25+ Delicious and Healthy Pumpkin Chocolate Chip Bread Recipes For This Season

Pumpkin chocolate chip bread is a delicious way to celebrate the cozy flavors of fall while satisfying your sweet tooth with wholesome ingredients.

However, with a few ingredient swaps and mindful choices, this beloved treat can be transformed into a healthier version without sacrificing taste or texture.

From adding protein-packed almond butter and Greek yogurt to using natural sweeteners like maple syrup and honey, there are many ways to create a healthy twist on this classic recipe.

Whether you’re looking to increase fiber with spelt flour, incorporate heart-healthy nuts, or simply enjoy a low-sugar alternative, you’ll find endless ways to enjoy the delightful combination of pumpkin and chocolate.

In this collection of 25+ Healthy Pumpkin Chocolate Chip Bread Recipes, we’re exploring a variety of nutrient-rich recipes for every taste and preference.

Whether you’re a fan of vegan baking, gluten-free options, or just looking for a classic recipe with fewer processed ingredients, there’s something here for everyone.

These recipes will leave you with a loaf that’s not only moist and flavorful but also packed with the kind of ingredients you can feel good about.

Dive in and find your next favorite recipe that brings out the best of fall with every slice!

25+ Delicious and Healthy Pumpkin Chocolate Chip Bread Recipes For This Season

Baking a loaf of pumpkin chocolate chip bread is an easy way to bring the warmth of fall into your home, and making it healthier only adds to the enjoyment.

Each recipe in this collection offers its own unique benefits, whether you’re looking to up your protein intake, cut down on sugar, or try something completely new like spelt flour or Greek yogurt.

These healthy pumpkin chocolate chip bread recipes allow you to enjoy the indulgence of dessert-like flavors with a nutritious twist, making them perfect for breakfast, a snack, or even dessert.

With so many variations to choose from, these recipes prove that healthy baking can be just as delicious and satisfying as traditional recipes.

Grab your mixing bowls, stock up on canned pumpkin, and discover your perfect healthy pumpkin chocolate chip bread recipe this season!

Whole Wheat Pumpkin Chocolate Chip Bread

This whole wheat pumpkin chocolate chip bread is a hearty, fiber-packed version of the classic pumpkin bread. Made with whole wheat flour, natural sweeteners, and rich dark chocolate chips, this bread offers an indulgent taste with the added benefits of fiber and nutrients. Perfect for breakfast, a mid-day snack, or even dessert, this bread will satisfy your chocolate cravings while keeping you full and energized.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 large egg
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In another large bowl, combine the pumpkin puree, honey or maple syrup, melted coconut oil, vanilla extract, and egg until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.
5. Fold in the chocolate chips, then pour the batter into the prepared loaf pan.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This whole wheat pumpkin chocolate chip bread is a wonderful blend of seasonal flavors and wholesome ingredients. The use of whole wheat flour adds a slightly nutty taste and extra fiber, making it a perfect choice for a healthy treat. Each slice is lightly sweetened with honey and packed with the goodness of pumpkin and dark chocolate, creating a nutritious snack or dessert.

Gluten-Free Almond Pumpkin Chocolate Chip Bread

For those looking for a gluten-free option, this almond flour pumpkin chocolate chip bread is the ideal choice. The almond flour provides a natural sweetness and adds a boost of protein and healthy fats, making it suitable for low-carb and gluten-free diets. Combined with the warm pumpkin flavor and chocolate chips, this recipe offers a moist, tender, and nutritious treat.

Ingredients:

• 2 cups almond flour
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ¾ cup canned pumpkin puree
• ¼ cup maple syrup or honey
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, combine the almond flour, baking soda, cinnamon, ginger, and salt.
3. In a separate large bowl, mix together the pumpkin puree, maple syrup or honey, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
5. Fold in the chocolate chips, then pour the batter into the prepared loaf pan.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free almond pumpkin chocolate chip bread is a nutrient-dense, low-carb option with a soft, moist crumb. The almond flour provides added protein, making it a satisfying snack or breakfast. With a delicious blend of warming spices, pumpkin, and dark chocolate, this bread is as wholesome as it is indulgent.

Greek Yogurt Pumpkin Chocolate Chip Bread

This Greek yogurt pumpkin chocolate chip bread is a protein-rich twist on classic pumpkin bread. The Greek yogurt adds moisture and creaminess, while also boosting the protein content, making it ideal for a nourishing snack. With a light sweetness from the pumpkin and a rich chocolatey bite, this bread is sure to become a fall favorite.

