Description of this recipe
This healthy pumpkin chocolate chip bread is a delicious and guilt-free treat that’s perfect for the fall season. It’s made with pumpkin puree, yogurt, and maple syrup, making it a naturally sweet and moist bread without any added oil. The combination of warm spices like cinnamon, nutmeg, and ginger, along with the rich chocolate chips, creates a comforting and flavorful experience that’s hard to resist. This bread is not only a delight to eat but also a healthier alternative to traditional pumpkin bread recipes.
Why you will love this recipe
You’ll fall in love with this recipe because it perfectly balances health and indulgence. It’s moist, flavorful, and packed with wholesome ingredients, making it a great way to satisfy your sweet cravings without the guilt. The absence of oil makes it lighter and healthier, while the pumpkin puree and yogurt contribute to its incredible moistness. It’s easy to make, requires minimal ingredients, and the aroma that fills your kitchen while baking is simply irresistible. Plus, it’s a fantastic way to use up leftover pumpkin puree and impress your friends and family with your baking skills.
Ingredients:
- 1 cup pumpkin puree
- ½ cup plain yogurt (Greek or regular)
- 2 large eggs
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ cup chocolate chips (dark or semi-sweet)
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper. This ensures that the bread doesn’t stick to the pan and is easy to remove once baked. Parchment paper also makes for a cleaner removal and easier cleanup.
Step 2: In a large mixing bowl, combine the pumpkin puree, yogurt, eggs, maple syrup (or honey), and vanilla extract. Whisk until smooth and well combined. Make sure there are no lumps of pumpkin puree or yogurt. The consistency should be uniform. This step ensures that the wet ingredients are perfectly blended, creating a smooth base for the bread.
Step 3: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisking the dry ingredients ensures that they are evenly distributed and that there are no clumps of baking soda or spices. This will help the bread rise properly and have a consistent flavor throughout.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing. Over-mixing can lead to a tough bread. Mix only until the flour is incorporated and the batter is just combined. A few streaks of flour are okay at this stage.
Step 5: Fold in the chocolate chips until evenly distributed throughout the batter. Gently fold in the chocolate chips to avoid breaking them or over-mixing the batter. Make sure the chocolate chips are evenly spread throughout the batter so that every slice of bread has a good amount of chocolate.
Step 6: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. This ensures that the bread bakes evenly and has a nice shape. Smooth out any uneven spots with a spatula for a professional finish.
Step 7: Bake for about 45-55 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few crumbs attached. Baking time may vary depending on your oven. Start checking the bread at 45 minutes and adjust the time as needed. If the top of the bread is browning too quickly, you can tent it with foil.
Step 8: Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Cooling the bread in the pan allows it to set slightly and makes it easier to remove.
Step 9: Carefully transfer the bread to a wire rack to cool completely before slicing. This prevents the bread from becoming soggy and allows it to cool evenly. Resist the temptation to slice the bread while it’s still warm, as it will be too soft and crumbly.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a pat of butter or a drizzle of honey.
- Enjoy it as a breakfast treat with a cup of coffee or tea.
- Toast a slice and spread it with cream cheese or Nutella.
- Serve it as a dessert with a scoop of vanilla ice cream.
- Make it a part of a festive brunch spread.
Tips:
- For a richer flavor, use brown butter instead of regular butter to grease the loaf pan.
- Add chopped nuts like walnuts or pecans for extra texture and flavor.
- Use different types of chocolate chips, such as white chocolate or peanut butter chips, for a unique twist.
- Substitute the maple syrup with agave nectar or coconut sugar for a different sweetener.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- To prevent the chocolate chips from sinking to the bottom, toss them with a tablespoon of flour before folding them into the batter.
- Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freeze the bread for longer storage. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer bag.
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour – 1 hour 10 minutes
Nutritional Information: (per slice, approximate)
Calories: 250
Protein: 5g
Sodium: 200mg
Conclusion
This Healthy Pumpkin Chocolate Chip Bread Without Oil is a delightful and wholesome treat that’s perfect for any occasion. It’s easy to make, packed with flavor, and a healthier alternative to traditional pumpkin bread recipes. Whether you’re looking for a delicious breakfast, a satisfying snack, or a guilt-free dessert, this bread is sure to please. The combination of warm spices, pumpkin puree, and chocolate chips creates a comforting and irresistible experience that will leave you wanting more. So, grab your ingredients, preheat your oven, and get ready to bake a loaf of this amazing bread!
Questions and Answers about this recipe:
Q1: Can I use canned pumpkin pie filling instead of pumpkin puree?
A1: No, it is not recommended to use canned pumpkin pie filling because it contains added sugars and spices, which will alter the flavor and texture of the bread. It’s best to use plain pumpkin puree for the most accurate results.
Q2: Can I substitute the all-purpose flour with whole wheat flour?
A2: Yes, you can substitute some of the all-purpose flour with whole wheat flour for a healthier version. However, keep in mind that whole wheat flour can make the bread denser, so it’s best to use a combination of both flours (e.g., ¾ cup all-purpose flour and ¾ cup whole wheat flour).
Q3: What if I don’t have yogurt on hand? Can I use sour cream instead?
A3: Yes, sour cream can be used as a substitute for yogurt. It will provide a similar moisture and tanginess to the bread. You can also use applesauce as a substitute, but it may alter the flavor slightly.
Q4: How do I prevent the chocolate chips from sinking to the bottom of the bread?
A4: To prevent the chocolate chips from sinking, toss them with a tablespoon of flour before folding them into the batter. This helps them stay suspended throughout the bread. Also, make sure the batter is not too thin.
Q5: Can I add other ingredients to this bread, such as nuts or dried fruit?
A5: Absolutely! Feel free to add chopped nuts like walnuts or pecans, or dried fruits like cranberries or raisins, for extra texture and flavor. Just fold them into the batter along with the chocolate chips.
