Breads/ Breakfast/ Vegetarian

Healthy Spelt Pumpkin Chocolate Chip Bread

Healthy Spelt Pumpkin Chocolate Chip Bread //

I shared the recipe for this healthy spelt pumpkin chocolate chip bread over a month ago on my Instagram page with the promise to give it a more permanent home on the blog, and here we are! This is my faaavorite pumpkin bread ever. It is so moist, packed with pumpkin, naturally sweetened, perfectly spiced, and adorned with chocolate chips. I mean, classic fall baking doesn’t get any better than this! I chose to use spelt flour in this bread because it’s a nutrient-dense, whole grain flour that produces such a moist and tender crumb. Win, win! I consistently use One Degree Organics sprouted spelt flour, which I purchase at my local Whole Foods Market, but it can also be purchased from Amazon!

Healthy Spelt Pumpkin Chocolate Chip Bread //

The recipe calls for 1/4 cup of orange juice, which I knoooow sounds weird, but just trust me on this. I learned this magic tip from Sally’s Baking Addiction several years back when I first made her classic pumpkin bread. The orange helps the pumpkin & spices shine – really! You wouldn’t be able to put your finger on the flavor when you eat the final result (meaning, this pumpkin bread does not taste orangey in the least), but you’d for sure notice an absence if you tried pumpkin bread without it afterward – know what I mean?

What fall treats have you been baking in your kitchen lately? I think my next quick bread is going to be an orange and fresh cranberry loaf, maybe a batch of scones, some cute Halloween cupcakes….and I want to make a pie, too! I’m not a huge pie eater, but maybe I could try to be? Practice makes perfect, as they say 😉

Healthy Spelt Pumpkin Chocolate Chip Bread //

Healthy Spelt Pumpkin Chocolate Chip Bread
Serves: 1 8x4 loaf
  • ⅓ c coconut oil
  • ½ c pure maple syrup
  • 2 large eggs
  • 1 c pumpkin puree
  • ¼ c orange juice
  • 1 t vanilla
  • 1½ c sprouted spelt flour
  • 1½ t pumpkin pie spice
  • 1 t baking soda
  • ½ t fine sea salt
  • ½ c dark chocolate chips
  1. Preheat oven to 325. Line a loaf pan with parchment and lightly coat with nonstick spray.
  2. Whisk together coconut oil, maple syrup, eggs, pumpkin puree, orange juice, and vanilla.
  3. Add in the flour, pumpkin pie spice, baking soda, and salt and stir until just combined. Fold in the chocolate chips. (Note: I like to put about ⅓ cup of the chocolate chips in the batter and reserve the rest to sprinkle on top - up to you!)
  4. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

{recipe adapted from Cookie & Kate}

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  • Reply
    October 22, 2018 at 5:09 am

    So during this season I basically like to have pumpkin bread around 24/7, because you know, fall. I LOVE spelt flour, plus the little zing of orange in this recipe! Can’t wait to try!! <3

    • Reply
      October 23, 2018 at 9:46 pm

      Ahh I hope you get a chance to try it, Ruby, we’re obsessed!!!

  • Reply
    October 21, 2018 at 2:57 pm

    Would you believe I’ve never baked with spelt flour?? That certainly needs to change soon because this looks AMAZING! Definitely going to pick some up the next time I’m at Whole Foods!

    • Reply
      October 21, 2018 at 7:18 pm

      What?! Oh my gosh, definitely pick some up! You would love it 🙂

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