Chocolate Chip Pumpkin Bread Recipe
Super moist and tender pumpkin bread made with chocolate chips and feel-good fall flavors. Easy to make and so tasty.
Servings: 12
Ingredients
- 1/3 Cup Coconut Oil
- 1/2 Cup Coconut Sugar
- 1/3 Cup Maple Syrup
- 1/2 Cup Greek Yogurt
- 1 Cup Pumpkin Puree
- 2 Large Eggs
- 1/2 tablespoon Vanilla Extract
- 1 tablespoon Orange Zest
- 1 3/4 Cup Oat Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Nutmeg
- 1/3 Cup Chocolate Chip
Instructions
- Preheat oven to 350F.
- Spray one 9×5-inch loaf pan with cooking spray then set aside. Make sure you adjust the oven rack to the lower third position to prevent the bread from browning too soon.
- In a large bowl whisk together coconut oil and sugar, vanilla and maple syrup.
- Then incorporate the eggs, spices, salt, orange zest, greek yogurt, and pumpkin puree.
- Whisk in the oat flour baking powder and soda. Gently add in the chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the bread to cool completely before slicing it.
- The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 7 days.
Video
Notes
- Swap in nuts, if you prefer it a touch healthier
- Store in an airtight container.
- If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
- If eating from frozen, thaw in the fridge overnight before serving.
Nutrition
Calories: 219kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 237mg | Potassium: 191mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3230IU | Vitamin C: 1.6mg | Calcium: 63mg | Iron: 1.2mg