This healthy pumpkin bread recipe is perfect with a cup of coffee! With half whole wheat flour, very little oil, and a whole lot of pumpkin flavor.
I have to say, I start craving pumpkin mid-way through August. So not soon after I had posted this Healthy Zucchini Bread Recipe, my mind immediately went to this healthy pumpkin bread recipe.
If you like a little treat, but something less sweet, then this healthy pumpkin bread recipe is perfect for you: moist, subtly sweet with delicious pumpkin flavor and small bites of chocolate from the mini chocolate chips.
This healthy pumpkin bread
- is a one bowl recipe
- contains half whole wheat flour, a touch of coconut oil, and has no refined sugar
- is freezer friendly
How to make it
You can have this healthy pumpkin bread ready for the oven in under 20 minutes.
- Melt the coconut oil, then add in your wet ingredients.
- Add the dry ingredients right into the bowl with the wet ingredients and mix everything together.
- Fold in the mini chocolate chips.
- Bake in a floured loaf pan for 1 hour.
Can you freeze it?
Yes, we love doubling this recipe and freezing it! I wrap mine in plastic wrap and store in an air tight container or ziplock freezer bag.
Does it need to be refrigerated?
I prefer to refrigerate it because it will help it last for longer, but it also seems to stay moist that way. We store it right in the loaf pan and cover with beeswax wrap for up to 5 days.
Which other add ins work in pumpkin bread?
Sure! I bet nuts would be great (walnuts & pecans particularly), and I bet dried cranberries would go well in this recipe! I’d add 1/2 cup and see how it goes.
- if your coconut oil starts to solidify when you add the other wet ingredients, pop it in the microwave and heat in 20 second increments until it is liquified again
- I used a 9 x 5 inch loaf pan similar to this one. If you have an 8 x 4 inch loaf pan, keep an eye on the pumpkin bread, it may be baked through sooner (start checking at 40 min)
- looking for more healthy treats? Try these Key Lime Greek Yogurt Cheesecakes, this Creamy Chocolate Dessert Hummus, or these Swirled Raspberry Meringue Nests
Healthy Pumpkin Bread Recipe
- 1/4 cup coconut oil 52 g
- 1 cup pumpkin puree 256 g; see note 1
- 1/2 cup maple syrup 130 g; honey may be swapped
- 1 teaspoon vanilla extract
- 2 eggs
- 1/4 cup almond milk or dairy milk; 54 g
- 3/4 cup all purpose flour fluffed, spooned & levelled; 90 g
- 3/4 cup whole wheat flour fluffed, spooned & levelled; 90 g
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 teaspoons cinnamon
- 1/4 cup mini chocolate chips plus a few extra for the tops
- Heat oven to 325°F. Grease and flour a 9 x 5 inch baking pan and set aside.
- In a large glass measuring bowl, melt the coconut oil. Stir in the remaining wet ingredients and mix until smooth.
- If your coconut oil starts to solidify when you add the other wet ingredients, pop it in the microwave and heat in 20 second increments until it is liquified again.
- Add all dry ingredients to the bowl and mix until just combined.
- Fold in the chocolate chips. Scrape the mixture into the prepared loaf pan. Scatter a few extra chocolate chips on the top.
- Bake for 55 minutes- 1 h5m, until a toothpick inserted in the middle comes out clean.
- Allow to cool completely. Run a knife around the outside of the pan to loosen, then invert the pan and give it a couple of firm smacks to release the loaf from the pan.
- Store in a sealed container in the fridge for up to 4 days.
- Wrap in plastic and store in a sealed container or bag in the freezer for up to 1 month.
- grease a mini muffin pan with oil
- add around 1.5 tablespoons batter per muffin
- bake at 325°F for 15-20 min...mine were perfect at 18 min