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- 1 cup pure pumpkin puree - ½ cup unsweetened applesauce - ½ cup honey or maple syrup - 2 large eggs - 1 teaspoon vanilla extract - 1 ½ cups whole wheat flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ cup dark chocolate chips This recipe combines simple, healthy ingredients to create a rich chocolate pumpkin bread. Each item plays an important role in flavor and texture. Pumpkin puree gives your bread moisture and a slight sweetness. Unsweetened applesauce adds more flavor and keeps the bread soft. You can use honey or maple syrup to sweeten it naturally. Both options work well in this recipe. The eggs bind everything together. They also help the bread rise. Vanilla extract adds a warm aroma that enhances the taste. Whole wheat flour brings fiber and a nutty flavor. Cocoa powder is what makes this bread chocolatey and delicious. Baking soda and baking powder help it rise, giving it a light texture. Salt balances the sweetness and enhances the flavors. Ground spices like cinnamon and nutmeg bring warmth and depth. Finally, dark chocolate chips add rich bursts of flavor. You can choose dairy-free chips if you prefer. These ingredients create a delightful bread that is both healthy and satisfying. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Grease a 9x5 inch loaf pan or line it with parchment paper. - In a large mixing bowl, combine: - 1 cup pure pumpkin puree - ½ cup unsweetened applesauce - ½ cup honey or maple syrup - 2 large eggs - 1 teaspoon vanilla extract - Whisk these ingredients until smooth and well mixed. - In another bowl, sift together: - 1 ½ cups whole wheat flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - Make sure there are no clumps in the dry mix. - Gradually add the dry mix to the wet mix. Stir gently until just combined. - Fold in ½ cup dark chocolate chips carefully. - Pour the batter into the prepared loaf pan. - Use a spatula to smooth the top evenly. - If you saved some chocolate chips, sprinkle them on top. - Bake for 50-60 minutes. - Check for doneness by inserting a toothpick in the center. It should come out clean. - If the top gets too brown, cover it with aluminum foil for the last 15 minutes. - Let the bread cool in the pan for about 10 minutes. - Carefully transfer it to a wire rack to cool completely. - To avoid overmixing, mix gently. Stir until ingredients just blend. - Use a spatula to fold in chocolate chips. This keeps your bread light. - Check your oven’s temperature. An oven thermometer can help. - Rotate the pan halfway through baking. This helps it bake evenly. - Serve slices with a dollop of Greek yogurt for creaminess. - Spread almond butter on warm bread for a nutty taste. - For decoration, lightly dust with cocoa powder or powdered sugar. - Place a few dark chocolate chips on top for a nice touch. - Use flax eggs or chia eggs for a vegan option. Mix 1 tablespoon with 3 tablespoons of water. Let it sit for 5 minutes. - Swap honey for agave syrup or coconut sugar for lower GI. - Try almond flour or oat flour for gluten-free bread. Adjust the amount as needed. Pro Tips Use Fresh Pumpkin Puree: For the best flavor, consider roasting your own pumpkin to make fresh puree instead of using canned. This will enhance the natural sweetness and depth of flavor in your bread. Mixing Technique: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a dense texture, so be gentle! Chocolate Chip Variation: Feel free to experiment with different types of chocolate chips, such as white chocolate or peanut butter chips, for a unique flavor twist. Storage Tips: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze slices for longer storage. {{image_4}} You can easily adapt this recipe for different diets. For a gluten-free version, swap whole wheat flour with almond flour or a gluten-free blend. This keeps the bread moist and tasty. To reduce sugar, use less honey or maple syrup. You can also try a sugar substitute like stevia. This way, you can enjoy the bread without guilt. Want to add some crunch? Toss in chopped nuts or seeds. Walnuts or pecans work great. They add a lovely texture. You can also switch up the chocolate. Use milk chocolate, dark chocolate, or even white chocolate. Each choice gives the bread a unique flavor twist. Spices can change the mood of your bread. For fall, add more cinnamon and a pinch of cloves. In winter, try ginger or allspice. These spices make the bread feel warm and cozy. You can also add dried fruits. Cranberries or raisins add sweetness and chewiness. They are perfect for holiday gatherings or a cozy treat. To keep your healthy chocolate pumpkin bread fresh, store it in an airtight container. This prevents moisture loss and keeps it soft. You can also wrap it in plastic wrap before placing it in the container for extra protection. A glass or plastic container works best for this purpose. If you want to save some for later, freeze slices or whole loaves. Wrap each slice in plastic wrap, then place them in a freezer bag. For a whole loaf, wrap it well and label it with the date. To thaw, leave it in the fridge overnight or at room temperature for a few hours. This keeps the taste fresh and delicious. At room temperature, the bread lasts about 3 to 4 days. If you store it in the fridge, it can stay good for up to a week. Just remember to keep it in a container to maintain its moisture and flavor. Can I make this recipe in a muffin tin instead of a loaf? Yes, you can! Just fill each muffin cup about two-thirds full. Bake for 20-25 minutes, checking for doneness with a toothpick. Muffins will cook faster than the loaf. What can I substitute for pumpkin puree? You can use mashed bananas or applesauce. Both will keep the bread moist and add sweetness. How can I lower the calorie count in this recipe? To cut calories, use less honey or maple syrup. You can also reduce the chocolate chips or switch to a low-calorie sweetener. This bread is a great source of fiber and vitamins. Here are some key ingredients and their health benefits: - Pumpkin puree: High in vitamin A and antioxidants. - Whole wheat flour: Rich in fiber, helps digestion. - Cocoa powder: Contains flavonoids that may boost heart health. - Dark chocolate chips: Provide antioxidants and can improve mood. Caloric breakdown per serving: Each slice contains approximately 150 calories. This makes it a great snack or dessert option that won’t break your diet. What to do if the bread doesn’t rise? If your bread does not rise, check your baking soda and baking powder. Make sure they are fresh. Also, avoid overmixing the batter. How to fix bread that is too dry or too wet? If the bread is too dry, try adding a bit more pumpkin puree or applesauce next time. If it’s too wet, reduce the liquid ingredients a little. Check the baking time as well. This blog post covered a delicious pumpkin bread recipe. You learned about key ingredients, preparation, baking steps, and cooling methods. We also discussed tips, variations, storage, and common questions. Enjoy experimenting with flavors or substitutions to make this recipe your own. Proper storage will keep your bread fresh for days. Happy baking!

