This is the best Healthy Pumpkin Bread that has a super-moist texture, pumpkin, chocolate, cinnamon flavors, and incredibly soft crumb - the perfect fall favorite recipe. It's gluten-free, dairy free, and tastes delicious with a cup of coffee!
Healthy doesn’t mean bland flavored bread!
Why We Love This
- Ultra moist and full of flavor makes it the best pumpkin bread that is healthy at the same time. No all-purpose flour here!
- Gluten-free pumpkin bread - A healthier version of traditional pumpkin bread as this is made with almond flour, and has no sugar.
- Just in case you have leftovers, it also freezes well for a long time.
- Real Pumpkin puree - you can use Libby's puree or similar. Or if it's the pumpkin season make your own homemade pumpkin puree! Here’s how: layout the diced pumpkin (about 1-inch cubes) on a baking tray (in one layer) and sprinkle with salt and pepper along with a drizzle of vegetable oil. Bake at 370 F for 30-45 minutes or until soft and slightly golden brown. Once roasted, and cooled, transfer the pumpkin to a food processor and pulse until smooth and creamy. Usually, the puree has too much liquid that we need to get rid of. Once the puree is cool to touch, wrap it in a linen towel or cheesecloth and squeeze any excess liquid out (a trick for great bread texture!) Easy!
- Oats - I used quick oats but for more texture, you can also add old-school rolled oats. In reverse, for a little smoother texture, use oatmeal flour (ground oatmeal flakes or rolled oats).
- Cinnamon - the essential spice along with the pumpkin spice for this bread. And I do recommend particular cinnamon that has a strong cinnamon taste, this one.
- Chocolate chips - I find, that using mini chips makes the bread extra moist rather than using regular chocolate chips. I used semi-sweet mini chocolate chips but you can also try regular-sized chocolate chips, shredded chocolate bar, or milk chocolate instead.
For the full list of ingredients, please scroll down where you'll find the recipe card.
Recommended equipment you need for this healthy pumpkin bread:
Just a few simple steps and a little bit of your time and you'll have a delicious healthy pumpkin bread recipe to serve during breakfast or brunch.
Preheat the oven to 350 F.
In a large mixing bowl whisk all dry ingredients. Set aside.
In a bowl of an electric mixer/food processor combine pumpkin puree, and eggs adding one at a time. Beating well after every addition.
When done combine wet ingredients with dry, mix again, and stir in the chocolate chips.
Make a small cut with a knife in the center (lengthwise).
Sprinkle more chocolate chips across the middle and bake for 50-60 minutes until a toothpick inserted into the center comes out with a few breadcrumbs.
Let the bread cool in the pan for about 10 minutes, then transfer onto a wire cooling rack. Cut in 10-12 individual slices.
Serve warm with butter and maple syrup. Enjoy!
- Eggs - cold ingredients should be brought to room temperature, such as eggs. To make it faster, place the eggs in a bowl of warm water for 10 minutes before mixing the batter.
- Baking time - by the 50-minute mark your pumpkin bread may look like it is not baked through, but taking it out during that time will ensure that you won’t overbake it. Test with a toothpick inserted in the thickest part of the bread, it should come out with a few breadcrumbs, then the bread is done.
- Baking soda - just like baking powder, baking soda does not last forever. Check for expiry date and keep it in a dry place far from moisture, and humidity and always sealed or in an airtight container.
- Measuring - be sure to measure all your ingredients using the correct tools for this including a digital kitchen scale (measuring the ingredients in grams will give more accurate results). This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients. And be sure to check out Janice's article from Baking School on more details of why and how to measure your baking ingredients.
- I haven't yet tried making pumpkin muffins with this batter, but if you want to try I'd suggest using muffin liners and filling them about until ¾ inches full. This batter will not make huge muffins with a big top, this batter only raises a little.
Freezing and Storing Instructions
Allow your healthy pumpkin bread to cool completely and wrap it tightly in a plastic wrap. Keep at room temperature for 2-3 days.
You can keep it longer, for about 3-4 days as well but the texture may not be the same and moist anymore.
Freeze in an airtight container, preferably wrapped individually in parchment paper, and for up to 3 months.
More in-depth about storing pumpkin bread in this post.
What do you eat pumpkin bread with?
Well, I like my pumpkin bread simple as it is - just plain butter on a warm slice of gluten-free pumpkin bread together with a sprinkle of sea salt flakes on top.
But you can also serve this bread with:
- Homemade Pumpkin Caramel Sauce
- Almond Butter
- Plain or flavored Cream cheese with sugar, cinnamon, or vanilla
- Peanut, almond, apple, or Cinnamon honey butter
- Homemade Berry Jam
- Honey, maple syrup or agave syrup
The most common reason for pumpkin bread being dry is simply overbaking it. Each oven is different and not everyone has a digital screen which makes it harder to be precise when applying the right oven temperature. Keep an eye on your bread towards the last 15 minutes and check for doneness with a toothpick (the pumpkin bread is ready once the toothpick inserted into the center comes out with a few crumbs.) Other reasons for dry bread are using too much flour and little pumpkin puree,
overmixing the dough, too high baking temperature, and not measuring out your ingredients.
Like with any other loaf of bread, to keep it moist for the longer first thing you have to do is to wait until the gluten-free pumpkin bread is cooled completely. Then wrap it tightly in a plastic wrap and keep it at room temperature for 2 days. You can warm it up slightly in the microwave or oven, it will be even moister once warmed. But do not double bake it.
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Healthy Pumpkin Bread Recipe With Chocolate Chips
- 1 cup pumpkin puree fresh or canned such as Libby’s not pumpkin pie filling
- 2 ½ cup blanched almond flour
- ½ cup quick oatmeal or old-fashioned rolled oats
- 3 large eggs
- 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
- ½ cup mini chocolate chips + more for sprinkling on top
- Preheat the oven to 350 F.
- In a large mixing bowl whisk all dry ingredients. Set aside.
- In a bowl of an electric mixer/food processor combine pumpkin puree, and eggs adding one at a time. Beating well after every addition.
- When done combine wet ingredients with dry, mix again, and stir in the chocolate chips.
- Transfer to an 8x4 inch loaf pan lined with parchment paper. Even it out with a spatula slightly making sure that the middle section is higher than the sides.
- Make a small cut with a knife in the center (lengthwise).
- Sprinkle more chocolate chips across the middle and bake for 50-60 minutes until a toothpick inserted into the center comes out with a few breadcrumbs.
- Let the bread cool in the pan for about 10 minutes, then transfer onto a wire cooling rack. Cut in 10-12 individual slices.
- Serve warm with butter and maple syrup. Enjoy!
This recipe is inspired from The Yummy Bowl.