Introduction
Ditch the guilt and dive into the perfect autumnal treat: Healthy Oatmeal Double Chocolate Pumpkin Bread. This recipe takes the classic, comforting pumpkin bread and elevates it with whole-grain goodness from rolled oats and a decadent dose of cocoa, all while keeping the refined sugar content low. It’s a moist, flavorful loaf that delivers fiber, Vitamin A, and enough chocolate to satisfy any craving. Originating from the desire to create a breakfast-friendly quick bread that tastes like dessert, this loaf is perfect for meal prepping, afternoon snacking, or serving alongside your morning coffee.
Ingredients
- 1 cup (120 g) Whole Wheat Pastry Flour or Spelt Flour
- 1/2 cup (50 g) Rolled Oats (not instant)
- 1/4 cup (30 g) Unsweetened Cocoa Powder
- 1 teaspoon (5 g) Baking Soda
- 1 teaspoon (5 g) Pumpkin Pie Spice
- 1/2 teaspoon (3 g) Salt
- 1 cup (240 g) Pumpkin Puree (canned, not pie filling)
- 1/2 cup (120 ml) Maple Syrup or Honey
- 2 large Eggs
- 1/4 cup (60 ml) Melted Coconut Oil or neutral oil (or unsweetened applesauce for oil-free)
- 1 teaspoon (5 ml) Vanilla Extract
- 1/2 cup (85 g) Chocolate Chips (mini or regular)
Step-by-step Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the wet ingredients: pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until the mixture is smooth and uniform.
- In a separate medium bowl, combine the dry ingredients: flour, rolled oats, cocoa powder, baking soda, pumpkin pie spice, and salt. Whisk briefly to ensure the leavening agent is evenly distributed.
- Add the dry mixture into the wet mixture. Use a spatula to gently fold the ingredients together until just combined. Be careful not to overmix; a few streaks of flour are acceptable, as overmixing develops gluten and can result in a tough loaf.
- Fold in the chocolate chips, reserving a small pinch to sprinkle over the top of the batter once it is in the pan.
- Pour the batter into the prepared loaf pan and sprinkle the remaining chocolate chips over the surface.
- Bake for 50 to 60 minutes. The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Allow the bread to cool in the pan for 10 minutes before lifting it out using the parchment paper overhang. Transfer the loaf to a wire rack and let it cool completely before slicing (about 1 hour).
Nutritional Information
Per estimated serving (10 slices per loaf): Approximately 250-280 calories. This bread is rich in fiber thanks to the oats and whole wheat flour, promoting digestive health and sustained energy. Pumpkin puree provides an excellent source of Vitamin A (beta-carotene), essential for immune function and vision. By utilizing maple syrup instead of granulated sugar, we achieve a lower glycemic index and retain some trace minerals. The high cocoa content adds antioxidants without the excessive fat often found in typical quick breads.
Storage
Store leftover bread tightly wrapped in plastic wrap or in an airtight container. At room temperature, the bread will stay fresh for 3 to 4 days. If stored in the refrigerator, it will keep for up to one week. For longer storage, slice the cooled loaf, wrap individual slices, and place them in a freezer-safe bag. Frozen pumpkin bread stays fresh for up to 3 months. To reheat, thaw slices overnight or warm briefly in the toaster oven.
Conclusion
This Healthy Oatmeal Double Chocolate Pumpkin Bread is the perfect marriage of health and indulgence. Serve warm with a thin smear of almond butter for an extra protein boost, or enjoy plain alongside a strong cup of coffee or tea. For a variation, try adding 1/2 cup of chopped walnuts or pecans to the batter for added crunch. If you prefer a richer flavor, swap 1/4 cup of the pumpkin puree for Greek yogurt, though this will slightly alter the moisture content.