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.
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Recipe Highlights
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
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
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.
More Fall Recipes
- Cute pumpkin shaped dinner rolls
- Fudgy pumpkin cheesecake brownies
- Pumpkin cookies
- Pumpkin bread with cream cheese filling
📖 Recipe
Chocolate chip pumpkin bread (Healthy)
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
Equipment
- Bowls (Big, medium and small)
- Manual hand whisk
- Spatula
- Parchment paper
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.
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