Healthier Pumpkin Chocolate Chip Bread – no butter or oil!

It’s been too busy around here lately, but I have somehow found time to make my pumpkin chocolate chip bread twice in two weeks. And I’m making it again today. I need My kids need a snack that isn’t Halloween candy from the weekend’s parties, you know?

I’m a big fan of no-butter and no-oil recipes because I love my baked goods (see more recipes below). But my hips and belly don’t need more high-fat, high-calorie treats. So I created this recipe, based on a few others I found that weren’t quite right – and I have to say, in the words of Rachael Ray … YUM-O.

WIthout further ado, may I present my kid-tested and kid-approved…

One-Bowl, Mostly-Healthy, Pumpkin Chocolate Chip Bread

Healthy and delicious pumpkin chocolate chip bread


3/4 cup sugar
1 large egg
1 cup canned pumpkin
1/4 cup unsweetened applesauce
1/4 cup plain Greek yogurt

1 1/2 cups white whole wheat flour (you can use plain flour if you want)
1/2 tsp salt
1/2 tsp baking soda
1 tsp pumpkin pie spice

1/2 cup semisweet chocolate chips

Cooking spray



Preheat oven to 350

Combine first five ingredients in a large bowl. Whisk thoroughly.

Add flour, salt, baking soda, and pumpkin pie spice. Stir until just combined – don’t over-stir. Stir in chocolate chips.

Pour batter into a loaf pan coated with cooking spray. Bake for 30-35 minutes, or until a wooden pick inserted in the center comes out clean.

After 10 minutes, remove loaf from pan and let it cool on a rack.

I recommend you eat a nice, warm slice after the loaf cools for about 30 minutes!

What’s your favorite healthy (or mostly healthy) recipe? Leave a link to it in the comments!


Have you seen these other recipes on the blog?

Yummy, healthy pancakes (no butter, no oil)

Pumpkin chocolate chip bars (no butter, no oil)

Sweet and spicy pumpkin seeds

Pumpkin pancakes


photo credit: mccun934 via photopin cc

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22 Replies to “Healthier Pumpkin Chocolate Chip Bread – no butter or oil!”

  1. Well I know there are a few pumpkin hating people out there but I’m not one of them!! ILOL! love pumpkin anything and when you put chocolate chips in it you really have me!! I will totally try this tomorrow for my little dears, thanks!!

    1. I always use white whole wheat flour – haven’t tried plain whole wheat. If you do, I’d start with 1 cup white flour and 1/2 cup whole wheat flour first, to see how the whole wheat flour affects the taste.

      I created this recipe to (attempt) to be healthier, so no – I haven’t tried oil or butter in it! Thanks for the comment!

  2. I made this today and it is yummy (!!), but mine needed FAR more than 30-35 minutes to be done. I made it exactly as written and my oven is reliable. Mine baked for about 45-50 minutes. Just a head’s up for anyone else who tries this and finds theirs still gooey after the timer goes off. 🙂

    1. Thank you so much for your feedback, Tana! Glad you liked it! I had a feeling my oven was running very hot. I got an oven thermometer last week and found out my oven definitely needs a new thermostat. I will bake this again tomorrow at 350 (which for my oven, I discovered I need to set at 225 for it to be 350!!!) and see if it takes me 45 minutes too. I bet it will!

  3. I just baked this & it was a hit. I used 1 c. of brown sugar and skipped the chocolate chips. It took about 40 min & was moist & yummy. The kids had it for dessert & have already planned it for breakfast tomorrow. Thanks for the healthy version!

  4. Hi: I just tried your wonderful pumpkin bread and I just love it! I have been looking for a recipe that doesn't use oil and does use wheat flour and this is perfect! I will be making it very often. I wanted to bake a nice gift for a friend and I will use this recipe for sure.

    1. Oh, no! I’m sorry to hear that. I make this all the time and never had an issue. Maybe it needed to cook longer? The bread’s texture won’t be exactly the same as traditional bread, but it shouldn’t be drastically different.

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