Ingredients:

• 1 ½ cups all-purpose flour (or whole wheat flour for added fiber)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¾ cup canned pumpkin puree
• ½ cup plain Greek yogurt
• ¼ cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. In a large bowl, mix the pumpkin puree, Greek yogurt, honey or maple syrup, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently to combine.
5. Fold in the chocolate chips, then pour the batter into the prepared loaf pan.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This Greek yogurt pumpkin chocolate chip bread is a creamy, rich take on the traditional pumpkin loaf, with extra protein and a deliciously moist texture. The Greek yogurt brings a subtle tang and added nutritional value, making each slice satisfying and nourishing. This bread is a delightful balance of healthy ingredients and indulgent flavor.

Vegan Pumpkin Chocolate Chip Bread

This vegan pumpkin chocolate chip bread is dairy-free and egg-free, making it perfect for those following a plant-based diet. Using natural ingredients like coconut oil, maple syrup, and ground flaxseed as a binder, this recipe keeps the bread moist and delicious without any animal products. With the warmth of pumpkin and the indulgence of chocolate chips, this loaf is a satisfying treat that everyone can enjoy.

Ingredients:

• 1 ¾ cups all-purpose or whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 cup canned pumpkin puree
• ½ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, combine the flax egg, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined.
5. Fold in the chocolate chips and pour the batter into the prepared loaf pan.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan pumpkin chocolate chip bread is not only delicious but also wonderfully moist and fluffy, thanks to the combination of pumpkin puree and coconut oil. The flaxseed egg binds the ingredients naturally, making this bread perfect for those on a plant-based diet. Each slice is filled with warming flavors and rich chocolatey bites that make it an ideal snack or dessert.

Protein-Packed Pumpkin Chocolate Chip Bread

For those looking to add a protein boost to their pumpkin bread, this protein-packed recipe is perfect. By incorporating protein powder and Greek yogurt, this bread offers a higher protein content, making it great for a post-workout snack or a filling breakfast. The combination of pumpkin, chocolate chips, and extra protein makes each slice satisfying and indulgent.

Ingredients:

• 1 cup whole wheat flour
• ½ cup vanilla protein powder
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup canned pumpkin puree
• ½ cup plain Greek yogurt
• ¼ cup honey or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, mix the flour, protein powder, baking powder, cinnamon, and salt.
3. In a large bowl, combine the pumpkin puree, Greek yogurt, honey or maple syrup, egg, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Fold in the chocolate chips and pour the batter into the prepared loaf pan.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This protein-packed pumpkin chocolate chip bread is a delicious and nutritious choice for those seeking extra protein in their diet. The added protein powder and Greek yogurt make each slice filling and satisfying, while the chocolate chips and pumpkin bring classic flavors to every bite. Perfect as a snack, breakfast, or post-workout treat!

Low-Sugar Pumpkin Chocolate Chip Bread

For those watching their sugar intake, this low-sugar pumpkin chocolate chip bread is a healthier take on traditional pumpkin bread. Using a natural sugar substitute like monk fruit sweetener, this recipe reduces the sugar content without compromising on flavor. Each slice is packed with pumpkin, spices, and just the right amount of dark chocolate for a wholesome and low-sugar option.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup canned pumpkin puree
• ¼ cup monk fruit sweetener or stevia
• 2 large eggs
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the pumpkin puree, monk fruit sweetener or stevia, eggs, melted coconut oil, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients, stirring just until combined.
5. Fold in the chocolate chips, then pour the batter into the prepared loaf pan.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This low-sugar pumpkin chocolate chip bread provides all the comforting flavors of traditional pumpkin bread with a fraction of the sugar. The use of monk fruit sweetener keeps it low in calories while maintaining a deliciously sweet taste. With rich pumpkin and dark chocolate in every bite, this bread makes a great guilt-free snack for those monitoring their sugar intake.

Oat Flour Pumpkin Chocolate Chip Bread

This oat flour pumpkin chocolate chip bread is a gluten-free option packed with fiber and whole-grain goodness. Made with simple ingredients, this bread has a delicate texture and a slightly nutty flavor from the oats. The pumpkin keeps it moist, while dark chocolate chips add just the right touch of indulgence. It’s an ideal choice for a breakfast bread or a satisfying snack.

