Chocolate Chip Pumpkin Bread Recipe
Super moist and tender pumpkin bread made with chocolate chips and feel-good fall flavors.
- 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 Tbsp Vanilla Extract
- 1 Tbsp Orange Zest
- 1 3/4 Cup Oat Flour
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Tsp Ground Cinnamon
- 1/4 Tsp Ground Cloves
- 1/4 Tsp Ground Nutmeg
- 1/3 Cup Chocolate Chip
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 and 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.
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.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
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