Healthy Oatmeal Double Chocolate Pumpkin Bread Recipe

Healthy Oatmeal Double Chocolate Pumpkin Bread Recipe:- This healthy double chocolate pumpkin bread is produced with a variety of clean ingredients, including whole wheat pastry flour, coconut sugar, Greek yogurt, and other components. This simple recipe for breakfast or dessert can be prepared in just one bowl.

 

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Healthy Oatmeal Double Chocolate Pumpkin Bread Recipe

Healthy Double Chocolate Pumpkin Bread

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With this Healthy Double Chocolate Pumpkin Bread, I am pleased to announce that I have finally published my first official pumpkin recipe of the season. I am glad I waited to begin this endeavor.

I had to give it a few tries before I was eventually successful, but now that I have it, I am very eager to share it with all of you!

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Only whole wheat flour, which can be challenging to work with while baking, is used in the preparation of this nutritious pumpkin bread. In most of my recipes, I call for a combination of half whole wheat flour and half all-purpose flour. However, I have received a few requests for a recipe that is made entirely of whole wheat, so here it is!

 

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INGREDIENTS

  • 2 eggs
  • 1/2 Cup Canned Pumpkin
  • 1/4 Cup Coconut Oil
  • 1/3 Cup Greek Yogurt I used 2%
  • 2/3 Cup Brown Sugar Or Coconut Sugar
  • 6 Tbsp Unsweetened Cocoa Powder
  • 2 Tsp Pure Vanilla Extract
  • 1 Tsp Baking Soda
  • 1/4 Tsp Salt
  • Cup Stone Ground Whole Wheat Flour Can use all purpose or 1/2 and 1/2
  • 1/2 Cup Chocolate Chips *more for topping is optional

 

 

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INSTRUCTIONS

  • Preheat your oven to 350ºF, and lightly grease a 9 x 5 (23cm x 13cm) loaf pan or line it with parchment paper, leaving a few inches of overhang on the side to allow for easy removal. Set aside.
  • In a large mixing bowl, lightly beat the eggs and oil until the yolks break apart. Whisk in the pumpkin, yogurt, sugar, cocoa, vanilla, baking soda, and salt, mixing until smooth.
  • Slowly spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips.
  • OPTIONAL: Let the batter sit for 10-20 minutes to keep from drying out. This step helps when baking with whole wheat flour.
  • Pour the batter into the prepared loaf pan, spreading it out evenly, and sprinkle the top with a few extra chocolate chips. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the bread from the oven and let it cool in the pan for about 15 minutes before transferring it to a cooling rack to cool completely. Store the loaf in a sealed container for up to 5 days, or freeze it for up to 3 months.

 

I recommend using whole wheat pastry flour when baking with whole wheat flour.

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According to the Food Network, it has “less gluten-forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains.”

I let my batter sit for 10 minutes to keep the bread wet according to this recommendation.

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Tip: “Since whole wheat flour contains both the bran and germ of wheat, which are coarser in texture, resting the batter before baking allows the liquid to hydrate and soften them.”

 

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Healthy Double Chocolate Pumpkin Bread

 

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The pumpkin bread went out wonderfully, and Michael and I devoured it in a very short amount of time. And of course, we couldn’t leave out the addition of a thick spread of peanut butter.

Additionally, I included a small amount of Greek yogurt in mine as well! Greek yogurt is one of my favorite toppings for toast, and this warm double chocolate pumpkin bread was in no way an exception to that rule.

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Consider, for instance, the toast that I made with cinnamon apple yogurt and caramelized onions.

 

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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