Chocolate Chip Pumpkin Bread
This bread has always been a staple in my kitchen every year.
Just something we always make for the holiday season or take to any party or event.
But I’ll admit that it usually is the sugar-filled recipe that I make.
THIS YEAR, I decided I had to make a THM (Trim Healthy Mama) version so I wouldn’t be tempted to cheat with this.
I love the recipe that I came up with to replace the sugary one!
Honestly, you won’t even miss the regular sugar pumpkin bread!
I put it to the test on my husband… and he LOVED this! Yay!
This makes two loaves! And believe me, you will like that. One to eat right away and one to freeze for later!
Plus… this is made with the THM Baking Blend so you get less of that higher cal nut flours. You could use nut flour, if you need. My tips for that are in the recipe below. I also love the THM Gentle Sweet! That is by far my favorite sweetener! I do give tips for using other sweeteners, though!
Since there is butter in this recipe, it is a THM S meaning, it’s Lower carb.
This is so easy to make! Give it a try and take it with you to an event… I bet no one will know it’s not the “REAL THING”!
ENJOY!!
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Chocolate Chip Pumpkin Bread THM S
Description
Chocolate Chip Pumpkin Bread- a traditional dessert made sugar free with a YUMMY taste!
Ingredients
- 2 cups THM Baking Blend (if you do not have this, try 2 cup of almond flour and ¼ cup of coconut flour)
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 & 1/2 tsp pumpkin spice seasoning (you could use a mix of cinnamon, nutmeg, cloves & ginger)
- 1 & 1/4 cup THM Gentle Sweet (you could use 1 & ¾ cup of xylitol or Swerve or ¾ cup of Pyure, if using THM Super Sweet try ½ cup)
- 1 cup of unsalted butter (2 sticks)
- 4 eggs room temp
- 2/3 cup unsweetened cashew milk, almond milk, coconut milk or heavy whip
- 1–15 oz can of pure pumpkin
- 2 tsp vanilla
- 1 cup pecans chopped
- 1 cup Lily’s Chocolate Chips or THM Chocolate Chips
Instructions
Preheat oven to 350 degrees.
Spray or grease two loaf pans.
In a mixing bowl add and mix all dry ingredients.
In a big bowl add butter, sweetener, eggs, pumpkin, cashew or milk of choice and vanilla.
Mix well.
Add dry ingredients and mix well.
Add chocolate chips and nuts.
Pour equally into the two loaf pans.
Bake for 50 minutes. At 30 minutes cover with foil.
Butter and EAT!
Can you make these as muffins?
You probably could! Cut the baking time down to like 25/30 minutes!
Which milk did you use or did you use the heavy cream?
I used cashew milk because of my daughter’s milk allergy.
Since she has a milk allergy, what did you use in place of the butter?
Butter doesn’t seem to bother her… just mainly milk and cheese. But you could replace the butter with coconut oil!
Delicious however it fell to pieces. I cooked it 5 minutes longer than directions bec it seems not cooked all the way. I’m sure there is a solution. Ideas?
Is the butter added melted or just softened?
softened butter.
This looks so yummy! I am allergic to flax. Any suggestions on what I could use? I tried ground chia seeds, almond flour and coconut flour as suggested and the flavor was not good. Thanks in advance. DB
That’s a hard one… you could probably do straight almond flour at about 2 and 3/4 cups to 3 cups…. that might work.
I don’t buy baking blend. I mix 2 parts Almond flour, 1 part coconut, 1 part oat fiber, 1 part flax meal. You could omit the flax meal all together if it doesn’t work for you, but the oat fiber is the secret. It adds no flavor. Keeps it light!!
Are you using full size loaf pans or mini??
No a full size… standard 9X5.
Cover with foil first 30 minutes or last 30 minutes?
the last 30 minutes.
This is delicious! though I will say you don’t need to cover with butter because it’s already super buttery!
Should it be stored in fridge? Made half in loaf and half in muffin pan
This was delicious!! I did bake longer cause wasn’t sure it was getting done. Gentle Sweet was perfect but wondering if a lesser expensive sweetener would taste just as good?
Yes, you can use different sweeteners. You could try Swerve… but use twice as much!
I do not have the THM baking blend. I use equal parts of almond flour, flaxseed, and coconut flour as suggested in the THM book. Would that work, or should I stick with the almond and coconut flour as you suggested?
I think that would work!!
Delicious!
Love,love LOVE this recipe. Got 2 full sized loaves from it. I used Gentle Sweet and THM Baking Blend. Cream the Gentle sweet into the butter. Made this twice in a week..simple and delish!! Thank you Sara!!
This is wonderful. The only thing I would add to the recipe is that baking soda needs milk, or some type of dairy to make it react. I am a baker and make cakes and I’ve made a cake with baking soda that didn’t have milk in it, and it had the same strange taste that this has…next time I may add extra baking powder to replace the soda since I use almond milk. Has anyone else noticed this? Maybe just my hyper sensitive taste buds. I’ve been on THM for a year and this is a favorite!! this is a fantastic recipe that I will make over and over!
Thank you so much! This is really good info for me!! I am a baker but have a whole lot to learn!
If you don’t have unsalted butter can you just use salted butter and skip the teaspoon of salt?
Yep that is what I would do!
My house smells wonderful, my mouth is so happy, and this recipe is delicious!!! I used frozen butternut squash instead of pumpkin, and I adjusted the chips and pecans to half a cup each. I baked these loaves 9 minutes longer, but I think my oven may have a temperature issue. Thanks for sharing this awesome recipe. I plan to cut and freeze individual slices for my future treat needs! Many thumbs up!!!
Can I use Brianna’s baking mix?
I think that would work but I have not tried it! 🙂
Should this be refrigerated?
I would! It will last longer.
I don’t have any loaf pans yet. Any other suggestions?
maybe a 9X9 or 8X8 but don’t bake as long.
I made this recipe last week and it was delicious. So moist and stayed moist! I have company coming this weekend so I’m going to make it again.
Thank you for this amazing recipe! It was so light and moist! 🙂
Do you think I could replace the pumpkin with zucchini? I’m trying to find THM zucchini bread and wondered if this would work?
I just made this recipe. I made them into muffins and baked them at 350 for about 23-25mins. I used 1&1/2c. THM baking blend plus 1/2c. almond flour. I also used the heavy whipping cream option.
I just ate one fresh from the oven with butter. They are so stinking DELICIOUS!!!
Love this recipe! When I made it the first time I took one loaf to work and it was a hit. I just made it again yesterday and forgot to add the chocolate chips. My hubby said he liked it better (he’s funny about sugar free chocolate) and that it was the best sugar-free thing I had made so far. Thank you for sharing this recipe.
Can you freeze these? I want make a double batch and freeze one since the size can pumpkin I have is double what this recipe calls for.
Yes, you can freeze it!!
I made this yesterday with the Gentle Sweet that doesn’t have xylitol in it. The bread is delicious, but there is a bitter aftertaste. Did you use the Gentle Sweet with or without the Xylitol? Should I try a different sweetener? Thanks.
I used the kind with xylitol. That could be the issue.
We love this recipe! It is such a blessing when you are trying not to spike your blood sugar during the holidays, and it doesn’t taste like I’m on a diet! Win-win!!!
Just wondering what flours to use because I am almond sensitive but would love to try this recipe. Thanks!
Hi, do you use an electric mixer to mix the ingredients like the butter and sweetener? Thank you
Update: First loaf fell apart. Second loaf, I cooked 10 additional minutes, covered with foil and let cool overnight in pan. Served it at Christmas brunch, everyone loved it ! I will make this recipe often. Thanks!