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 Facts
Healthy Pumpkin Bread with Chocolate Chunks
Amount Per Serving
Calories 239Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 47mg16%
Sodium 135mg6%
Potassium 233mg7%
Carbohydrates 32g11%
Fiber 4g16%
Sugar 12g13%
Protein 6g12%
Vitamin A 3650IU73%
Vitamin C 1mg1%
Calcium 86mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.