Healthy Pumpkin Bread Recipe With Chocolate Chips Recipe: This pumpkin bread with chocolate chips is so good that it will shake the world. Whole wheat flour, coconut sugar, pumpkin, maple syrup, and little chocolate chips are used to make it. One of my all-time favorite meals on Healthy Seasonal meals is this one. I can’t wait until you bake it!!
Healthy Pumpkin Bread Recipe With Chocolate Chips Recipe
Ingredient
- 1 1/4Â cup white whole-wheat flour
- 1/3 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2Â large eggs
- 1 15–ounce can pumpkin puree
- 1/2 cup avocado oil or organic canola oil
- 1/2 cup dark pure maple syrup
- 2 teaspoons vanilla extract
- 3/4 cup mini chocolate chips
Â
Instructions
- Warm the oven up to 350oF. Coat a loaf pan that is 8 ½ by 4 ½ inches very well with cooking spray.
- Pumpkin pie spice, baking powder, baking soda, salt, and whole-wheat flour should all be mixed together in a medium bowl. In a big bowl, mix the eggs, pumpkin, oil, maple syrup, and vanilla until the mixture is smooth. With the plastic spatula, mix the dry ingredients into the wet ones until everything is well mixed. Stir in the chocolate chips until everything is just mixed.
- Before you start, spread the batter out in the cake pan. For 58 to 65 minutes, or until the bread has risen and the middle springs back when lightly touched. Use a toothpick to check that the middle doesn’t have any batter that isn’t cooked. Place the pan on a wire cooling rack and let it cool all the way down. Before you turn it out and cut it, run a knife around the sides.
Notes
- When I cook, I like to use dark maple syrup. It tastes the most like maple. Keep in mind that baked goods that have maple syrup added to them are darker.
- It is possible to use whole wheat flour instead of white whole wheat flour. White whole wheat is my favorite because it is lighter in color and doesn’t taste too much like wheat.
FAQsÂ
Why is my pumpkin bread so dense?
One or more things could be making your pumpkin bread thick. Making pumpkin bread can be thick if you mix the batter for too long, so be careful not to do that. If you bake the batter for too long or too short of a time, it can also become thick. Finally, bread can be thick if the batter is too wet or too dry.
Why does my pumpkin bread not rise?
Nothing is worse than making pumpkin bread that doesn’t rise. These tips will help you stay away from being let down, as it can be sad. Before you start baking, make sure you check the dates on the baking soda and flour. It is certain that the bread will not rise if either of these two rising agents has gone bad. Also, make sure the loaf pan isn’t too full, because that will also cause the bread to not rise.
How to Use Homemade Pumpkin Puree for Pumpkin Bread
If you make your own pumpkin puree, make sure to strain it through several layers of cheesecloth in a fine-mesh sieve overnight. (Note: Do it in the fridge.) After you strain it, measure out 14 ounces to use instead of the canned pumpkin.
How to make healthy pumpkin bread with chocolate chips ahead of time?
You can mix the dry and wet ingredients separately and put them in the fridge overnight if you want to make healthy chocolate chip pumpkin bread ahead of time. The wet mix needs to be put in the fridge overnight with the lid on.