Healthy Oatmeal Double Chocolate Pumpkin Bread
This is a moist quick bread made with pumpkin puree, oats, cocoa powder, and chocolate chips. It skips overly processed ingredients and focuses on simple, better-for-you alternatives like oats and natural sweetness.
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Category: Dessert
- Method: Baking
Ingredients
Scale
Dry Ingredients:
- 1 cup rolled oats (blended into oat flour or used as is)
- 1 cup whole wheat flour (or all-purpose flour)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients:
- ¾ cup pumpkin puree
- ⅓ cup honey or maple syrup
- ¼ cup brown sugar (optional)
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins:
- ½ cup dark chocolate chips
Instructions
- Preheat the oven – Preheat your oven to 175°C (350°F) and line a loaf pan with parchment paper or lightly grease it
- Prepare the oats – If using rolled oats, blend them into a fine flour using a blender
- Mix the wet ingredients – In a bowl, whisk together pumpkin puree, honey or maple syrup, sugar, oil, eggs, and vanilla extract until smooth
- Combine the dry ingredients – In another bowl, mix oat flour, whole wheat flour, cocoa powder, baking soda, baking powder, salt, and cinnamon evenly
- Form the batter – Gradually fold the dry ingredients into the wet mixture until just combined
- Add chocolate chips – Stir in chocolate chips, distributing them evenly through the batter
- Transfer to pan – Pour the batter into the prepared loaf pan and smooth the top
- Bake the bread – Bake for 50–60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs
- Cool before serving – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely