Healthy Chocolate Chip Pumpkin Bread

A moist, cozy, and healthy seasonal treat.

Fall is officially here, and you know what that means: it’s time to put pumpkin in everything! And I mean everything. Sure, there are pumpkin spice lattes, pumpkin pie, and pumpkin pancakes, but I’m also talking fritters, soups, pastas, cakes, and breads. If I can sneak pumpkin into it, I will, because nothing says fall-in-a-bowl quite like it. Everyone has a go-to seasonal recipe, and this healthy chocolate chip pumpkin bread is definitely one of mine. It’s tender, full of warm spices, and loaded with melty chocolate. It’s also the perfect snack after you’ve spent hours raking up all those fallen leaves!

I’ve tweaked this recipe little by little over the years. Honestly, I wasn’t sure I could make a healthier pumpkin bread. After all, isn’t the whole point of pumpkin bread that it’s full of butter and sugar? Then it hit me: anything you bake with butter can be made lighter with applesauce. And who needs all-purpose flour when white whole-wheat flour works just as well? Swap the sugar for rich, cozy maple syrup, and you end up with a healthy pumpkin bread that doesn’t skimp on flavor one bit.

Why You’ll Love This Healthy Chocolate Chip Pumpkin Bread

• It’s an easy pumpkin bread recipe. One bowl, a whisk, and a spatula. That’s it! No mixer, no fuss.
• It’s a healthier pumpkin bread. This is a no oil pumpkin bread, thanks to the applesauce, and it’s also pumpkin bread without refined sugar, since the maple syrup does all the sweetening.
• It’s super moist. Pumpkin bread with applesauce stays soft and tender, and the pumpkin puree keeps every slice moist for days.
• It’s packed with flavor. Pumpkin pie spice and vanilla give you that classic fall taste, and the mini chocolate chips make every bite a little bit special.
• It’s flexible. Need it gluten-free or vegan? I’ve got easy swaps for you below.

Between the whole-wheat flour, the maple sweetness, and the chocolate, this whole wheat pumpkin bread tastes like a treat but doesn’t feel like one. I’ll happily eat it for breakfast, as a snack, or as dessert.

Ingredients Needed

• 1/2 cup applesauce
• 1/2 cup pure maple syrup
• 2 eggs, lightly beaten
• 1 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 3/4 cups white whole-wheat flour
• 3/4 cup mini semi-sweet chocolate chips

How to Make Healthy Chocolate Chip Pumpkin Bread

1. Preheat the oven to 325 degrees F. Grease a 9×5 loaf pan and set it aside.
2. In a large bowl, whisk the applesauce, maple syrup, and eggs until the mixture is well blended.
3. Add the pumpkin puree, pumpkin pie spice, vanilla extract, salt, and baking soda. Whisk until just blended.
4. Add the flour and stir with a large silicone spatula until just moistened. A few lumps are totally fine here. Just don’t overmix!
5. Gently fold in the mini chocolate chips, then pour the batter into the greased loaf pan.
6. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool completely in the pan on a wire rack before slicing. I know it’s hard to wait, but it slices so much better once it’s cooled!

Ingredient Swaps and Additions

I follow an omnivore’s diet, so I eat just about everything. But I know many of you are gluten-free, Paleo, or plant-based, and the great thing about this recipe is that you can tweak it to fit what you need.

• Gluten-free: Swap the whole-wheat flour for an equal amount of gluten-free flour. I like Bob’s Red Mill.
• Vegan: Use flax eggs in place of the eggs. For each egg, stir together 1 tablespoon of ground flax seed and 3 tablespoons of water.
• Add-ins: Chopped walnuts or pecans add a nice crunch. A handful of raisins or dried cranberries works too.
• Chocolate: Dark chocolate chips are great if you like things less sweet, and regular-size chips work if you don’t have minis.
• Maple syrup: Honey is a fine substitute, though you’ll lose a little of that maple flavor.

One tip: stick with the baking soda in this recipe and don’t swap in baking powder. Baking soda reacts with an acidic ingredient (here, the applesauce) to make the bread rise, so you get plenty of lift without needing anything extra.

Healthy Pumpkin Bread FAQ

Can I use pumpkin pie filling instead of pumpkin puree? Nope, I’d skip it. Pumpkin pie filling already has sugar and spices added, which will throw off the flavor and sweetness of this healthy pumpkin bread. Look for 100% pure pumpkin puree.

How do I store pumpkin chocolate chip bread? Once it’s completely cool, wrap it tightly or keep it in an airtight container. It will stay fresh on the counter for about 2 to 3 days, or in the refrigerator for up to a week.

How long does this bread last? About 2 to 3 days at room temperature and up to a week in the fridge. Because this is a no oil pumpkin bread with plenty of moisture, I like to keep it in the fridge if I’m not going to finish it in a couple of days.

Can I freeze it? Yes! Slice the cooled loaf, wrap the slices individually, and freeze them in a freezer bag for up to 3 months. Thaw a slice on the counter or pop it in the toaster for a few seconds.

Can I make this as muffins instead of a loaf? You sure can. Fill a lined muffin tin about three-quarters full and bake for about 20 to 25 minutes, until a toothpick comes out clean.

Why is my pumpkin bread dense? Usually it’s from overmixing. Stir the flour in just until it’s moistened, and remember that a few lumps are okay.

Final Thoughts

If you’re looking for a moist pumpkin bread that you can feel good about, this healthy chocolate chip pumpkin bread is the one. It’s an easy pumpkin bread recipe that comes together in one bowl, it’s a maple sweetened pumpkin bread that’s full of cozy fall flavor, and the chocolate chips make it hard to stop at one slice. I hope it becomes a fall favorite at your house, too!

More Pumpkin Recipes

Still craving all things pumpkin? I’ve got plenty more recipes to help you celebrate the season, from cozy cakes and fluffy pancakes to a lighter pumpkin spice smoothie. Here are a few of my favorites:

• Slow Cooker Pumpkin Spice Latte Cake 
• Pumpkin Pie Pancakes (pictured above)
• Healthy Pumpkin Spice Smoothie
• Pumpkin Spice Cake
• Pumpkin Spice Tarts

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