Description
This Healthy Pumpkin Bread recipe is soft, fluffy, moist, and studded with melty dark chocolate and crunchy walnuts in every bite. Made with better-for-you ingredients, it’s refined sugar-free (apart from the chocolate chips) and higher in protein than your standard loaf, making it perfect for any time of the day!
Ingredients
- 1 3/4 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup whole milk greek yogurt
- 1/4 cup olive oil
- 1 1/2 cups pumpkin puree
- 1/2 cup maple syrup (not pancake syrup)
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 1/2 cup dark chocolate chips (plus more for the top)
- 1/2 cup walnuts, chopped
Instructions
- Preheat oven to 350 degrees. Prepare a 9×5 loaf pan with parchment paper.
- Add the flour, baking soda, pumpkin pie spice, and salt to a mixing bowl. Stir until well combined.
- To a separate mixing bowl add the greek yogurt, olive oil, pumpkin puree, maple syrup, eggs, and vanilla extract. Whisk until well combined.
- Add the dry ingredients to the wet ingredients and stir until well combined. Next, stir in the walnuts and chocolate chips if using.
- Transfer the batter to the prepared loaf pan.
- Bake the pumpkin bread at 350 degrees for 55-65 minutes or until a toothpick, when inserted into the center, comes out clean. If the bread beings to brown too quickly you can tent it lightly with a piece of foil.
- Transfer the bread to a wire rack to finish cooling completely. Once cool, slice and enjoy!
Notes
Make Muffins!!: Transfer the batter to a lined muffin pan, and bake the muffins for 18-22 minutes or until a toothpick comes out clean. Then, cool on a wire rack before serving.
Storage: You can store leftover healthy pumpkin bread on the counter at room temperature, tightly wrapped, for 2 days. If you need it to keep the bread fresh for a bit longer than that, I highly recommend storing in the fridge or even slicing and then freezing!