Name: Chocolate chip pumpkin bread (Healthy)
Prep time: 15 min
Cook time: 65 min
Ingredients: 1 cup whole grain spelt flour ((130 g)); 1 1/4 cup all purpose flour ((160 g)); 3/4 tsp baking soda; 1/2 tsp cinnamon powder; 1/2 tsp salt; 1/4 tsp nutmeg powder; 1/4 tsp clove powder; 1 cup unsweetened pumpkin puree ((225 g)); 3/4 cup dry sweetener ((150 g)); 1/3 cup natural Greek yogurt ((80 g), room temperature); 1/3 cup coconut oil ((80 ml), in liquid form); 2 large eggs (, room temperature); 1/2 cup chocolate chips ((90 g), with bit more to sprinkle on top)

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This is it! The weather is gradually cooling down, finally. It's time for pumpkins, apples, cinnamon, soups and all those delicious wonderful flavours.

And on that note, this healthy chocolate chip pumpkin bread is something that you have got to make this fall. You won't regret it, I promise.

Sliced healthy chocolate chip pumpkin bread view from front

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Recipe Highlights
Lets Talk Ingredients
How To Make Pumpkin Puree
Watch How to Make it
More Fall Recipes
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Recipe Highlights

Half eaten healthy chocolate chip pumpkin bread in a plate

Texture and flavour - Tender moist cake, not overly sweet, delicious pumpkin flavour with cinnamon, nutmeg and clove lingering at the back.

Size - 1 loaf of 5x9 inch (13x23 cm).

Level - Only whisking by hand, so it's super easy.

Occasion - Now! There should not be a limited time to enjoy this deliciousness but this weather makes it a must-make now.

Lets Talk Ingredients

Ingredients to make healthy chocolate chip pumpkin bread

Spelt flour - I use whole grain spelt flour, where the texture is a bit coarser than white spelt flour. Also, its colour is similar to oat flour. White spelt flour works fine also, no worries.

All purpose flour - I'm combining it with spelt flour. Why? Because spelt flour is a weak flour with weak structure and since this is a loaf bread (bigger in size) not muffins, so it needs a bit of help from the structure that all purpose flour provides to avoid the cake being too crumbly.

Sweetener - I use erythritol. Use any dry sweetener that you prefer. Use 30% less amount if you're using white sugar. Don't use liquid sweetener as it will effect the wetness of the batter.

Coconut oil - Use any oil that you like.

Greek yogurt - Unsweetened natural full fat Greek yogurt. Adjust sugar accordingly if you use sweetened one. If you really really can't find it, then use natural full fat yogurt.

Pumpkin puree - Canned pumpkin puree works brilliant in this, and less hassle also. Just make sure it's unsweetened 100% pumpkin puree, not pumpkin pie filling.

How To Make Pumpkin Puree

Slices of healthy chocolate chip pumpkin bread

If you can't find canned pumpkin puree then just make it yourself. It's super easy, I've done it so many times.

Choose small baking pumpkins or ones that say pie or sugar pumpkins. Cut in halves, scoop out and discard the insides. Place skin side up on a tray lined with parchment paper, bake at 400ºF (200ºC) for 40-60 minutes or until when you poke a knife into it, it slides in super easy. Leave to cool, scoop out the flesh and blend until smooth in a food processor.

I like to drain the puree for 2-3 hours, but that's just me. I put the puree inside a strainer, hanging inside a huge bowl and let the liquid drain. This way I get more concentrated pumpkin puree similar to the canned one.

Watch How to Make it

More Fall Recipes

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