13 October 2014 Off By admin

I love having baked goods in the house, but I’m not so crazy about the whole baking process. I like my baking to be quick, easy and healthy. It’s not always an easy task, but when it’s done right, it is amazing. Two years ago, I made these Dark Chocolate Pumpkin Bread Muffins and they were one of the best things I have ever made. I wanted to re-create this recipe and make a easy and healthy pumpkin bread loaf. It turned out a little different but every bit as delicious.

What really made the difference with this bread was the type of bread mix I used. For the muffins I used Lollipop Tree. If you can get your hands on this bread mix, I highly recommend it. I could not find Lollipop Tree in Whole Foods, so I used Pamela’s Gluten-Free Pumpkin Bread mix.

Gluten-Free products are always different than non-gluten-free, and you are going to be able to spot it immediately. Taste, texture and smell are all completely different. Even though I wasn’t planning on using a gluten-free bread mix, I was perfectly happy with the end result. This bread was a little dense but incredibly moist and very flavorful. In fact, I actually preferred the density of this bread because it was filling and so satisfying.

So if you are 100% gluten-free, this is a great recipe for you! If not, feel free to use whatever pumpkin bread mix you prefer. For this, I used these 6 simple ingredients


  1. Pamela’s Pumpkin Bread Mix (Gluten-free), 1 bag
  2. Farmers Market Organic Pumpkin (BPA free can), 1 can
  3. 365 Organic Pumpkin Pie Spice, 1 tsp + more if desired
  4. Local Wildflower Blossom Honey, 1 heaping tbsp
  5. Wallaby Organic Greek Yogurt, 2 tbsp
  6. Enjoy Life mini chocolate chips (gluten, dairy, nut and soy free & nonGMO), to your liking
  7. Water, 3/4 cup


  • Preheat oven to 350 degrees F
  • Grease a loaf pan with olive or coconut oil
  • Mix bread mix and water in a large bowl with a whisk
  • Add in pumpkin, greek yogurt, honey, spice and whisk well
  • When mixed well, add in chocolate chips and stir
  • Pour mixture into loaf pan and bake for 50-55 minutes
  • Let cool and serve!

That’s it! You can get all this done in under 2 hours — prep, bake and clean up. Not too bad! The longest part is the baking, where you let the oven do all the work.

I love this recipe — no oils, milk or eggs needed. It is lean, clean and filled with nutrients. When you can enjoy a baked treat and feel good about it, there is nothing better. This was my way of officially kicking off the Fall, and it was delicious.

More pumpkin-themed treats on the way! Stay tuned