Healthy Pumpkin Bread with Chocolate Chunks

Super moist & healthy chocolate chip pumpkin bread that tastes like anything but healthy! Made with hearty oat flour, unrefined coconut sugar, and real pureed pumpkin. This amazing bread is so decadent, delicious, and easy to make!

A hand picking up a top piece from a stack of healthy pumpkin bread slices studded with chocolate chunks.

Tis’ the season for pumpkin bread! 🎃

Enjoy a classic fall recipe in a healthy and delicious way. I’m obsessed with this recipe, it’s pure pumpkin flavor, and the super soft & moist texture that is completely irresistible.

This pumpkin bread is made with hearty oat flour, unrefined coconut sugar, and dairy-free ingredients. You’ll need one bowl, 9 pantry ingredients, and one hour to bake!

Ingredients You’ll Need for Pumpkin Bread

  • oat flour
  • coconut sugar
  • eggs
  • pumpkin puree
  • almond milk
  • chocolate chips/chunks
  • butter/oil
  • vanilla extract
  • pumpkin pie spice

How to Make Healthy Pumpkin Bread – Step by Step

  • Add all of wet ingredients to a large mixing bowl: pumpkin puree, eggs, almond milk, melted butter or oil, and vanilla extract.
  • Use whisk to lightly mix together.
  • Then add dry ingredients to wet: coconut sugar, salt, baking soda, and oat flour. Mix – but don’t over mix.
  • Fold chocolate chunks/chips into batter.
  • Line a loaf pan with parchment paper then lightly grease. Pour batter into pan and top with extra chocolate chunks. Bake at 350F for 60-65 minutes.

A loaf pan lines with parchment paper with pumpkin bread batter in it with chocolate chunks over top.

Extra Tips for Healthy Pumpkin Bread

  • Flour: I use oat flour because it’s rich in nutrients & antioxidants and responds well in baking recipes. Use gluten-free oat flour if needed or replace with regular all-purpose flour.
  • Sweeteners: I recommend coconut sugar or brown sugar in this recipe. I have not tested this recipe with liquid sweeteners and can’t promise successful results.
  • I used vegan butter in this recipe. You can also replace with regular butter or coconut oil.
  • Add extra toppings to your bread like walnuts, pecans, or cranberries.

How to Store & Freeze Pumpkin Bread

How to store: by placing bread in a ziplock bag or airtight container and refrigerating for up to 5 days. Then reheat pieces in microwave for 15 seconds to serve warm.

How to freeze: Either wrap bread tightly in plastic wrap, place in freezer-friendly ziplock bags, or in an airtight container. Freeze for 2-3 months.

Embrace the fall baking season and all things pumpkin with this amazing & easy pumpkin bread. Enjoy as a dessert with coffee or as a decadent addition to brunch!

Slices of healthy pumpkin bread arranged on brown parchment paper.

More Pumpkin Recipes to Try

Additional Desserts You May Enjoy

If you tried this Healthy Chocolate Chunk Pumpkin Bread recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

A hand picking up a top piece from a stack of healthy pumpkin bread slices studded with chocolate chunks.

Healthy Chocolate Chunk Pumpkin Bread

Super moist & healthy chocolate chip pumpkin bread that tastes like anything but healthy! Made with hearty oat flour, unrefined coconut sugar, and real pureed pumpkin. This amazing bread is so decadent, delicious, and easy to make! 

Servings 9
Prep Time: 10 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 15 mins

Course: Breakfast, Dessert
Cuisine: American
Tags: chocolate chip pumpkin bread, Healthy pumpkin bread, how to make healthy pumpkin bread
Freezer Friendly: Yes
Calories: 312 kcal

Ingredients

Instructions

  1. Preheat oven to 350F. First, lightly whisk together eggs, pumpkin puree, vanilla, almond milk, and melted butter. 

  2. Then stir in oat flour, coconut sugar, salt, and baking soda. Don’t over-mix batter. Fold in chocolate chips – reserve about 2-3 tablespoons of chocolate for later. 

  3. Line a 9×4 – 1.5 lb loaf pan with parchment paper, then spray with oil or use a paper towel to lightly grease pan with paper. Pour batter into pan and sprinkle with remaining chocolate chunks. 

  4. Bake bread for 60-65 minutes – My bread was done at about 63 minutes. Use a fork or toothpick to test bread. 

  5. Let cool for 10 minutes before lifting bread from pan by parchment paper edges. Cut into 9 bread slices and enjoy! See notes for storing tips. 

Notes

Tips

  • Flour: I use oat flour because it’s rich in nutrients & antioxidants and responds well in baking recipes. Use gluten-free oat flour if needed or replace with regular all-purpose flour.
  • Sweeteners: I recommend coconut sugar or brown sugar in this recipe. I have not tested this recipe with liquid sweeteners and can’t promise successful results.
  • I used vegan butter in this recipe. You can also replace with regular butter or coconut oil.
  • Add extra toppings to your bread like walnuts, pecans, or cranberries.

How to store: by placing bread in a ziplock bag or airtight container and refrigerating for up to 5 days. Then reheat pieces in microwave for 15 seconds to serve warm.

How to freeze: Either wrap bread tightly in plastic wrap, place in freezer-friendly ziplock bags, or in an airtight container. Freeze for 2-3 months.

 

Nutrition Facts
Healthy Chocolate Chunk Pumpkin Bread
Amount Per Serving
Calories 312 Calories from Fat 119
% Daily Value*
Fat 13.2g20%
Cholesterol 41.4mg14%
Sodium 411mg17%
Carbohydrates 44.4g15%
Sugar 27.5g31%
Protein 6.2g12%
Vitamin A 1450IU29%
Vitamin C 2.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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About The Author

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!
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