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The BEST Healthy Pumpkin Bread Recipe


Healthy pumpkin bread is perfectly moist, loaded with pumpkin flavor, and has chocolate chips in each bite! With no refined sugar, just a touch of coconut oil, and whole wheat flour, it’s a healthier treat to enjoy with a cup of coffee.

When it comes to simple deserts, I love a good fast bread! From zucchini bread to lemon blueberry bread, I love that you can have your batter mixed up before the oven has even pre-heated!

healthy pumpkin bread recipe sliced and laying on a cutting board.

This pumpkin bread is another simple to prep dessert recipe, and with healthier ingredients, I feel good about having a slice with a cup of coffee!

This healthy pumpkin bread

  • it’s tender, moist and is loaded with pumpkin flavor (and chocolate chips!)
  • mixes up in a single bowl making cleanup easier
  • contains half whole wheat flour, a touch of coconut oil, and has no refined sugar

healthy chocolate chip pumpkin bread slices stacked on a cutting board

Use store bought pumpkin puree

While there are many homemade pumpkin puree recipes around, for this recipe, I recommend using store bought pumpkin puree. Homemade pumpkin puree can vary wildly in both water content and texture, and since baking is such a science, I cannot guarantee this pumpkin bread recipe would work.

Store bought pumpkin puree can be found in the baking aisle of the grocery store, and should not be confused with pumpkin pie filling.

One bowl for simple prep

I am the queen of avoiding unnecessary dishes, and this pumpkin bread recipe makes me extra happy because it can easily be mixed up in one bowl. I do recommend using a microwave secure bowl such as a large glass measuring cup, so you can commence by melting the coconut oil.

Next, add in the rest of your wet ingredients (pumpkin puree, vanilla, eggs and milk). If your coconut oil re-solidifies at this time, just pop the wet ingredients back into the microwave and heat on 20-30 second increments, stirring each time, until it melts again. Do not heat vigorously as we don’t want to cook our eggs.

Next, add in the dry ingredients: all purpose and whole wheat flour, salt, baking soda and powder, ginger, nutmeg and cinnamon. Mix until *just* combined and no flour lumps remain.

The final step? Fold in the mini chocolate chips…save a few to scatter over the top of the pumpkin bread!

pumpkin bread batter in a bowl all mixed up

Grease and flour the pan

This recipe requires a standard 9 x 5 inch loaf pan. To ensure that your pumpkin bread comes out of the pan easily, we have a two-step method to prepare the pan:

1. grease

Grease the pan with spray oil, making sure you obtain the sides as well as the bottom of the pan. You can use a paper towel to work the oil into the corners of the pan.

2. flour

The next step is to take around 1/4 cup of flour (either all purpose or whole wheat works), and tap it around so that it sticks to the oil. Rotate the pan, tapping, until it sticks to all greased surfaces. Tap any unstuck flour back into your flour storage container.

How to tell when it’s done

This pumpkin bread bakes at 325°F for close to an hour. There are two ways you can tell if your bread is alert to arrive out of the oven:

1. Toothpick method

Insert a toothpick into the thickest part of the bread. If it comes out with batter sticking to it, your bread is not alert to arrive out of the oven. If the toothpick comes out clean, your bread is alert to arrive out.

2. Instant read thermometer

Another way to tell if your bread is alert to arrive out is to use a digital thermometer to read the internal temperature; at 200°F it is alert to arrive out of the oven.

Getting it out of the pan

After removing the pumpkin bread from the oven, allow it to cool fully before removing it from the pan. If you try to remove it too early, it may stick and crumble.

After cooling completely, run a knife around the outside of the loaf. Invert the pan over a wire rack, give it several firm smacks, and the loaf should loosen out of the pan with no issues.

unbaked pumpkin bread in loaf pan

Storage

  • fridge– cool completely, then wrap in parchment paper and store in a sealed container in the fridge for up to 4 days
  • freezer– cool completely, then wrap in parchment paper and store in a sealed container in the freezer for up to 1 month
  • reheat– heat in the microwave until warmed through and serve with butter

Pumpkin bread will dry out a touch after freezing, but warming it up and serving with butter helps to restore some of that moisture.

More healthy treats

Healthy Pumpkin Bread Recipe

Course: Dessert

Cuisine: American

Keyword: dessert, pumpkin

Calories: 202kcal

Servings: 10

Healthy pumpkin bread is perfectly moist, loaded with pumpkin flavor, and has chocolate chips in each bite! With no refined sugar, just a touch of coconut oil, and whole wheat flour, it’s a healthier treat to enjoy with a cup of coffee.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Instructions

  • 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.

Notes

1- I recommend store bought pumpkin puree for this recipe; do not confuse it with pumpkin pie filling
2- 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 (commence checking at 40 min)
To make mini muffins

  1. grease a mini muffin pan with oil
  2. add around 1.5 tablespoons batter per muffin
  3. bake at 325°F for 15-20 min…mine were great at 18 min

 

Nutrition

Serving: 1slice | Calories: 202kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 198mg | Potassium: 161mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3870IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1.4mg

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