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–+ servings

Chocolate Chip Pumpkin Bread (two ways)

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A healthy spin on a Fall classic that doesn't sacrifice taste!
Course Bread
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 185
Author Kim

Ingredients

  • 1.5 cups flour spelt, whole wheat, whole wheat pastry or all-purpose
  • 1 tablespoon pumpkin pie spice*
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/4 cup maple syrup or honey
  • 1/4 to 1/2 cup sugar I had great results with 1/4 cup coconut sugar.
  • 2 eggs
  • 1/3 cup coconut oil melted
  • 1/2 cup chocolate chips I used Enjoy Life mini chocolate chips.

Instructions

  • Prepare either a 9-inch loaf pan or muffin pan with cooking spray or muffin tins and preheat oven to 350 degrees F. for muffins.
  • Combine dry ingredients in a large mixing bowl. Stir together all wet ingredients in a medium mixing bowl. I stir all wet ingredients together without eggs and then stir in eggs quickly to keep the coconut oil from hardening back up.
  • Pour wet ingredients into dry and stir without over mixing. Fold chocolate chips into the batter.
  • Pour batter into loaf pan or muffin tins and bake.
  • For muffins- bake at 350 for 20-25 mins and for loaf- bake at 350 for 45-50 mins. (oven temps can vary, so bake until toothpick inserted in the center comes out dry)
  • Allow muffins or loaf to cool for 5-10 mins and then enjoy!

Notes

*No pumpkin pie spice? Mix this up for this recipe:
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves

Nutrition

Serving: 1muffin | Calories: 185kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 169mg | Potassium: 87mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3218IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg