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Healthy Oatmeal Double Chocolate Pumpkin Bread

A delightful blend of chocolate and pumpkin, this bread offers a moist, soft texture with a crispy crust, perfect for any time of the year.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pumpkin puree Use canned or homemade
  • 1 cup oats Old-fashioned or quick oats work
  • 1/2 cup whole wheat flour
  • 1/2 cup cocoa powder Unsweetened
  • 1/2 cup maple syrup or honey Maple syrup preferred for vegan option
  • 2 large eggs At room temperature
  • 1/2 cup milk (dairy or non-dairy) Use Halal-friendly options
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips Use Halal-friendly options

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together oats, whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, blend pumpkin puree, maple syrup (or honey), eggs, milk, and vanilla until smooth.
  4. Fold the dry ingredients into the wet ingredients gently until just combined. Avoid overmixing.
  5. Fold in dark chocolate chips.
  6. Grease a 9x5 inch loaf pan or line it with parchment paper. Pour the batter into the pan.
Baking
  1. Bake in the preheated oven for 45-50 minutes, or until a toothpick comes out clean.
  2. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  3. Slice and enjoy!

Notes

Store wrapped tightly in plastic wrap or foil in the refrigerator for up to a week. Can be frozen for up to three months. Thaw overnight in the fridge or microwave for 30 seconds.