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Because it is still fall, I am still making all things pumpkin 24/7. I wanted to share the recipe for my healthily delicious chocolate chip pumpkin loaf. I opted for agave nectar and a minimal amount of brown sugar instead of granulated white sugar (it is definitely more pumpkin-y than sweet as a result), and used equal portions of whole wheat and all-purpose white flours. I’ve been eating a slice, warmed and topped with almond butter about half an hour before my workouts. Gives me just enough energy to power through a tough cardio session.

The recipe below makes one loaf. Let me know if you try it!


  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 4 tablespoons agave nectar
  • 1/2 cup of brown sugar
  • 1/4 cup canola (or olive, if you must) oil
  • 1/4 cup almond milk
  • 1 large egg
  • 1/3 cup water
  • 1/2 can (about 8 ounces) pumpkin
  • 1/3 cup dark chocolate chips


  1. Preheat oven to 350°.
  2. Lightly spoon all-purpose flour and wheat flour into dry measuring cups. Combine flour and next six ingredients (through allspice) in a bowl.
  3. Place agave nectar, brown sugar, mashed avocado, almond milk, and egg in a large bowl. Beat with a mixer at high speed until well blended. Add the water and pumpkin, beating at low speed until blended.
  4. Add the flour mixture to the pumpkin mixture. Beat at a low speed until just combined. Pour the batter into a 9 x 5-inch loaf pan. If desired, coat the pan with spray to prevent sticking. Sprinkle chocolate chips evenly over the batter.

5. Bake at 350° for approximately 1 hour or until a wooden pick inserted in center comes out clean. Allow the loaf to cool for 10-15 minutes before removing from the pan.

6. Slice and enjoy! Warm with almond butter is my favorite way to eat it 🙂