Chocolate chip pumpkin bread (Healthy)

Slices of healthy chocolate chip pumpkin bread

5 from 2 votes

Chocolate chip pumpkin bread (Healthy)

Healthier chocolate chip pumpkin bread using healthier wholesome ingredients. Tender and moist cake, not overly sweet with delicious cinnamon, nutmeg and clove flavours lingering at the back.

Prep Time15

Cook Time1 5

Servings:

Author: Bea & Marco

Ingredients

Dry Ingredients

1 cup whole grain spelt flour (130 g)
1 ¼ cup all purpose flour (160 g)
¾ teaspoon baking soda
½ teaspoon cinnamon powder
½ teaspoon salt
¼ teaspoon nutmeg powder
¼ teaspoon clove powder

Wet Ingredients

1 cup unsweetened pumpkin puree (225 g)
¾ cup dry sweetener (150 g)
⅓ cup natural Greek yogurt (80 g), room temperature
⅓ cup coconut oil (80 ml), in liquid form
2 large eggs , room temperature

Other

½ cup chocolate chips (90 g), with bit more to sprinkle on top

Get Recipe Ingredients

Instructions

Preheat oven at 350ºF (175ºC). Grease and line a 5x9 inch loaf pan (13x23 cm).

Dry Ingredients

Mix everything in a medium sized bowl, set aside.
Add chocolate chips and 1 tablespoon of dry ingredients into a small bowl and mix well. Set aside.

Wet Ingredients

Whisk everything until well combined in a big bowl, using a manual hand whisk.
Add dry ingredients half at a time and whisk everything together. Don't over mix it.
Finally add in chocolate chips and fold everything together with a spatula. Pour into the pan and spread evenly. Sprinkle some chocolate chips on top.

Bake

Bake for 50-65 minutes or until a skewer inserted in the center comes out clean. Remove from the pan and leave to cool completely on a rack before slicing.

Notes

Use spoon and level method when measuring (for cup measurement)
Use portable oven thermometer (like this one) for a more precise temperature reading (I use it all the time)
Keep at room temperature up to 3-4 days.
Lasts in the fridge up to 7 days, bring to room temperature before serving. It's nicer.
Frozen up to 4 months.

Nutrition