Ingredients:

• 1 ½ cups oat flour (or rolled oats ground in a blender)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon salt
• 1 cup canned pumpkin puree
• ½ cup honey or maple syrup
• 2 large eggs
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the oat flour, baking soda, cinnamon, ginger, and salt.
3. In a separate large bowl, combine the pumpkin puree, honey or maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chocolate chips, then pour the batter into the prepared loaf pan.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This oat flour pumpkin chocolate chip bread is not only gluten-free but also filled with wholesome, nourishing ingredients. The oat flour provides a soft, moist crumb, while the pumpkin and spices bring warmth and flavor. Perfectly balanced with chocolate chips, this bread is a delicious treat that you can feel good about enjoying.

Spiced Coconut Pumpkin Chocolate Chip Bread

This spiced coconut pumpkin chocolate chip bread brings a tropical twist to traditional pumpkin bread. Using coconut flour and coconut oil, it’s a gluten-free, low-carb option with a hint of natural sweetness and added fiber. Combined with warming spices and dark chocolate, this bread has a unique flavor profile that’s both delicious and satisfying.

Ingredients:

• ¾ cup coconut flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup canned pumpkin puree
• ¼ cup melted coconut oil
• ¼ cup honey or maple syrup
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the coconut flour, baking powder, cinnamon, cloves, and salt.
3. In a large bowl, mix the pumpkin puree, melted coconut oil, honey or maple syrup, eggs, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients, stirring gently to combine.
5. Fold in the chocolate chips and pour the batter into the prepared loaf pan.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This spiced coconut pumpkin chocolate chip bread offers a deliciously moist texture and a unique flavor combination. The coconut flour and oil add a subtle tropical touch, while the spices and chocolate chips make each bite comforting and rich. It’s a great low-carb option for those looking to enjoy a healthy, flavorful pumpkin bread.

Chia Seed Pumpkin Chocolate Chip Bread

Packed with fiber and omega-3 fatty acids, this chia seed pumpkin chocolate chip bread is a nutritious, satisfying option. The chia seeds add a slight crunch and boost the bread’s fiber content, while the pumpkin and chocolate chips provide a perfect balance of moisture and sweetness. Great for breakfast, this bread will keep you energized throughout the day.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 tablespoon chia seeds
• 1 cup canned pumpkin puree
• ½ cup honey or maple syrup
• 2 large eggs
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, salt, and chia seeds.
3. In a separate bowl, mix the pumpkin puree, honey or maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Fold in the chocolate chips, then pour the batter into the prepared loaf pan.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chia seed pumpkin chocolate chip bread is both delicious and nutrient-dense, with added fiber and omega-3s from the chia seeds. Each slice is soft, moist, and loaded with pumpkin flavor and chocolatey goodness. Perfect for a breakfast on the go or a healthy snack, this bread is as nutritious as it is satisfying.

Almond Butter Pumpkin Chocolate Chip Bread

This almond butter pumpkin chocolate chip bread is a protein-packed option with a rich, nutty flavor. Almond butter adds a natural sweetness and creamy texture, making this bread moist and flavorful without the need for excess oil or butter. With a mix of pumpkin and dark chocolate, this recipe is the perfect blend of cozy and indulgent.

Ingredients:

• 1 cup almond flour
• ½ cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¾ cup canned pumpkin puree
• ½ cup almond butter
• ¼ cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, combine the almond flour, whole wheat flour, baking soda, cinnamon, and salt.
3. In a separate large bowl, mix the pumpkin puree, almond butter, honey or maple syrup, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chocolate chips, then pour the batter into the prepared loaf pan.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond butter pumpkin chocolate chip bread is as nutritious as it is flavorful, with almond butter adding a boost of protein and a wonderfully creamy texture. Each slice is rich, moist, and filled with the perfect blend of pumpkin and chocolate, making this a satisfying option for a wholesome breakfast or snack.

Maple Sweetened Pumpkin Chocolate Chip Bread

Sweetened only with pure maple syrup, this pumpkin chocolate chip bread has a natural sweetness and a warm, rich flavor. Maple syrup pairs beautifully with the pumpkin and spices, while whole wheat flour and oats add fiber and nutrition. Dark chocolate chips complete the flavor profile, making this a deliciously guilt-free treat.

Ingredients:

• 1 cup whole wheat flour
• ½ cup rolled oats
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup canned pumpkin puree
• ½ cup pure maple syrup
• 1 large egg
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, combine the flour, oats, baking powder, cinnamon, nutmeg, and salt.
3. In a separate large bowl, mix the pumpkin puree, maple syrup, egg, melted coconut oil, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients, stirring gently until combined.
5. Fold in the chocolate chips, then pour the batter into the prepared loaf pan.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This maple-sweetened pumpkin chocolate chip bread offers a warm, comforting sweetness with the depth of maple flavor, which perfectly complements the pumpkin and dark chocolate. With the added fiber from oats, this bread is a wholesome option for a naturally sweet treat you can enjoy any time of day.

