Healthy Chocolate Chip Pumpkin Bread Recipe

Name: Healthy Chocolate Chip Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Pumpkin Puree; 1/3 cups Plain Greek Yogurt (or Regular Plain Yogurt); 1/3 cups Coconut Oil, Melted (or Other Vegetable Oil); 2 whole Large Eggs; 1/2 cups Brown Sugar (lightly Packed); 1 cup All-purpose Flour; 1 cup Whole Wheat Flour; 1/2 teaspoons Baking Soda; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 teaspoon Cinnamon; 1-1/2 teaspoon Pumpkin Pie Spice; 3/4 cups Semi-Sweet Chocolate Chips

Servings: persons

2 cups Pumpkin Puree
1/3 cups Plain Greek Yogurt (or Regular Plain Yogurt)
1/3 cups Coconut Oil, Melted (or Other Vegetable Oil)
2 whole Large Eggs
1/2 cups Brown Sugar (lightly Packed)
1 cup All-purpose Flour
1 cup Whole Wheat Flour
1/2 teaspoons Baking Soda
2 teaspoons Baking Powder
1/2 teaspoons Salt
1 teaspoon Cinnamon
1-1/2 teaspoon Pumpkin Pie Spice
3/4 cups Semi-Sweet Chocolate Chips

1
Preheat oven to 350u00b0F. Lightly spray two 8x4 inch loaf pans with nonstick spray and set aside.
2
In a medium bowl, whisk together pumpkin puree, yogurt, coconut oil, eggs and brown sugar until well combined and no lumps remain. Set aside.
3
In large bowl, mix together flours, baking soda, baking powder, salt, cinnamon, pumpkin pie spice and chocolate chips. Make a well in the center of the dry ingredients and pour the pumpkin mixture into it. Stir everything together until there are no more dry spots. This makes a very thick batter and takes a little longer to stir together then a typical quick bread batter does, so don't be alarmed. It will still be moist and tender!
4
Divide the batter between the two prepared loaf pans and smooth it out in the two pans. They will be filled about halfway. Bake for 60-70 minutes until a toothpick inserted into the center of the loaf comes out clean. The loaves do not rise much in the oven as it is a dense, moist pumpkin bread. Allow to cool in the pans for 10-15 minutes before turning out onto a wire rack to cool completely.
5
The pumpkin bread keeps well at room temperature, wrapped in plastic wrap or in an airtight container for 3-5 days, or can be frozen for up to 3 months.

758

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups Pumpkin Puree, 1/3 cups Plain Greek Yogurt (or Regular Plain Yogurt), 1/3 cups Coconut Oil, Melted (or Other Vegetable Oil), 2 whole Large Eggs, and more.

Yes, Healthy Chocolate Chip Pumpkin Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Healthy Chocolate Chip Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions