Whole-Wheat Chocolate Chip Pumpkin Bread
Soft, lightly sweet and perfectly spiced, this whole-wheat chocolate chip pumpkin bread will quickly become your new go-to autumn breakfast! Not only is this pumpkin loaf super simple to make, but it is also made with 100% whole grains, contains no oil and requires only half the sugar of traditional pumpkin bread recipes. Yet, in spite of its healthy makeover, this whole wheat chocolate chip pumpkin bread is still incredibly moist and deliciously sweet!
Ingredients
- 15 oz can of 100% pumpkin puree 1 1/2 cups
- 1/2 cup brown sugar
- 2 large eggs
- 1 1/2 cups whole-wheat flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips*
Instructions
- Preheat your oven to 350 °F and grease a 9x5 inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the pumpkin puree, brown sugar and eggs. Add the whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt and gently stir all the ingredients together until just combined. The batter should be fairly thick. Fold in the chocolate chips before spreading the batter evenly into your prepared loaf pan.
- Sprinkle the top of the batter with extra chocolate chips if desired and then bake the loaf for 55-60 minutes or until a knife inserted into the center comes out clean. Allow the loaf to cool completely before slicing and serving.
Notes
*If you don't like chocolate, you can omit the chocolate chips and leave the bread plain. Or you can substitute the chocolate for chopped walnuts/pecans or raisins.
**Leftovers will keep in the fridge for three days. After three days, put leftover slices in the freezer and freeze for up to three months.