Sugar Free Chocolate Chip Pumpkin Bread

This Sugar Free Chocolate Chip Pumpkin Bread is the perfect combination of cozy fall flavors and rich chocolate goodness.

Made with pumpkin puree, warm cinnamon, nutmeg, and melty chocolate chips, this moist quick bread comes together easily with simple pantry ingredients.

Ingredients notes.

• Self Rising Flour. Includes the basic dry ingredients needed for this bread recipe.
• Sugar Alternative. Use a granular sugar alternative that measures like sugar and that can be baked with. Monk fruit blends or erythritol blends tend to perform best in a recipe such a this one.
• Spices Ground Cinnamon and Ground Nutmeg.
• Pumpkin Puree. Use canned pure pumpkin puree as it has been properly prepared for a recipe like this one.
• Milk. Full fat milk, at room temperature, is preferred for texture and moisture.
• Oil. Use a neutral oil such a vegetable oil.
• Eggs. Large eggs at room temperature.
• Vanilla Extract. For flavor balance.
• Sugar Free Chocolate Chips. Use chocolate chips that can be baked with.

How to Make Sugar Free Chocolate Chip Pumpkin Bread

• Prep Time 15 minutes .
• Bake Time 60 minutes .
• Servings 10 .
• How to serve :
• Notes: You will need a loaf pan, mixing bowl, a whisk, a rubber spatula, and a cooling rack .
  

1. Prepare. Preheat your oven to 350°F. Prep your loaf pan for nonstick. I like to use parchment paper that overhangs the sides of the pan for a recipe like this one.
2. Dry Ingredients. In a large bowl, use a whisk to combine together the flour, nutmeg, and cinnamon. Then make a well in the center of the ingredients.
3. Wet Ingredients. In another mixing bowl, beat together the pumpkin puree, milk, oil, eggs and vanilla extract.
4. Mix. Once the wet ingredients have been combined, pour the ingredients into the well that you created in the dry ingredients in the second step. Mix the ingredients until just combined.
5. Chocolate Chips. Use a rubber spatula to to fold in the chocolate chips.
6. Bake. Transfer the batter into your prepared loaf pan, evenly spreading it out. Bake your bread for 50- 60 minutes, or until a toothpick comes out clean or with just a few moist crumbs and top looks set and lightly golden brown.
7. Set Let the bread cool in the loaf pan for about 10–15 minutes to set after removing it from the oven. Then you can carefully run a knife around the edges of the bread if needed. Transfer the bread to a cooling rack to cool completely.

Tips for making the best Chocolate Chip Pumpkin Bread

Make sure that you use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture. Pumpkin pie filling has other ingredients, such as sugar, in it while pure pumpkin puree is just that.

More helpful tips for you.

1. Self rising flour needs to be measured correctly since the leavening agent is already in it. You can measure the flour correctly by spooning it into the measuring cup and then leveling it off, using a butter knife or similar item, to avoid a dense loaf.
2. When combining the ingredients, do not overmix the batter. Stir just until the ingredients are combined to keep the bread soft and tender.
3. Your bread is done baking in the oven when a toothpick inserted into the center comes out clean or with just a few moist crumbs (melted chocolate is fine, but there should not be wet batter). The top should look set and lightly golden brown and the center of the bread should spring back when gently pressed. You may also notice the the edges of the bread will begin pulling slightly away from the sides of the loaf pan.

FAQ

• Can I make this pumpkin bread completely sugar free?
  Yes. Use a sugar-free granulated sweetener (that measure like regular sugar and that can also be baked with) and sugar-free chocolate chips (that can be baked with) for a fully sugar-free loaf.
  
• What is the best sugar substitute for pumpkin bread?
  Granulated monk fruit or erythritol blends seem to work best because they measure like regular sugar and bake well in quick breads.
  
• Can I use fresh pumpkin puree?
  Absolutely. Homemade pumpkin puree works well as long as it is thick and not too watery.
  
• Why is my pumpkin bread dense?
  Over-mixing the batter or adding too much flour can make the bread dense. Stir only until combined and measure ingredients carefully.
  
• Why did the chocolate chips sink?
  Chocolate chips can sink if the batter is too thin. Tossing them lightly in flour before adding them to the batter can help keep them evenly distributed.

Variations.

• Add a bit of a crunch by folding in chopped pecans or walnuts with the chocolate chips.
• Make this recipe dairy free by replacing the milk with almond milk, oat milk, or coconut milk.
• Give this bread even more of a fall vibe by swapping the cinnamon and nutmeg for pumpkin pie spice for even more warm fall flavor.

How to store pumpkin bread with chocolate chips.

Once the pumpkin bread has fully cooled it can be stored in an airtight container. When properly stored, it should keep for up to three days at room temperature, refrigerated for up to a week or frozen for up to a few months. You can thaw the bread at room temperature before enjoying.

You may also be interested in these recipes.

• Sugar Free Pumpkin Fluff Dip
• No Added Sugar Cinnamon Swirl Bread
• Sugar Free Pumpkin Spice Latte Cookies
• Sugar Free Chocolate Chip Banana Bread
• Sugar Free Pumpkin Chocolate Chip Cookies
• 15 Sugar Free Cookie Recipes Everyone Loves