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Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 89 reviews
  • Author: Beverly
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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Find it online: https://onepotmealideas.com/healthy-pumpkin-chocolate-chip-bread-without-oil-recipe/