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–+ servings
Three slices of pumpkin bread stacked on a piece of brown paper.
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4.50 from 6 votes

Healthy Pumpkin Bread with Chocolate Chunks

A taste of fall that can be enjoyed morning, noon or night! Healthy Pumpkin Bread is sure to please all guests this holiday season!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 8 slices
Calories: 239kcal
Author: Liz Shaw

Ingredients

  • 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 or date sugar
  • 1/2 cup applesauce no added sugar
  • 3/4 cup pure pumpkin puree
  • 3 tablespoons canola oil
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1/3 cup dark chocolate chunks
  • 2 tablespoons pumpkin seeds

Instructions

  • 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, oil, 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.

Notes

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!
  • Gluten Free: I've tried this recipe using an all purpose gluten free baking mix (like Bob's Red Mill) and it turned out great.
  • Egg Free: You can also use a flax egg to sub in for the large eggs, however the taste is modified slightly.
  • Dairy Free: This recipe is naturally dairy free when you use a dark chocolate chunk made without milk, however if you don't typically look at the ingredients just double check to make sure no milk is listed!

Nutrition

Calories: 239kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 135mg | Potassium: 233mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3650IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg