Granny’s old-fashioned homemade pumpkin bread gets a healthy makeover!
I am a lover of pumpkin chocolate chip bread. When my Granny passed away we were able to snag some of her old recipes (she kept them all secret 🙄) and I became the designated family pumpkin bread maker! I skinnied her recipe down and (of course) also added some chocolate chips! This moist pumpkin chocolate chip bread has the fall spices you love complete with warm cinnamon and nutmeg!
Pumpkin Chocolate Chip Bread
Does fall have you thinking of days in the kitchen prepping favorite dishes for family and friends?! Some of my favorite memories are with my mom and sisters spending hours before Thanksgiving and Christmas meals cooking in the kitchen (I mean and licking all the spoons, “taste-testing” the rolls, making sure the chocolate chips “aren’t poison”, etc.!).It's DEFINITELY #pumpkin chocolate chip bread #season and this one is lightened up! Click To Tweet
Health Benefits of Pumpkin
Pumpkin is a vegetable in season for fall. Halloween pumpkins are actually where canned pumpkin comes from! You can also make homemade pureed pumpkin (it doesn’t have to be with a Halloween pumpkin); I found this cool tutorial on YouTube. But never fear, canned pumpkin is still super nutritious, so you don’t have to make your own!
Pumpkin is jam-packed with vitamin A (legit, over 250% of your daily needs in one cup), a great source of potassium, is fat-free, pretty low calorie (80 kcal per 1 cup) high in fiber (7 g per cup), and low in naturally occurring sugars.
How I Skinnied This Recipe Down
As much as I love full-fun sweet breads, I knew I could make a few minor changes that wouldn’t compromise on flavor. Here’s what I did to skinny down this pumpkin chocolate chip bread recipe:
- Decreased the sugar by 1/3. I did this recently for a different sweet bread recipe when we had guests over and someone asked, “So what else did you have to do to then to compensate?!” And the truth is… nothing. Most recipes you can decrease the sugar by 1/3 and it won’t really make a difference that needs to be compensated for someplace else.
- Switched the oil to canola oil. Canola oil is a great source of monounsaturated fat and has the lowest amount of saturated fat of the common cooking oils. It also has a fair amount of omega-3 fatty acids.
- Swapped half the oil for unsweetened applesauce. Again, no other changes necessary to keep it moist. I know some people like to use Greek yogurt as an oil swap, which is fine. But personally, I find my breads are more moist with applesauce than with Greek yogurt.
- Reduced the salt by 2/3.
Other changes: I added vanilla, which isn’t a health thing so much as a flavor thing! And… I added chocolate chips (not in her original recipe) which actually makes it slightly less healthy, hah! Don’t worry, you can omit those. Personally, I’m all about that #moderation life and eating treats you love when you have them. You could make this with white whole wheat flour and I did consider doing so in the recipe instructions, but in reality when I make this for the masses around holiday time I just use regular all-purpose flour.
One thing to keep in mind is that, although I def skinnied this recipe down, it’s still a “fun” food and I wouldn’t recommend gorging on it on the reg.
How & When to Serve
This pumpkin chocolate chip bread is fantastic for entertaining (Thanksgiving, Halloween parties, Christmas, etc.)! Personally, I prefer to make mine into mini-loaves which helps with portion control and is nice to give away to neighbors or friends. It also works great made into muffins!
I hope you love this recipe! It’s one of my absolute favorites.
What are your favorite sweet breads?!
Pumpkin Chocolate Chip Bread
- 1 3/4 c flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 c sugar
- 1/2 c canola oil
- 1/2 c unsweetened applesauce
- 2 eggs
- 1/3 c water
- 1 c 100% pure pumpkin
- 1 tsp vanilla
- 1/4 c semi-sweet chocolate chips
- Preheat the oven to 325°F.
- Sift together the flour, baking soda, salt, cinnamon, nutmeg and sugar. (If you don't have a sifter, no worries. Just mix together lightly in a separate bowl. I like to use a fork in this case.) Incorporate the dry ingredients fully without over-manipulating.
- Beat together the oil, applesauce, eggs, water and pumpkin.
- Combine the wet and dry ingredients. Mix well without over-manipulating.
- Stir in the chocolate chips.
- Bake for 65-75 minutes, until a toothpick comes out clean or your desired doneness preference. (If you prefer it a little gooey, you could remove from the oven ~60-65 minutes, but I would not recommend any sooner.)