Healthy Pumpkin Chocolate Chip Bread (No Mixer!)

This wholesome pumpkin chocolate chip bread is super moist, studded with semi-sweet chocolate chips, and packed with warm pumpkin pie spice flavor! Bake this on a cool fall day both to warm up your house and make it smell like a fall dream. Then enjoy it for breakfast, snacks, or even dessert.

this recipe

Growing up, the bakery across from my elementary school that made the best pumpkin chocolate chip bread. Nothing compared to its dense, sweet pumpkin spice flavor and melty chocolate chips in every bite.

I still remember walking across the street for a slice after school, spreading a little butter on top, and basically being in heaven!

As an adult, I had to recreate that loaf, but with a wholesome twist. This version uses spelt flour (or whole wheat flour) and natural sweeteners like maple syrup, yet still bakes into a dense, moist loaf that tastes like a treat (just like my spelt flour banana bread!).

The best part? No mixer required. This truly is an easy pumpkin bread that fills your kitchen with the best fall aroma. Bake it once, and it'll quickly become your go-to cozy bake for breakfast, snacks, or dessert!

Key Ingredients & Notes

The full list of ingredients and quantities is in the recipe card below, but here are some notes to consider for each ingredient.

• Spelt flour - Its nutty flavor is so great for baked goods, and it bakes up nice and tender! It's easy to find spelt flour in most grocery stores these days.
• Pumpkin puree - Be sure not to accidentally grab a can of pie filling (which is already sweetened and prepared for a pumpkin pie). We'll use the whole can of pumpkin in this recipe.
• Maple syrup - Our natural sweetener of choice here. You can also replace with agave.
• Pumpkin pie spice - Store bought or homemade are great. In a pinch, you can use cinnamon alone. It'll still be so good!

Substitutions & Variations

• Flour - Whole wheat pastry flour, white whole wheat flour, and unbleached all-purposed (or pastry) flour are all great alternatives to spelt flour.
• Nuts - Fold ½ cup of chopped walnuts into the bread batter for a delicious nutty flavor and crunch. I add walnuts into my white chocolate chip walnut pumpkin bread as well!

Tera's Sustainability Tips

Reduce & prevent waste by paying attention to your loaf. It can sit on the counter for a couple days, but it will start to go bad in an enclosed container with moisture build-up.

Be ready to transfer it to the fridge, or freeze the rest of the loaf for up to three months. You can freeze individual slices if you'd like to take out a few a time.

Also, line your pan with compostable parchment paper, which you can tear up and toss in the compost after baking. Or, grease the pan instead, and skip the parchment paper!