This healthy chocolate chip pumpkin bread is earth-shatteringly good. It’s made with whole-wheat flour, a whole can of pumpkin, maple syrup and mini chocolate chips. It’s the latest addition to the Best of Healthy Seasonal Recipes! It’s so good, I am sharing the recipe a whole week earlier than I had planned to so you could try it asap! I can’t wait for you guys to bake it!!
My kids have this joke when they try one of the recipes that I’m working on that they particularly love. They’ll say, “Oh, no, Mom, this is terrible. You definitely have to test this again.” Because they want to eat it again and again. Get it? Funny funny. Those little monkeys.
With this bread, they defiantly laid it on thick about how gross it was. And I agreed with them. That I wanted to taste it again. And actually I did have to test it again, because it was toooooo moist. Yes there is such a thing.
You see, when this loaf came out of the oven “an impressive rise.” This is a term coined by Christine, who cross-tested recipes for my cookbook. The first time I made the bread, it then pouffed down to a flat top as soon as it cooled. What’s more the inside of the loaf had a slightly wet battery layer toward the bottom of the loaf. As if it had settled under it’s own weight. We actually loved that first version of it because it was so moist. Like stick to the roof of your mouth, cake, moist. But that little food science, test kitchen nerd voice in my head sent me back in for another test. And there were also those two little girl voices that told me it was “terrible!”
To give it more structure, I could have made it less wet, by decreasing the liquid… the obvious choice being the pumpkin…but I didn’t want to not use a whole can of pumpkin because I am a team player and I know you don’t want a recipe that uses less than a whole can….
So I just upped the flour a tad, baked it for a few more minutes, and bam. Perfection. Like oh my granola, it’s so good, I had it for breakfast and lunch today. That good! And I wish, like my kids, that I could say it was “terrible” so that I would have another excuse to “test” it again. But it rocks just the way it is. So when I make it again (tomorrow probably… because there is only one slice left and I am already thinking I’ll be eating another piece for dessert tonight…) it won’t be for the sake of culinary science. It will be for the sake of needing this pumpkin bread in my belly again.
- I used mini chocolate chips by Ghirardelli because a mere ¾ cup of them goes a long way. Because they are smaller, they spread out more in the batter so you get a little chocolate in every bite.
- I also really love this organic canned pumpkin. It has really great thick texture and beautiful light yellow orange color.
- This bread really poufs up in the oven, and even with the extra flour does fall a bit once it comes out. The resulting texture once it is cool is nice and dense and moist, but not wet. Because it is so dense and moist, I let the bread cool IN THE PAN because if you try to turn it out onto a cooling rack it can’t really hold up its own weight. Yeah! It is that pumpkiny. ☺
Hey, one more thing before I go. I just wanted to say thank you so much to all of you who have been coming back by and leaving comments to say that you have tried a recipe. I cannot tell you how awesome that is for me. I have noticed it more and more over the last few months, and I wanted to say thank you so much! It really fills up my sails and makes me want to make more and more awesome recipes for you guys. So thanks.
This healthy chocolate chip pumpkin bread is earth-shatteringly good. It’s made with whole-wheat flour, a whole can of pumpkin, maple syrup and mini chocolate chips. AND it’s the perfect Fall snack, breakfast and dessert. That’s why it’s the latest addition to the Best of Healthy Seasonal Recipes!
- 1 ¼ cup white whole-wheat flour
- 1/3 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 2 eggs
- 1 15-ounce can pumpkin puree
- ½ cup avocado oil or organic canola oil
- ½ cup dark pure maple syrup
- 2 teaspoons vanilla extract
- ¾ cup mini chocolate chips
- Preheat oven to 350 degrees F. Generously coat a 8 ½ by 4 ½-inch loaf pan with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. Whisk eggs, pumpkin, oil, maple syrup and vanilla in a large bowl until smooth. Add the dry ingredients into the wet ingredients and stir with the silicone spatula until moistened. Add chocolate chips and stir until just combined.
- Spread the batter out into the prepared loaf pan. Bake until the bread has risen and the center springs back when lightly touched, 55 to 58 minutes. Let cool completely in the pan on a wire cooling rack. Run a knife around the edges before turning out and slicing.
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