Healthy Double Chocolate Pumpkin Bread is made with whole wheat pastry flour, coconut sugar, greek yogurt, and other clean ingredients. Enjoy this easy, one-bowl recipe for breakfast or dessert!
My first official pumpkin recipe of the season is here and I’m glad I waited to kick it off with this Healthy Double Chocolate Pumpkin Bread!
It took a couple of tries but I finally got it right and am so excited to share it will you all!
This healthy pumpkin bread is made with only whole wheat flour, which can be tricky to bake with. Typically my recipes call for half whole wheat flour and half all-purpose flour, but I got some requests for a 100% whole wheat recipe so here we are!
When baking with whole wheat flour, I always recommend baking with whole wheat pastry flour.
According to the Food Network, It has “less gluten-forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.”
I also followed this tip and let my batter sit for 10 minutes to ensure the bread stayed moist.
The tip states, “Since whole wheat flour contains both the bran and germ of wheat, which is coarser in texture, resting the batter before baking gives the liquid a chance to hydrate the bran and the germ and soften it first.”
The pumpkin bread turned out perfect and Michael and I ate it up real quick! Of course, we had to add a thick spread of peanut butter, too.
I added a little bit of greek yogurt to mine as well! I love adding greek yogurt to my toasts, and this warm double chocolate pumpkin bread was no exception!
Just check out my sauteed cinnamon apple yogurt toast for example.
For This Healthy Double Chocolate Pumpkin Bread You Will Need:
- Whole Wheat Pastry Flour
- Cocoa Powder
- Chocolate Chips
- Greek Yogurt
- Coconut Oil
- Brown Sugar (or Coconut Sugar)
- Baking Soda
You will also need a loaf pan, nonstick spray, and wax paper to line the pan with.
How To Make Healthy Double Chocolate Pumpkin Bread:
- Preheat your oven to 350ºF, and lightly grease a 9 x 5 (23cm x 13cm) loaf pan or line it with parchment paper, leaving a few inches of overhang on the side to allow for easy removal. Set aside.
- In a large mixing bowl, lightly beat the eggs and oil until the yolks break apart. Whisk in the pumpkin, yogurt, sugar, cocoa, vanilla, baking soda, and salt, mixing until smooth.
- Slowly spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips.
- OPTIONAL: Let the batter sit for 10-20 minutes to keep from drying out. This step helps when baking with whole wheat flour.
- Pour the batter into the prepared loaf pan, spreading it out evenly, and sprinkle the top with a few extra chocolate chips. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 15 minutes before transferring it to a cooling rack to cool completely. Store the loaf in a sealed container for up to 5 days, or freeze it for up to 3 months.
I hope you all love this easy, one-bowl bread as much as we do! If you love one-bowl recipes, you will also love these Chocolate Chip Zucchini Muffins. If you love pumpkin recipes, you have GOT to make these Soft Baked Pumpkin Snickerdoodle Cookies.
Looking for more fall-inspired recipes? Look no further!
- Healthy Snickerdoodle Muffins with Applesauce
- Vegan Cinnamon Apple Blondies
- Oatmeal Apple Pie Cookies
- Sweet Potato Chocolate Chip Muffins
- Sweet Potato Chocolate Chip Cookies