Healthy Oatmeal Double Chocolate Pumpkin Bread Recipe

Double Chocolate Pumpkin Bread with oatmeal. Chocolate and pumpkin spice-infused dairy-free quick bread. 

– 2 cups rolled oats – ⅓ cup cocoa powder – 2 tsp pumpkin pie spice – 2 tsp baking powder – ½ tsp sea salt – 2 large egg – 1 ⅓ cups pumpkin puree – ½ cup avocado oil – ½ cup pure maple syrup – 2 tsp pure vanilla extract optional – 1 cup chocolate chip



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Preheat oven to 350°F and line a 9" x 5" loaf pan with paper. Blend oats for 30–60 seconds to make flour. 

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Cocoa powder, pumpkin spice, baking powder, and sea salt should be combined. 

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Mix eggs, pumpkin puree, avocado oil, pure maple syrup, and vanilla in a large basin.Mix dry and wet ingredients in a large basin for a thick batter.Add chocolate chips. 

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Evenly distribute batter in loaf pan. Extra chocolate chips can be added to batter.Under foil, bake the bread pan on the centre rack for 40 minutes.  

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Keep foil-free baking for 15–25 minutes until bread is clean.Quick breads bake 190–200°F.  

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To test bread doneness, insert a digital thermometer into the centre and wait until the numbers stop moving. Easy baking with this optional step.Cutting and serving room-temperature bread. 

Serving: 1slice (of 10) | Calories: 341kcal | Carbohydrates: 40g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 240mg | Fiber: 5g | Sugar: 25g 


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