Today I’ve got a simple whole wheat pumpkin chocolate chip bread that’s packed with warm Fall spices. A perfect breakfast or snack to have when curled up with a cup of tea.
Fall is my absolute favourite time of year and I’m so excited it’s here. Although living in Alberta, I absolutely dread what’s to come after our very short Fall season ends. So to enjoy it to the absolute max, I do as much Fall baking as I can. To me, Fall baking mainly includes anything with spices, apples or pumpkin. I think one of the reasons I also enjoy these flavours is due to the fact that they pair so well with cream cheese frosting, the absolute best kind of frosting in my opinion. Although this pumpkin bread doesn’t have any cream cheese, you could absolutely spread some on the bread like you would a bagel. Sounds like the perfect breakfast to me!
I designed this bread to be absolutely packed with pumpkin to bump up the nutrition content but also to bump the moisture. Pumpkin is one of my favourite things to bake with for this reason, it makes all your baked goods so soft! It also adds a subtle flavour that pairs perfectly with all the warm spices we associate with Fall.
My pumpkin bread is different from many recipes you may have seen as this one is much healthier while still packed with flavour. We make this bread with whole wheat flour and canola oil instead of butter. I’ve also vastly reduced the sugar compared to other quick breads but I promise you won’t miss it. In doing this, you can easily enjoy this pumpkin bread for breakfast, a healthy snack or pack it in kids lunches as a healthy treat.
Benefits of Whole Wheat vs. All Purpose Flour
When baking healthier snacks, treats or breakfasts, I’m a big fan of using whole wheat flour instead of all purpose flour, also known as white flour. There are many benefits to this including a higher concentration of minerals like selenium, calcium and iron. This is important for me personally as like many women, I’ve had issues with low iron in my life.
There is also a larger source of B vitamins in whole wheat flour which provides energy. Whole wheat flour has a higher protein content as well as more fibre, both of which can keep you feeling full longer. Another great thing about whole wheat flour is it can add a little extra flavour bringing a hint of nuttiness to certain bakes.
The only cons of using whole wheat flour that I know of is sometimes it can make a recipe more dense, which is why I typically add more moisture to my recipes. In doing this, I generally don’t notice that I’m eating a whole wheat flour bread instead of a white flour bread.
The other downside is I know everybody doesn’t keep whole wheat flour on hand. Well, I never used to either and now I can’t imagine not having it in the house. I buy a large 10kg bag for the exact same price as an all purpose bag of flour and have never had it go bad on me. I highly recommend keeping some on hand so you can make guilt free muffins, quick breads or whatever you want! In saying this, if the recipe doesn’t call for it, I don’t recommend swapping whole wheat flour for white flour, they’re generally not a 1 to 1 substitute.
How to Store Pumpkin Bread
When storing this pumpkin bread, the first step is to ensure it’s fully cooled. Storing warm bread leads to excess moisture which will ruin the texture of the bread and cause it to get gummy and soggy, especially on the top.
As quick breads are generally and hopefully very moist, the easiest way to keep it from getting soggy is to store it with paper towels.
Place a paper towel on the bottom of an airtight container or bag. I like to use an extra large reuseable bag. Place the loaf on top and lay an additional paper towel on top. Store it at room temperature for up to 3 days.
How to Freeze Pumpkin Bread
The best thing about all my healthy breads and muffins, including this pumpkin chocolate chip bread, is they freeze well. They’re an easy thing to whip up and meal prep for the week or month! When freezing quick breads, you’ll again want to ensure it’s completely cooled.
Once cooled, place a paper towel on the bottom of an airtight container or bag. I like to use a freezer safe extra large reusable bag. Cut the bread into slices at your desired thickness and place them in the bag. If you need to stack them, place a small square of paper towel between the slices so they don’t stick together. The paper towel helps to keep the excess moisture away from the slices and helps ensure they don’t get freezer burnt. Store like this for up to 3 months.
When you’re ready to eat one or all of them, let thaw at room temperature for a couple hours or heat in the microwave in 20 second increments. Be cautious if using the microwave when feeding children or toddlers, it can leave hot spots.
How to Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
- I tested this recipe with canned pumpkin puree and am unsure how it would turn out using fresh pumpkin.
- Don’t overmix the batter! Fold the wet and dry ingredients together until just combined. This ensures a tender crumb rather than a tight, dense loaf.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
Other Pumpkin Recipes
Today’s song is an awesome jam that I love listening to in the car. Here’s Flower by Moby. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Pumpkin Chocolate Chip Bread
- 2 1/4 cups (270g) whole wheat flour
- 1/4 tsp salt
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg (fresh of possible)
- 1/2 tsp ground cloves
- 1 tsp ground ginger
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups (400g) pumpkin puree
- 2 large eggs
- 1/2 cup (90g) brown sugar packed
- 1/3 cup (60g) canola oil
- 1/2 cup (110g) unsweetened oat milk (or milk of choice)
- 1 tsp vanilla extract
- 1/3 cup (55g) semi sweet chocolate chips
- Preheat the oven to 350℉. Spray or line a 9×5 loaf pan.
- In a medium mixing bowl, combine the flour, salt, cinnamon, nutmeg, cloves, ginger, baking powder and baking soda. Set aside.
- In a large mixing bowl, add the pumpkin, eggs and brown sugar. Whisk until well combined.
- Add in the canola oil, milk and vanilla extract. Whisk until combined.
- Pour the flour mixture into the wet mixture and using a spatula, fold gently until almost combined. Add in the chocolate chips and fold until just combined.
- Pour the batter into the cake pan and top with addidional chocolate chips if desired. Bake for 45-55 minutes or until a toothpick comes out clean.
- Allow to cool in the loaf pan for 10 minutes before removing to a wire rack to fully cool. Store in an airtight container for up to 3 days or in the freezer for up to 3 months and enjoy!