Healthy Pumpkin Bread Recipe With Chocolate Chips Recipe

This ultimate fall favourite Healthy Pumpkin Bread has a moist texture, pumpkin, chocolate, cinnamon flavours, and a soft crumb. It's gluten-free, dairy-free, and delicious with coffee. 

– 1 cup pumpkin puree fresh or canned such as Libby’s  – 2 ½ cup blanched almond flour – ½ cup quick oatmeal or old-fashioned rolled oat – 3 large egg – ⅓ cup pure maple syrup – 1 teaspoon vanilla extract – 1 teaspoon ground cinnamon – 1 teaspoon pumpkin pie spice – 1 teaspoon baking soda – ½ teaspoon kosher salt



Set the oven's temperature to 350°F. Stir together all of the dry ingredients in a sizable mixing bowl. Put aside. 

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Pumpkin puree and eggs, one at a time, should be combined in a bowl using an electric mixer or food processor. 

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A good beat after each addition. After mixing wet and dry ingredients, add chocolate chips. Place in a parchment-lined 8x4 loaf pan. 

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Keep the middle higher than the sides by slightly evening it with a spatula. Small knife cut in the centre.

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Sprinkle chocolate chips across the middle and bake for 50-60 minutes until a toothpick inserted into the centre comes out with breadcrumbs.

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After 10 minutes in the pan, transfer the bread to a wire cooling rack. Slice 10-12 times. Enjoy warm with butter and maple syrup.

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Pumpkin Cheesecake Roll Recipe 

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