This healthy pumpkin bread with chocolate chips is earth-shatteringly good. It’s made with whole wheat flour, a whole can of pumpkin, maple syrup and mini chocolate chips. It is both an all-time fan favorite and one of my favorite recipes on Healthy Seasonal Recipes. I can’t wait for you all to bake it!!
I originally shared this recipe on September 20th, 2016. I have updated the text and added a video today.
Creating This Healthy Pumpkin Bread Recipe
My kids have this joke when they try one of the recipes that I’m working on that they particularly love. They’ll say, “Oh, no, Mom, this is terrible. You definitely have to test this again.” Because they want to eat it again and again. Get it? Funny funny. Those little monkeys.
With this healthy pumpkin bread, they definitely laid it on thick about how gross it was. And I agreed with them. That I wanted to taste it again. And actually I did have to test it again, because it was toooooo moist. Yes, there is such a thing.
You see, when this loaf of chocolate chip pumpkin bread came out of the oven it had “an impressive rise.” {This is a term coined by Christine, who cross-tested recipes for my cookbook.} The first time I made the bread, it then sunk down to a flat top as soon as it cooled. What’s more, the inside of the loaf had a slightly wet battery layer toward the bottom of the loaf. As if it had settled under its own weight.
We actually loved that first version of it because it was so moist. Like, stick to the roof of your mouth, cake, moist. But that little food science, test kitchen nerd voice in my head sent me back in for another test. And there were also those two little girl voices that told me it was “terrible!”
To give it more structure, I could have made it less wet, by decreasing the liquid — the obvious choice being the pumpkin — but I wanted to use a whole can of pumpkin, because I am a team player and I know you don’t want a recipe that uses less than a whole can. (more…)
