If you’re craving something cozy, nurturing, and just a bit indulgent without the guilt, this Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe is your new best friend. Bursting with autumnal spices, velvety pumpkin puree, and studded with melty chocolate chips, this bread is moist and flavorful without a drop of oil, making it a wholesome treat you can feel good about. Whether you’re baking for breakfast, a snack, or dessert, this recipe hits a perfect balance between health and comfort in every bite.
Ingredients You’ll Need
Getting this Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe right means using simple, wholesome ingredients that each play an essential role. From the natural sweetness of pumpkin and maple syrup to the warm spices that bring depth, every item is chosen to create a mouthwatering, tender bread with rich flavor and perfect texture.
- Pumpkin puree: Adds moisture, natural sweetness, and that gorgeous orange color we love for fall baking.
- Plain yogurt (Greek or regular): Provides creaminess and tang, helping keep the bread tender and moist without oil.
- Large eggs: Bind everything together and give structure to the bread.
- Maple syrup or honey: Natural sweeteners that add subtle depth with less refined sugar.
- Vanilla extract: Enhances all the flavors with its warm, fragrant note.
- All-purpose flour: The base of the bread, providing the perfect crumb.
- Baking soda: Leavens the bread so it rises beautifully and stays fluffy.
- Salt: Balances the sweetness and intensifies the spices.
- Ground cinnamon: The classic fall spice that’s a must in pumpkin desserts.
- Nutmeg: Adds a subtle warmth and aroma to the flavor profile.
- Ground ginger: brings a gentle zing that brightens the spices.
- Ground cloves: Offers a deep, smoky spice note that complements pumpkin perfectly.
- Chocolate chips (dark or semi-sweet): Melts into little pockets of indulgence throughout the bread.
How to Make Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan generously or line it with parchment paper to ensure your bread bakes evenly and releases easily once done.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, plain yogurt, eggs, maple syrup (or honey), and vanilla extract. This mixture should be smooth and glossy, creating the moist base that keeps the bread tender and flavorful without needing oil.
Step 3: Combine the Dry Ingredients
In a separate bowl, thoroughly whisk the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ground ginger, and cloves. This blend of spices is going to infuse your bread with that quintessential pumpkin bread warmth we crave.
Step 4: Gently Bring It All Together
Gradually add the dry mixture to the wet ingredients. Stir just until fully incorporated — be careful to avoid over-mixing so your bread stays tender and light rather than dense.
Step 5: Fold in the Chocolate Chips
Now for the fun part! Gently fold in the chocolate chips so they’re evenly distributed throughout your batter. These little bursts of chocolate will add a delicious surprise in every bite.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45 to 55 minutes, until a toothpick poked into the center comes out clean or with just a few moist crumbs attached. Your kitchen will start to smell downright amazing.
Step 7: Cool and Enjoy
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step helps the bread set perfectly and makes slicing easy without falling apart.
How to Serve Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe
Garnishes
Sprinkle a light dusting of powdered sugar or a few extra chocolate chips on top of warm slices for a simple, inviting look that enhances the cozy vibes. You can also add a thin spread of almond butter or cream cheese for extra indulgence.
Side Dishes
This pumpkin chocolate chip bread pairs beautifully with a steaming mug of spiced chai tea or coffee. For a more filling treat, serve alongside a bowl of warm apple cinnamon oatmeal or a fresh fruit salad to complement its sweetness.
Creative Ways to Present
Turn your Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe into a festive dessert by layering slices with mascarpone and fresh berries for a quick pumpkin bread trifle. Or toast a slice and spread ricotta cheese with a drizzle of honey for a sophisticated breakfast twist.
Make Ahead and Storage
Storing Leftovers
Store leftover bread in an airtight container at room temperature for up to 3 days. Wrapping the bread well keeps it soft and moist without drying out.
Freezing
You can freeze individual slices or the entire loaf wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheating
Reheat slices in a toaster oven or microwave for a few seconds to bring back that fresh-baked warmth and revitalized softness. A touch of butter or nut butter melted on top makes it even more irresistible.
FAQs
Can I substitute pumpkin puree with something else?
Yes! Butternut squash or sweet potato puree can be used as alternatives, lending similar moisture and sweetness while maintaining the lovely texture.
Is it necessary to use yogurt in this recipe?
Yogurt adds moisture and tenderness without oil. If you prefer dairy-free, you can try a plant-based yogurt, but that might slightly alter the texture.
Can I use gluten-free flour?
Absolutely, but choose a gluten-free blend designed for baking, and watch the texture closely. You might need to adjust liquid amounts slightly depending on the blend.
What kind of chocolate chips work best?
Dark or semi-sweet chocolate chips are ideal for balancing sweetness and adding rich flavor. If you want less sugar, try mini dark chocolate chips or cacao nibs.
How do I know when the bread is fully baked?
Insert a toothpick into the center; if it comes out clean or with only a few moist crumbs (not wet batter), your bread is done perfectly.
Final Thoughts
This Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe is a winner for anyone wanting to enjoy comforting seasonal flavors without the extra fat or guilt. It’s simple, nourishing, and absolutely delicious, making it a staple you’ll turn to again and again. I can’t wait for you to try it and fall in love with this cozy, wholesome treat!
Print
Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 55m
- Total Time: 1h 10m
- Yield: 1 loaf (approx. 10-12 slices)
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Healthy Pumpkin Chocolate Chip Bread is a moist, flavorful loaf made without oil, using pumpkin puree, yogurt, and natural sweeteners like maple syrup or honey. Infused with warm spices such as cinnamon, nutmeg, ginger, and cloves, and studded with dark or semi-sweet chocolate chips, this bread is perfect for a wholesome fall treat or anytime snack that balances indulgence with nutrition.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup plain yogurt (Greek or regular)
- 2 large eggs
- 1/2 cup maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Add-ins
- 1/2 cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal after baking.
- Mix wet ingredients: In a large mixing bowl, combine the pumpkin puree, plain yogurt, eggs, maple syrup (or honey), and vanilla extract. Whisk them together thoroughly until the mixture is smooth and uniformly blended.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves. This ensures the spices and leavening agents are evenly distributed.
- Incorporate dry into wet: Gradually add the dry ingredients into the wet ingredients, stirring gently with a spatula or wooden spoon just until combined. Avoid over-mixing to keep the bread tender.
- Fold in chocolate chips: Add the chocolate chips into the batter and fold them in carefully so they are evenly spread throughout without breaking them up.
- Pour and smooth batter: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top evenly so that it bakes uniformly.
- Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool in pan: Remove the bread from the oven and let it cool in the pan on a wire rack for about 10 minutes. This allows it to set and makes it easier to handle.
- Transfer and cool completely: Carefully remove the bread from the pan and transfer it onto a wire rack. Let it cool completely before slicing to ensure the best texture and flavor.
Notes
- You can substitute honey for maple syrup depending on your preference.
- Using plain Greek yogurt adds protein and creaminess; regular yogurt works just as well.
- To make it gluten-free, swap all-purpose flour for a gluten-free baking blend.
- The bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freezing slices is possible; thaw at room temperature before serving.
