
All Halloween talk aside, let’s discuss this super exciting healthy pumpkin chocolate chip bread!
I posted a recipe for a bread similar to this back in October of 2012 and decided to scrap that post and do a full revamp. This recipe deserves it’s own bright, shiny new post, complete with recipe video too.
Because you need to see how easy it is to make with your own eyes or you just won’t believe it.
This Healthier One Bowl Pumpkin Chocolate Chip Bread was adapted from my Perfect One Bowl Banana Nut Bread, which truly is one of the best quick breads to come out of my kitchen.
I worked hard perfecting that recipe and knew that it would translate perfectly into a healthy pumpkin bread recipe.
What makes this pumpkin bread recipe healthy?
- This bread has added nutrition and fiber from whole wheat white flour. The crumb is so tender that you’d never know it was whole wheat. If you can’t find whole wheat white flour, you can use a combination of 1 cup all purpose flour and 3/4 cup whole wheat for the same great texture.
- Some pumpkin breads contain an entire cup of oil and sugar, which is completely unnecessary. I’ve used only 1/3 cup of coconut oil, and used 3/4 cup of coconut sugar, which is unrefined.
- Starbuck’s pumpkin bread has over 400 calories a slice, when this pumpkin chocolate chip bread has only 287. And this is every bit as delicious.
Healthy pumpkin bread ingredients
- Coconut sugar (you may substitute this with granulated or brown sugar)
- Coconut oil
- Unsweetened almond milk (or sub with your favorite)
- Pumpkin puree
- Whole wheat white flour
- Baking powder
- Baking soda
- Pumpkin pie spice
- Ground cinnamon
- Mini semi-sweet chocolate chips
How to make Healthy Pumpkin Bread
This bread couldn’t be easier to make, as the handy video at the bottom of this post will show.
- Grab a large bowl, and whisk the eggs, oil, sugar, milk and pumpkin together until combined.
- Add the flour, then sprinkle over the baking powder, baking soda, pumpkin pie spice, cinnamon and salt over the top. Stir just until combined, then fold in the chocolate chips.
- Pour the batter into a greased loaf pan and bake at 350 degrees for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from heat and cool completely on a wire rack.
Should you refrigerate pumpkin bread?
If you’d like your pumpkin chocolate chip bread to keep for 5-7 days, store it in an air tight container in the refrigerator. Otherwise, the bread will keep in an air tight container at room temperature for about 3 days.
What can I do with my leftover pumpkin?
If you use a 15 ounce can of pumpkin for this recipe, you’ll have a 1/2 cup leftover. The following recipes will utilize the remaining 1/2 cup of pumpkin perfectly:
Hungry for more pumpkin? See all of my pumpkin recipes.
More healthy pumpkin recipes:
Healthy One Bowl Pumpkin Chocolate Chip Bread
- 2 large eggs lightly beaten
- ¾ cup coconut sugar
- ⅓ cup coconut oil
- ¾ cup unsweetened almond milk
- 1 cup pumpkin pureé substitute with store bought. Do not use pumpkin pie filling!
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons homemade pumpkin pie spice substitute with store bought
- ¼ teaspoon salt
- 1¾ cups whole wheat white flour
- 1/2 cup mini semi-sweet chocolate chips
- Preheat the oven to 350 degrees. Grease a standard loaf pan with cooking spray and set aside.
- Beat the eggs lightly in a large bowl. Add the coconut sugar, canola oil, milk, and pumpkin, and whisk thoroughly to combine.
- Add the flour, then sprinkle the baking powder, baking soda, spices, and salt over the flour and stir just until combined. Fold in the chocolate chips.
- Pour the batter evenly into the prepared loaf pan and bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Slice, serve, and enjoy!
- Store in an air tight container at room temperature for up to 5 days. This bread is also freezer friendly!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.