Healthy Pumpkin Bread with Chocolate Chunks is a delicious, nutritious and SUPER easy recipe to make for your entire family to enjoy. Low in sugar and high in fiber, it’s a sweet treat you’ll feel great after eating!
Should I make pumpkin bread?
Yes, you absolutely should! There’s no question that pumpkin bread can be enjoyed year round, though it’s especially delicious in the fall.
Plus, canned pumpkin is a mainstay you can stock up on when it’s on special during the holiday season and enjoy well into the Christmas in July celebrations.
Is this considered a healthy breakfast bread?
Absolutely! You’ll notice below when you checkout the recipe this healthy pumpkin bread, even with the chocolate chunks, is very low in added sugar.
Natural sources of sugar pack more nutrients that added sugar and make a great addition to baked goods.
My favorites are applesauce and pumpkin puree (okay and bananas and prunes) that work wonderfully in a variety of recipes like this healthy pumpkin bread!
Can I make this pumpkin bread vegan or gluten free?
Ever since I made those Whole Wheat Chocolate Chip Muffins and many of you asked for modifications, I knew I had to make sure to include some options here!
I’ve tried this recipe using an all purpose gluten free baking mix (like Bob’s Red Mill) and it turned out great.
While I haven’t tried this with almond flour just yet, I made a similar baking dish with pumpkin and swapped in almond flour for all purpose flour and it was SO good! My daughter snagged and piece and then gobbled it up (as you can see below!)
You can also use a flax egg to sub in for the large eggs, however the taste is modified slightly. You will also need to make sure you get a vegan chocolate chip (like the Enjoy Life brand).
How long does it take to make this? Can my kids help?
In under 60 minutes you’ll be slicing in to this beauty to enjoy!
And, yes!! Get the kids in the kitchen and they’ll enjoy every second of this (and the delicious end result too!)
- 1 1/2 cups white whole wheat flour
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 teaspoon kosher salt
- 1/4 cup packed brown sugar
- 1/2 cup applesauce no added sugar
- 3/4 cup pure pumpkin puree
- 3 tablespoons butter or vegetable oil
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1/3 cup dark chocolate chunks
- 2 tablespoons pumpkin seeds
Preheat oven to 375 degrees F.
In a medium bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
In a large bowl, combine sugar, applesauce, pumpkin puree, butter, vanilla extract, and eggs.
Fold the dry ingredients into the wet ingredients and stir in the chocolate chunks.
Line a 8-inch x 4-inch x 2-inch (or loaf pan on hand) with parchment paper. Spray lightly with cooking spray.
Pour batter into pan and sprinkle pumpkin seeds over the top. Set pan on middle rack in oven.
Bake for 40 minutes depending on oven, check for doneness by inserting a wooden pick. Top will be lightly browned.
Remove from oven and let cool 10 minutes on a wired rack. Slice and enjoy!
Store in an airtight container on the counter for 3-5 days, in the fridge for 10 and freeze for up to 3 months.