Mini Whole Wheat Chocolate Pumpkin Breads: No Sugar Added
Mini Whole Wheat Chocolate Pumpkin Breads: No Sugar Added
It’s pumpkin time!!! Many coming recipes will revolve around it so I hope you like it!!! This recipe is the perfect way to sneak in pumpkin on your family and really they won’t even realize it, they will just devour these.
A wonderful reader gave me the idea to change out my mashed zucchini in my recipe for Double Chocolate Zucchini Bread and make it pumpkin!! I was so excited to try it I went right to work. I’ve made it twice now and the first time was good but not quite as I had hoped it would taste. The second time I adapted the recipe slightly by adding in some eggs and other ingredients and reducing and removing some, but in the end THIS is a recipe my family loves and yours will too!
Guess what friends??? YOU CAN EAT THIS WHOLE LITTLE BREAD with No guilt! Without chocolate chips on top it is only 160 calories!!! With the chips its still good at only 226 calories!!! NOT BAD if I say so myself!!!
Easier to eat once sliced and the perfect size for little kiddie fingers don’t you think?
Super moist and with a little orange tint, but still I don’t think your kids will notice. All they will see is the color of chocolate and they will eat these babies up!
The amount of stevia is from “slightly sweet” using 6 packets or “sweet where the kids won’t complain it tastes different” using 8 packets. Click the blue link below for the powdered stevia I use. If you only have liquid you will need anywhere from 4-6 teaspoons and that may use up your bottle so using the powdered is a better option here. If using honey you may need up to a cup.
Eat plain or spread on some lite cream cheese and enjoy with a nice cup of coffee!!
Brenda’s Notes:
- Gluten Free Flour could be subbed for the whole wheat. Add 1/2 teaspoon of xanthan gum if your flour does not contain it.
- If you don’t have packets of stevia, here’s my conversion chart to sub different stevia’s.
- 1 (15 ounce) can of pumpkin, no sugar added
- 1/2 cup egg whites
- 2 eggs
- 1/2 cup applesauce
- 1/4 cup milk
- 1/4 cup coconut oil, melted
- 1 teaspoon [url href=”https://iherb.com/p/35839?rcode=yaj035″ target=”_blank”]vanilla extract[/url]
- 2 cups white whole wheat flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 4 teaspoons pumpkin pie spice
- 6-8[url href=”https://iherb.com/p/38959?rcode=yaj035″ target=”_blank”] packets stevia[/url]
- optional: 1/2 cup chocolate chips, grain sweetened or sugar-free
- Preheat oven to 350 degrees.
- In a large bowl mix together the first seven (wet) ingredients.
- In another bowl mix the rest of the (dry)ingredients except the optional chocolate chips.
- Add the dry ingredients to the wet ingredients and stir together until combined.
- Prepare a mini loaf pan with nonstick cooking spray.
- Evenly pour your batter into 8 mini loaves filling 3/4 of the way.
- Add optional chocolate chips on top.
- Bake 40-45 minutes until a toothpick in center comes out clean.
- Let cool for 15 minutes before removing from pan to finish cooling on a wire rack.
*Please note nutrition info above is without optional chocolate chips.
Nutrition Info
[with grain sweetened chocolate chips]
Calories: 226* Fat: 13g* Cholesterol: 53mg* Sodium: 51mg* Carbs: 26g* Fiber: 6g* Sugars: 7g* Protein: 7g* Points+: 6*
Other No Sugar Added recipes you might like:
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Could you substitute agave instead of stevia? If so any idea how much to use?
I’m sure you could but unfortunately I don’t use agave at all so unsure how sweet it is compared to stevia.
why can’t we print some recipes ? like the mini choc pumpkin bread
If I didn’t want to use Stevia what else could I use?
You could substitute honey if you like, possibly 1/2 cup.
Thank you…that’s what I was thinking 🙂
Absolutely delicious!
The egg whites…can you use egg white substitute?
just made these into muffins and LOVED them! how do I Pin this recipe?
each picture has a pin it button that will pop up when you hover over the top middle to right of the pic.
I’m sorry if you’ve already answered this question, but does honey substitute stevia straight across? Or is there a conversion that you know of? Thanks.
No. Here’s a conversion chart that might help: http://www.stevia.net/conversion.html
I made these today since my daughter requested pumpkin muffins. (She does not like bananas so would not eat what I made yesterday.) I made the breads in muffin size. Again, I got a dozen perfectly-shaped muffins, filling the cups level. We left out the cocoa powder and substituted 1/2 cup of the whole wheat flour. I used whole wheat pastry flour. Delicious!
Hi can u use white flour instead of whole wheat
yes
My 2 out of 5kids are allergies to egg &dairy. I know I can use soy or almond milk instead regular milk. But what can I put instead egg?
Thanks
You could use a flax egg. You would need to google it on amounts but I’ve heard many people use flaxseed meal with water to replace eggs, just not sure on amounts.
This is a really good website with a chart on how to replace eggs in baking. We don’t have any egg allergies at my house, but i have often used this chart successfully when simply out of eggs. Hope it helps 🙂
http://chefinyou.com/egg-substitutes-cooking/
thanks for sharing that!
What would be an acceptable substitute for the coconut oil? Could canola oil be used?
yes absolutely!
Hi, I’m wondering what the conversion would be from Stevia packets to measuring spoons. Do you know that? We buy powdered Stevia in a bottle. Thanks!
If I were to guess probably about 3 teaspoons. But here’s a conversion chart for you: http://www.cookingwithstevia.com/stevia_conversion_chart.html LOL I just looked it up and I was right!!
OMG!!! These are absolutely AMAZING!!!! I doubled my recipe, the 2nd batch is in the oven still and the house smells wonderful!!! Thank you so much!!!!!
Thank you so glad you liked the recipe!
What stores sell the grain sweetened chocolate chips??
I’ve found them at Whole Foods. The brand is Sunspire.
Thank you..Whole Foods by me will not be opening until Nov 1st…
Hey there! I’m new to your site and can’t wait to try out this recipe….we love pumpkin around here. (;
I was wondering, if I wanted to use whole eggs in place of the egg whites….how many would you guessimate that would be?
2 whole eggs would equal the amount of egg whites I used.
Thank you!!
Does gluten free flour work? Or oat flour? I’m doing a 90 day gluten free challenge and not sure with substituting.
I do believe gluten free flour would work but not sure if oat flour would.
Looks delicious!
Now I just need to get that pan so mine will look as cute as yours. lol
I have to laugh at how many recipes have chocolate in them!!!
If I leave out the cocoa in this one, would there be something else I’d have to adjust? I love pumpkin flavored anything…
The chocolate is what hides the pumpkin and before this one the zucchini so my kids will eat it. 🙂 I think it would probably work even without the cocoa but I haven’t tried it. My other guess would be to increase the whole wheat flour by 1/2 cup.
Ok-I’ll try that. I made the zucchini choc bread and it was delicious .
Thanks!
This looks delish! and my kidlets would love it…..anything chocolate….I’m in!!
I am so excited that you made this! I am hypoglycemic and my dad’s side of the family are all diabetic. I am reading Sugar Busters so that I can hopefully escape the diabetic boat! I just love Sugarfreemom.com.
Thanks so much Ursula!!
If I were to use one large loaf pan, how long would I cook this for? Thanks! I’m excited to try it!
I haven’t made it in one loaf but my guess would be possibly 1 hour maybe an hour and 15 minutes, pretty close to my chocolate zucchini bread time.