This Healthy Chocolate Pumpkin Bread is the best of both worlds – soft, moist, gluten-free, made with real pumpkin and loaded with chocolate! A lightened up take on pumpkin bread, using maple syrup to sweeten and lots of chocolate chips, too.
why you'll love it
pumpkin bread
ingredients
Mix wet Ingredients. In a large mixing bowl whisk together the oil, maple syrup and eggs. Then whisk in pumpkin and vanilla until smooth.
step one
Add dry ingredients.Begin adding in half of the flour mixture into wet ingredients, give it a stir a few times then add in the rest of the flour mixture.
step TWO
Add milk. Gently stir in milk. Before you fully stir everything together, fold in the mini chocolate chips.
step three
Bake bread. Transfer batter to prepared loaf pan and bake uncovered at 350ºF for 25 minutes, then cover with foil and bake for another 20-25 minutes, or until inserted toothpick comes out clean.
step four
Allow the pan to rest on the counter for at least 30 minutes (but an hour is best), this will ensure the loaf sets properly and you can cut slices easily.
This chocolate pumpkin bread is fairly moist, so it will keep wrapped tightly in plastic wrap or in an airtight container on the kitchen counter for up to 3 days. If you think you will enjoy it for longer, store it in the fridge for up to 5 days.
storage
To freeze, cool completely (you can slice or keep whole), wrap tightly in parchment paper, then transfer to a freezer plastic storage bag, seal tight, label and date, then you can freeze it for up to 3 months.
freezing
Make this Healthy Chocolate Pumpkin Bread for a lightened up treat!