Chocolate chip pumpkin bread (Healthy)
Healthier chocolate chip pumpkin bread using healthier wholesome ingredients. Tender and moist cake, not overly sweet with delicious cinnamon, nutmeg and clove flavours lingering at the back.
- Prep time
- 15 min
- Cook time
- 1 hr 5 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 1 cup whole grain spelt flour ((130 g))
- 1+1/4 cup all purpose flour ((160 g))
- 3/4 tsp baking soda
- 1/2 tsp cinnamon powder
- 1/2 tsp salt
- 1/4 tsp nutmeg powder
- 1/4 tsp clove powder
- 1 cup unsweetened pumpkin puree ((225 g))
- 3/4 cup dry sweetener ((150 g))
- 1/3 cup natural Greek yogurt ((80 g), room temperature)
- 1/3 cup coconut oil ((80 ml), in liquid form)
- 2 large eggs (, room temperature)
- 1/2 cup chocolate chips ((90 g), with bit more to sprinkle on top)
Instructions
- 1
Preheat oven at 350ºF (175ºC). Grease and line a 5x9 inch loaf pan (13x23 cm).
- 2
Mix everything in a medium sized bowl, set aside.
- 3
Add chocolate chips and 1 tbsp of dry ingredients into a small bowl and mix well. Set aside.
- 4
Whisk everything until well combined in a big bowl, using a manual hand whisk.
- 5
Add dry ingredients half at a time and whisk everything together. Don't over mix it.
- 6
Finally add in chocolate chips and fold everything together with a spatula. Pour into the pan and spread evenly. Sprinkle some chocolate chips on top.
- 7
Bake for 50-65 minutes or until a skewer inserted in the center comes out clean. Remove from the pan and leave to cool completely on a rack before slicing.