Healthy Pumpkin Chocolate Chip Bread with Whole Wheat
A wholesome twist on classic pumpkin bread featuring white whole-wheat flour and naturally sweetened with maple syrup instead of refined sugar. Moist pumpkin puree and avocado oil create tender crumb while mini chocolate chips add delightful sweetness throughout. Perfect for breakfast, snacks, or dessert during fall season. The combination of two flours provides better texture than all whole-wheat while maintaining nutritional benefits.
Ingredients
- 1 ¼ cup white whole-wheat flourregular whole-wheat flour1:1
slightly denser texture
- ⅓ cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 15-ounce can pumpkin puree
- ½ cup avocado oil or organic canola oil
- ½ cup dark pure maple syrup
- 2 teaspoons vanilla extract
- ¾ cup mini chocolate chips
Instructions
- 1
Preheat oven to 350 degrees F and generously coat loaf pan with cooking spray
- 2
Whisk together both flours, pumpkin pie spice, baking powder, baking soda and salt in medium bowl
- 3
Whisk eggs, pumpkin, oil, maple syrup and vanilla in large bowl until smooth
- 4
Add dry ingredients to wet ingredients and stir with silicone spatula until moistened
- 5
Add chocolate chips and stir until just combined
- 6
Spread batter into prepared loaf pan
- 7
Bake until bread has risen and center springs back when lightly touched
- 8
Test with toothpick to ensure no uncooked batter remains in center
- 9
Cool completely in pan on wire rack
- 10
Run knife around edges before turning out and slicing
Tips
Don't overmix the batter once flour is added to prevent tough bread texture
Cool completely before slicing to prevent crumbling and ensure clean cuts
Store wrapped at room temperature for up to 3 days or freeze for longer storage
Good to Know
Room temperature wrapped for 3 days, refrigerate for 1 week, or freeze for 3 months
Can be made 1-2 days ahead and stored covered at room temperature
Slice when completely cool, serve at room temperature or lightly toasted
Common Mistakes
Don't overmix batter to avoid tough texture
Cool completely before slicing to prevent crumbling
Test doneness with toothpick to avoid underbaked center
Substitutions
Vegan Options
General Alternatives
slightly denser texture
FAQ
Can I substitute regular flour for the whole wheat flour?
Yes, you can use all-purpose flour instead but the bread will be less nutritious and have a lighter texture. Use the same amount as called for.
How long will this bread keep fresh?
Store wrapped at room temperature for up to 3 days, refrigerated for 1 week, or frozen for up to 3 months for best quality.
Can I make this without chocolate chips?
Absolutely! The bread is delicious plain or you can substitute chopped nuts, dried cranberries, or other add-ins of your choice.