Healthy Pumpkin Bread

4.86 from 7 votes

A soft, moist and warmly spiced pumpkin bread made with plenty of pumpkin purée, a lower-sugar brown sugar alternative and dark chocolate chips.

Prep Time10

Cook Time1

Total Time1 10

Allergen: Dairy, Eggs, Gluten

Servings: servings

Calories: 225kcal

200 g of Plain flour
1 teaspoon of Baking soda
1 tablespoon of Ground cinnamon
¾ teaspoon of Ground ginger
¼ teaspoon of Fine sea salt
2 Eggs medium; room temperature
250 g of Truvia For Baking Brown or another equivalent spoon-for-spoon brown sugar alternative
320 g of Pumpkin puree canned
1 teaspoon of Vanilla extract
110 ml of Coconut oil melted
60 ml of Semi-skimmed milk
60 g of Dark chocolate chips

Prep: Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4. Grease and line a 900g/2lb loaf tin.
Mix the dry ingredients: Sieve 200 g of Plain flour, 1 teaspoon of Baking soda, 1 tablespoon of Ground cinnamon, ¾ teaspoon of Ground ginger and ¼ teaspoon of Fine sea salt into a large mixing bowl. Mix it all together.
Combine the eggs and sugar: In a separate mixing bowl, add 2 Eggs and 250 g of Truvia For Baking Brown. Whisk together until pale and fluffy.
Add the remaining wet ingredients: To the egg/sugar mixture add 320 g of Pumpkin puree, 110 ml of Coconut oil, 1 teaspoon of Vanilla extract and 60 ml of Semi-skimmed milk. Fold everything together.
Combine everything: Pour the wet mixture into the dry mixture and fold together.
Add the chocolate: Add most of the 60 g of Dark chocolate chips. and fold them in.
Bake: Pour the batter into the lined loaf tin and top with the remaining chocolate chips. Bake in the centre of the oven for around 60 minutes.
Check the bread: If the top is becoming too dark before the centre is cooked, loosely cover it with foil. The pumpkin bread is ready when a skewer inserted into the centre comes out clean. Depending on your oven and loaf tin, it may need another 5-10 minutes.
Cool: Leave the bread in the tin for 10-15 minutes before transferring it to a wire rack to cool completely.

If your eggs and milk are fridge-cold, let them come closer to room temperature before mixing. Very cold ingredients can make melted coconut oil start to solidify.
Leave enough baking paper hanging over the sides of the tin to use as handles when lifting the loaf out.
Try not to open the oven door during the first part of baking, as a sudden temperature drop can affect the rise.
Once completely cooled, use a serrated knife for cleaner slices without squashing the soft crumb.
If you are making this ahead, I think the flavour is even better once the spices have had a little time to settle into the loaf.

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