Healthy Chocolate Pumpkin Bread

A delicious and nutritious bread combining chocolate and pumpkin flavors.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 8
Calories 150 kcal

Ingredients
  

  • 1 cup pure pumpkin puree
  • 0.5 cup unsweetened applesauce
  • 0.5 cup honey or maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups whole wheat flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup dark chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing it with oil or lining it with parchment paper for easy removal.
  • In a large mixing bowl, combine the pumpkin puree, applesauce, honey (or maple syrup), eggs, and vanilla extract. Whisk these ingredients together vigorously until the mixture is smooth and homogeneous.
  • In a separate bowl, sift together the whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Ensure these dry ingredients are thoroughly mixed to avoid clumps.
  • Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined. Be careful to avoid overmixing, as this can affect the texture of your bread.
  • Carefully fold in the dark chocolate chips, making sure to set aside a few for later garnish if you wish.
  • Pour the prepared batter into the loaf pan, using a spatula to smooth the surface evenly. Sprinkle any reserved chocolate chips on top for an extra touch of indulgence.
  • Bake in the preheated oven for 50-60 minutes, checking for doneness by inserting a toothpick into the center; it should come out clean. If the top browns too fast, lightly cover it with aluminum foil during the last 15 minutes.
  • Once baked, let the bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely.

Notes

Serve slices with Greek yogurt or almond butter for an elevated experience.
Keyword bread, chocolate, dessert, healthy, pumpkin