Fall has fallen and that means it’s time for all things pumpkin, including this healthy pumpkin chocolate chip bread. It’s the perfect little pick-me-up this time of year!
It took me three attempts to get this recipe right. The first two batches were still edible and delicious, but needed some obvious tweaking. Needless to say, my husband and I ate our fair share of pumpkin bread over the past week. It was a tough job, but someone had to do it! At least it’s healthier pumpkin bread though, right? So, here it is folks, my Goldilocks recipe for pumpkin chocolate chip bread.
So, what exactly makes this bread healthy (or at least healthier)? Well, it’s made with nutrient-dense pumpkin puree and other real food ingredients. There’s no grains or gluten, and it can easily be made dairy-free too. It’s sweetened with raw honey and high-quality dark chocolate chips, and is all around less sweet than traditional pumpkin breads. Oh, and this bread is also nut-free, which I know is important for some.
My favorite way to eat this pumpkin bread is with a generous smear of unsweetened sunflower seed butter. It ramps up the deliciousness even more, but it’s also perfectly good just the way it is.
I hope you enjoy this pumpkin chocolate chip bread! It’s moist and full of warm-spiced flavor, with little bites of rich chocolate chips and crunchy pumpkin seeds. I love it!
Cheers and enjoy!
A healthy pumpkin chocolate chip bread made with warm spices and nutrient dense pumpkin puree. Sweetened with raw honey and rich dark chocolate chips, it's the perfect fall treat. No gluten, grains or nuts, and can be made dairy-free too.
- 2 Tbsp grass-fed butter, ghee or coconut oil, melted and cooled slightly
- 15 oz can pure pumpkin puree (not pumpkin pie mix)
- 2 eggs, room temperature, preferably pasture-raised
- 1/4 cup raw honey
- 2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1/2 cup coconut flour
- 1/4 cup + 2 Tbsp cassava flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1.5 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 cup + 3-4 Tbsp good-quality dark chocolate chips (I used 85%)
- 3-4 Tbsp pumpkin seeds, preferably sprouted
Preheat oven to 350 degrees F. Line a 8.5 x 4.5 loaf pan (1.5 quart size) with parchment paper and set aside.
In a large bowl, mix whisk together the pumpkin puree, melted butter (or ghee or coconut oil), raw honey, apple cider vinegar, vanilla and eggs. In a separate smaller bowl, mix together the coconut flour, cassava flour, baking soda, sea salt and spices. Carefully mix the dry ingredients into the wet. Once mixed, gently fold in 1/2 cup of the dark chocolate chips.
Pour batter into prepared loaf pan in an even layer. Then, garnish top with remaining 3-4 Tbsp of dark chocolate chips and 3-4 Tbsp of pumpkin seeds. Bake in preheated oven 50-65 minutes or until toothpick inserted in center comes out clean or with just a few crumbs. Let cool in pan for 10-12 minutes. Then, remove from pan and place on cooling rack to cool completely before slicing (about 45-60 minutes).
Store in an airtight container and eat within a few days.