Quinoa Pumpkin Chocolate Chip Bread

Infused with protein-rich quinoa, this pumpkin chocolate chip bread is a nourishing twist on a fall favorite. Quinoa provides a boost of protein and fiber, while the pumpkin and chocolate chips create a moist, flavorful bread. It’s a hearty, filling loaf that’s great for breakfast or an on-the-go snack.

Ingredients:

• 1 cup whole wheat flour
• ½ cup cooked quinoa
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup canned pumpkin puree
• ¼ cup honey or maple syrup
• 2 large eggs
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. In a large bowl, mix the pumpkin puree, honey or maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Add the cooked quinoa to the wet ingredients and stir until evenly distributed.
5. Gradually add the dry ingredients, stirring just until combined.
6. Fold in the chocolate chips, then pour the batter into the prepared loaf pan.
7. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Quinoa adds a unique twist to this pumpkin chocolate chip bread, making it extra hearty and filling. With the protein and fiber from quinoa and the wholesome flavor of pumpkin and chocolate, each slice is both nutritious and satisfying. Perfect for a protein-packed snack or a nourishing breakfast, this bread is a delicious way to enjoy pumpkin season.

Greek Yogurt Pumpkin Chocolate Chip Bread

Greek yogurt adds a creamy richness and protein boost to this pumpkin chocolate chip bread. Combined with whole wheat flour and naturally sweetened with honey, this bread has a soft, tender crumb and the perfect amount of sweetness. The dark chocolate chips give it an extra burst of flavor, making it a balanced and wholesome option for breakfast or snack time.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ¾ cup canned pumpkin puree
• ½ cup Greek yogurt
• ⅓ cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.
3. In a large bowl, mix the pumpkin puree, Greek yogurt, honey or maple syrup, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the chocolate chips, then pour the batter into the prepared loaf pan.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Greek yogurt pumpkin chocolate chip bread is moist, flavorful, and packed with protein. The yogurt adds a creamy texture and a slight tang, balancing out the sweetness from the honey and chocolate chips. It’s a fantastic, healthy option for satisfying your cravings with something nutritious.

Spelt Flour Pumpkin Chocolate Chip Bread

Spelt flour, known for its nutty flavor and nutritional benefits, shines in this pumpkin chocolate chip bread recipe. Paired with pumpkin and spices, this bread is hearty, soft, and packed with fiber. The addition of dark chocolate chips complements the nutty spelt flavor, making it a delicious and nutritious option for any time of the day.

Ingredients:

• 1 ½ cups spelt flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup canned pumpkin puree
• ⅓ cup honey or maple syrup
• 2 large eggs
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, combine the spelt flour, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, mix the pumpkin puree, honey or maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
4. Add the dry ingredients to the wet ingredients, stirring gently until combined.
5. Fold in the chocolate chips, then pour the batter into the prepared loaf pan.
6. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This spelt flour pumpkin chocolate chip bread offers a unique, nutty flavor with a soft, tender texture. The spelt flour provides extra fiber and protein, making this bread a satisfying and nutritious treat. Each slice is bursting with warm fall flavors and a touch of chocolate, perfect for a wholesome breakfast or snack.

Apple Pumpkin Chocolate Chip Bread

Adding shredded apple to this pumpkin chocolate chip bread brings natural sweetness and added moisture, making each slice incredibly tender. The combination of apple and pumpkin flavors creates a deliciously cozy bread with a boost of fiber and vitamins. Dark chocolate chips add an indulgent touch to this naturally sweetened loaf.

Ingredients:

• 1 cup whole wheat flour
• ½ cup almond flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup canned pumpkin puree
• ½ cup unsweetened applesauce
• 1 small apple, shredded
• ⅓ cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the whole wheat flour, almond flour, baking soda, cinnamon, and salt.
3. In a large bowl, mix the pumpkin puree, applesauce, shredded apple, honey or maple syrup, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
5. Fold in the chocolate chips, then pour the batter into the prepared loaf pan.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This apple pumpkin chocolate chip bread is a delightful way to enjoy seasonal flavors in a healthy, naturally sweetened bread. The addition of shredded apple and applesauce creates a moist texture, while the almond and whole wheat flours add fiber and nutrients. With each bite, you get a warm blend of apple, pumpkin, and chocolate that’s both nutritious and satisfying.

Note: More recipes are coming soon!