Pumpkin season doesn't get better than this! Your kids will love this moist and flavorful pumpkin bread, whether you serve it for breakfast or as an after school snack. You only need one bowl and a few basic ingredients - it's so easy!
There's nothing like scrambling to figure out what to feed kids for breakfast or snacks - it can be stressful! Keeping healthy whole wheat quick breads on hand can help lessen the craziness of trying to figure out what to feed kids in a pinch.
And what kid will turn down something made with chocolate chips? You can easily leave them out, but my kids would advise you to keep them in!
Whay You'll Love This Recipe
Get ready for your home to fill with all of the favorite and familiar scents of Fall as this delicious pumpkin bread bakes in your oven. I just knew I had the right proportions when my son stated, "This is perfect. Don't change anything!". I hope your kids love this as much as mine do!
- High in fiber so your kids feel full longer.
- Naturally sweetened with pure maple syrup instead of sugar.
- You only need one bowl, so there is less mess and fewer dirty dishes. You're welcome!
- If you use dairy-free chocolate chips or leave them out, this becomes a dairy-free pumpkin bread.
- Pumpkin High in fiber and rich in vitamin A. Either canned pumpkin or homemade pumpkin puree can be used. Do not use pumpkin pie filling.
- White whole wheat flour White whole wheat flour is unbleached. It has the same nutritional value as whole wheat flour (excellent source of fiber and other nutrients like B vitamins, iron, folate, and selenium). Because of the variety of wheat used to make it, white whole wheat flour has a milder flavor, a lighter color, and a softer texture. I use King Arthur flour.
- Eggs Helps bind the bread together and give it a consistent texture. Eggs are a good source of protein.
- Maple syrup Use pure maple syrup for natural sweetness.
- Baking soda Used for leavening. Do not use baking powder in place of baking soda.
- Salt Helps activate the baking soda. If you leave the salt out, this bread may not rise well.
- Vanilla and spices What's pumpkin bread without vanilla and spices?!
- Chocolate chips Use what you have. I've been trying to get my kids used to dark chocolate, so I've been using half semi-sweet and half dark chocolate chips. I buy my chocolate chips at Trader Joe's.
Here's a quick overview of the steps to make this moist and flavorful healthy pumpkin bread. For the full list of ingredients and specific instructions, scroll down to the recipe.
- Add wet ingredients to a mixing bowl and whisk well.
- Add all dry ingredients to the wet ingredients and mix just until all of the dry ingredients are incorporated. The batter will be lumpy.
- Optional: add chocolate chips and fold into the batter.
- Pour batter into a greased loaf pan. Sprinkle cinnamon on top. Use a knife to make zig-zag lines on the top to blend the cinnamon just a bit.
- Bake in the oven for one hour and five minutes.
- Let cool before serving. Enoy!
- Use the 'scoop and sweep' method for measuring flour. To do this, use a spoon to fill the measuring cups and then use the flat side of a knife to even it out on top.
- If you don't want to add chocolate chips, they can easily be left out.
- Chopped walnuts or raisins can be used in place of chocolate chips.
- It takes about an hour in the oven, so make this when you know you will be home for a little while.
- Some loaf pans do not require you to grease them first. For example: Pampered Chef stoneware loaf pan and the metal Loaf Pan by Le Creuset.
Yes! Let the pumpkin bread cool completely before freezing. Either freeze an entire loaf to be sliced once it is defrosted or place parchment paper between slices and then place them in a freezer-safe container or bag before freezing.
Either all-purpose or whole wheat flour can be used but the texture and/or nutrition profile of the pumpkin bread will be different.
More Easy Breakfast Recipes
Did you love this pumpkin bread recipe? Please leave a 5-star rating below or a review in the comments section.
Don't forget to snap a pic of your delicious pumpkin bread and tag @carrots.and.cookies on Instagram so I can see it!
This recipe is an adapted version of COOKIE+kate's Healthy Pumpkin Bread recipe.
Whole Wheat Pumpkin Bread with Chocolate Chips
- 1 cup pumpkin
- 1¾ cup white whole wheat flour I use King Arthur flour
- ½ cup maple syrup pure maple syrup
- ¼ cup olive oil extra virgin
- ⅓ cup water
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ tsp cloves
- ½ teaspoon salt
- ½ cup chocolate chips semi-sweet, dark chocolate, or some of each
- Preheat oven to 325° Fahrenheit.
- Place all wet ingredients in a medium mixing bowl and whisk well.
- Add baking soda, salt, and spices. Stir.
- Add flour and stir until just incorporated. The batter will be lumpy.
- Fold in chocolate chips, if using.
- Bake in the oven at 325°F for one hour. This bread may need an additional five minutes in the oven. It is done when a toothpick comes out clean.
- Let cool before slicing to serve.