White Chocolate Walnut Healthy Spelt Pumpkin Bread

Stack of healthy spelt pumpkin bread slices on a small white plate with fork, on teal linen on white marble surface, with a few walnuts and white chocolate chips sprinkled on the side

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This white chocolate walnut healthy spelt pumpkin bread is incredibly moist with a tender crumb, and it's packed with pumpkin and fall spices! Made entirely with spelt flour and unrefined sugars, this fall treat is truly nourishing.


Units Scale
  • 1 1/2 cups spelt flour (white whole wheat, whole wheat pastry, or whole wheat work too!)
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut oil, melted and cooled slightly (should still be liquid)
  • 1/2 cup maple syrup
  • 2 eggs, room temperature
  • 1 15-oz. can pumpkin puree (not pumpkin pie filling!)
  • 1 tsp vanilla extract
  • optional: 1 tbsp molasses
  • 1/2 cup white chocolate chips
  • 1/2 cup walnuts, chopped


  1. Preheat & prep. Preheat your oven to 350 degrees and line a 9x5-inch loaf pan with parchment paper, or spray with nonstick spray.
  2. Mix dry ingredients. In a bowl, combine flour, pumpkin pie spice, baking soda, salt, and whisk it all together.
  3. Mix wet ingredients. In a separate bowl, combine coconut oil, maple syrup, eggs, pumpkin puree, vanilla extract, and molasses (if using). Whisk everything together until uniformly combined.
  4. Combine wet & dry ingredients. Pour wet ingredients into dry and mix until just combined. Add chocolate chips to pumpkin bread batter and stir.
  5. Bake pumpkin bread. Spread the batter into the prepared loaf pan and bake at 350 for 55-60 minutes. To avoid the top of the bread from getting overdone, loosely place some tinfoil over the top for the first 30 minutes of baking, and then remove.
  6. Allow to cool. Remove pumpkin chocolate chip bread from the oven and allow to cool before slicing and enjoying with a little bit of butter and a warm cup of coffee or tea!


  1. Storage & Freezing Instructions: Store this pumpkin bread in an airtight container on the kitchen counter for up to three days, then transfer to the fridge for up to a week. If your kitchen is hot and humid, store in the fridge immediately for up to a week. To freeze, place pumpkin bread in an airtight container and store in the freezer for up to three months. To thaw, leave the bread on your kitchen counter to thaw for two hours.
  2. Pumpkin pie spice: If you don't have pumpkin pie spice, combine 1 1/2 tsp cinnamon, 1/4 tsp allspice, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp cloves in a small dish. Whisk together and add in place of the pumpkin pie spice in this recipe.