If you’re craving a cozy, comforting treat that combines the rich flavors of autumn with a touch of indulgence, this Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe is exactly what you need. It’s a moist, tender loaf bursting with warm spices, creamy pumpkin puree, and pockets of melty chocolate chips, all made without a single drop of oil. This recipe strikes the perfect balance between wholesome ingredients and irresistible taste, making it a beloved favorite to enjoy any time of year.
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple, everyday ingredients can come together to create such an extraordinary loaf. Each element plays a key role in building the bread’s texture, flavor, and natural sweetness, making it healthy yet delightfully satisfying.
- Pumpkin puree: Provides moisture, natural sweetness, and that beautiful orange hue that defines this bread.
- Plain yogurt (Greek or regular): Adds creaminess and a slight tang while replacing oil for a healthier fat source.
- Eggs: Help bind the ingredients and give the bread structure without heaviness.
- Maple syrup or honey: Natural sweeteners that enrich the bread with gentle sweetness and depth of flavor.
- Vanilla extract: Enhances the warm spices and rounds out the flavor profile.
- All-purpose flour: The foundation of the bread, providing the perfect crumb texture.
- Baking soda: Gives the bread a light rise for a tender crumb.
- Salt: Balances the sweetness and enhances all the other flavors.
- Ground cinnamon, nutmeg, ginger, and cloves: These aromatic spices create that classic pumpkin bread warmth that feels like a cozy hug.
- Chocolate chips (dark or semi-sweet): Melty pockets of chocolate that add an indulgent touch without overpowering the wholesome flavors.
How to Make Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe
Step 1: Prepare Your Oven and Loaf Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to make sure your bread comes out easily after baking. This simple prep step ensures your bread will have a perfect shape and texture.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, plain yogurt, eggs, maple syrup (or honey), and vanilla extract. Whisk until everything is smooth and well incorporated. These wet ingredients create a rich, moist base that infuses the bread with flavor and tenderness without needing oil.
Step 3: Mix the Dry Ingredients
In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk them together well to evenly distribute all the spices and leavening agent. This ensures that every bite bursts with balanced flavor.
Step 4: Combine Wet and Dry Mixtures
Slowly add the dry ingredients into the wet ingredients, stirring gently just until everything is combined. Be careful not to overmix, as that can make the bread dense and tough. The batter should be thick and slightly lumpy, which is exactly what you want for a tender loaf.
Step 5: Fold in the Chocolate Chips
Gently fold in the chocolate chips, making sure they are evenly distributed throughout the batter. The chocolate adds delightful surprises in every bite and complements the spicy pumpkin flavor perfectly.
Step 6: Pour Batter into Pan and Bake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The aroma while baking is pure bliss, filling your kitchen with warmth and spice.
Step 7: Cool and Prepare to Enjoy
Once baked, let the bread cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. Cooling is key to allow the flavors to set and the bread to slice beautifully without crumbling.
How to Serve Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe
Garnishes
Serving this bread with a light smear of Greek yogurt or a dollop of whipped cream can elevate the flavors beautifully. For an extra festive touch, sprinkle a tiny pinch of cinnamon sugar on top before serving to bring out the warmth of the spices.
Side Dishes
This pumpkin chocolate chip bread makes a perfect companion to a hot cup of coffee, chai tea, or even a bold black tea. It also pairs wonderfully with fresh fruit like sliced apples or pears for a balanced snack or breakfast.
Creative Ways to Present
Try slicing thick pieces for a breakfast toast topped with nut butter and a drizzle of honey. Or, for a fun dessert twist, top warm slices with a scoop of vanilla ice cream and a sprinkle of toasted pecans. This bread is incredibly versatile and adapts easily to your cravings.
Make Ahead and Storage
Storing Leftovers
Store leftover pumpkin chocolate chip bread in an airtight container at room temperature for up to 3 days. This keeps the bread soft and moist while maintaining that fresh-baked flavor.
Freezing
You can freeze the bread, tightly wrapped in plastic wrap and foil, for up to 3 months. When you want to enjoy it, thaw the bread overnight in the fridge and warm lightly before serving.
Reheating
To bring your bread back to life, pop a slice in the toaster oven or microwave for 20 to 30 seconds. This will revive the softness and enhance the melty chocolate chips’ deliciousness.
FAQs
Can I use canned pumpkin for this Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually what most recipes call for because it’s smooth and consistent. Just make sure it’s pure pumpkin, not pumpkin pie filling which has added sugars and spices.
Is it possible to make this bread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend that’s suitable for baking. Just be sure it contains xanthan gum or another binder to help with the structure.
What can I use instead of yogurt?
If you don’t have yogurt, unsweetened applesauce or mashed banana can be good substitutes to maintain moisture, though it will slightly alter the flavor and texture.
Can I reduce the sugar in this recipe?
Yes, you can use less maple syrup or honey if you prefer a less sweet bread. Just keep in mind that the sweetness balances the spices and the pumpkin flavor, so reducing too much might affect the overall taste.
Why does this recipe not use oil?
This Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe swaps oil for yogurt and pumpkin puree, making it lower in fat and calories while still keeping the bread moist and tender. It’s a smart change that delivers on flavor and health.
Final Thoughts
This Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe has quickly become one of my all-time favorites because it captures all the magic of pumpkin bread without the extra oil, keeping things light but absolutely luscious. I hope you give this delightful loaf a try soon—you deserve a treat that feels both homey and healthful, with every bite filled with warm spices and chocolatey goodness.
Print
Healthy Pumpkin Chocolate Chip Bread Without Oil Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8-10 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Healthy Pumpkin Chocolate Chip Bread is a moist and flavorful loaf made without any oil, utilizing pumpkin puree and yogurt to keep it tender and nutritious. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, and studded with dark or semi-sweet chocolate chips, this bread offers a wholesome twist on a classic fall favorite that’s ideal for breakfast or a snack.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup plain yogurt (Greek or regular)
- 2 large eggs
- 1/2 cup maple syrup or honey
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Add-ins
- 1/2 cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, yogurt, eggs, maple syrup (or honey), and vanilla extract. Whisk together until the mixture is smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, ground ginger, and ground cloves together to evenly distribute the spices and leavening.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently and mixing just until incorporated. Be careful not to over-mix to maintain a tender crumb.
- Add Chocolate Chips: Fold the chocolate chips into the batter, ensuring they are evenly spread throughout without breaking them up.
- Transfer to Pan: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top for even baking.
- Bake: Place the pan in the oven and bake for 45-55 minutes. Test doneness by inserting a toothpick into the center— it should come out clean or with only a few moist crumbs.
- Cool in Pan: Remove the bread from the oven and let it cool in the pan for about 10 minutes to allow it to firm up slightly.
- Cool Completely: Carefully remove the bread from the pan and transfer it to a wire rack to cool completely before slicing to maintain its texture.
Notes
- You can substitute Greek yogurt with regular yogurt or even a non-dairy yogurt for a different texture or dietary needs.
- If you prefer less sweetness, reduce the maple syrup or honey slightly.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Using parchment paper makes removal easier and reduces the need for extra greasing.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months. Thaw before slicing.
