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    Home » Recipes » Breakfast

    Kamut Flour Pumpkin Bread with Chocolate Chips

    Published: Jun 24, 2022 · Modified: Oct 5, 2022 by Jen Talley · This post may contain affiliate links · This blog generates income via ads

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    Two loaves of pumpkin bread in loaf pans and text: Kamut pumpkin bread.

    Healthy Kamut Flour Pumpkin Bread is easy and made from scratch. It uses canned pumpkin and applesauce to make a delicious moist sweet bread.

    Two loaves of Kamut flour pumpkin bread in loaf pans.
    Kamut Flour Pumpkin Bread with Chocolate Chips

    Pumpkin is especially good in the Fall with the leaves changing colors and the cool wind is blowing, but I've been known to make this bread year-round because this is the best pumpkin bread recipe.

    This healthy pumpkin bread is made from scratch. You don't need a pumpkin bread mix or a cake mix for this pumpkin loaf.

    This recipe uses white Kamut flour. If you don't have Kamut flour at home, I've included measurements for all-purpose flour as well! This recipe is delicious both ways!

    Kamut is a brand of healthy flour made from the ancient grain, Khorasan wheat. It is healthier than regular all-purpose flour with its amino acids, and nutrients. I've included additional information about Kamut at the bottom of this page.

    I've used Kamut in many different baked goods. If you haven't tried my Kamut Banana Muffins you are missing out. It is a breakfast staple and snack in our home.

    Another healthy recipe that we often use for breakfast are these Fluffy Oat Flour Pancakes. You can even Make Your Own Oat Flour At Home.

    Why You'll Love This Recipe

    • It is easy to make and tastes delicious.
    • Using healthy kamut flour, applesauce to cut down on oil and no boxed mix makes this a healthy version of pumpkin bread.
    • Chocolate Chip Pumpkin bread is a great breakfast, after-school snack, or even dessert!

    Ingredients For Kamut Pumpkin Bread

    You'll need the following ingredients to make this recipe.

    All the ingredients in glass bowls for the kamut pumpkin bread recipe.
    Ingredients for Kamut Pumpkin Bread

    Canned pumpkin is the base for this moist pumpkin bread.

    Kamut Flour makes this pumpkin bread healthier than traditional all-purpose flour.

    Sugar adds sweetness to the bread.

    Eggs act as a binder and assist in the rise.

    Oil adds moisture and prevents the pumpkin bread from being tough.

    Applesauce reduces the amount of oil needed in the recipe to make it a little healthier.

    Water adds needed moisture.

    Cinnamon and Nutmeg add a little pumpkin spice to the bread.

    Baking Soda and Baking Powder help the bread to rise.

    Salt brings out the flavor of the ingredients.

    Chocolate Chips are optional, but they are delicious in the bread!

    How to Make Kamut Flour Pumpkin Bread

    Here are some quick visual instructions. The full recipe with ingredient measurements is below!

    Whisk the dry ingredients (except sugar) in medium-sized bowl. Whisk the wet ingredients, including the sugar in a large bowl.

    One glass bowl with the dry ingredients and another with the wet ingredients and sugar.

    Add ½ of the dry ingredients to the large bowl and mix. Add the second half of the dry ingredients and mix until well combined. Gently mix in the chocolate chips.

    Pro Tip: Don't over-mix the batter or the pumpkin bread may turn out tough.

    A glass bowl with flour added to the wet batter and a second bowl with chocolate chips added to the batter.

    Grease two loaf pans and divide the batter between the two. Sprinkle more chocolate chips on top to make it look fancy.

    Pro Tip: Cut out a parchment paper rectangle to use on the bottom on the pan to ensure the loaf doesn't stick to the bottom.

    Two greased loaf pans with parchment paper on the bottom and two loaf pans filled with pumpkin bread batter.

    Bake in the oven and remove the warm loaves to cool on a cooling rack.

    Two loaves of Kamut flour pumpkin bread in loaf pans.

    Recipe Tips & Tricks

    • Use parchment paper on the bottom of the greased pan. If the sides slightly stick you can always use a thin plastic scraper to loosen it, but the bottom will easily come out when you use parchment paper.
    • Make sure you don't over-mix the batter. Once, the flour is well incorporated you can fold in the chocolate chips.
    • Place the loaves in the bottom third of the oven. It will prevent the top from browning as fast.
    • Use a toothpick to check if the center of the loaf is fully cooked. It should come out either clean or with crumbs stuck to it. If there is wet batter attached then it needs a little more time.

    Storage

    • Storage: Allow the pumpkin loaf to fully cool before you store the bread in an airtight container or bag.
    • Freezing: You can freeze pumpkin bread. I wrap my loaf tightly with plastic wrap and then put it in a freezer bag.

    Additions and Substitutions

    Try these variations to this delicious chocolate chip pumpkin bread.

    • All-purpose flour can be used in substitution for Kamut flour. You will use slightly more all-purpose flour (see recipe notes).
    • Add chopped walnuts or pecans if enjoy those in your sweet bread.
    • If you prefer pumpkin bread without chocolate chips, simply omit the chocolate chips and the bread will still be just as tasty.
    • I've successfully used Libby's canned pumpkin and Kroger canned pumpkin in this recipe.

    Frequently Asked Questions

    Is Kamut good for baking?

    Kamut does very well in baked goods. It has a delicate crumb and adds a very subtle nutty flavor.

    What are the ingredients for pumpkin bread?

    Pumpkin bread recipes will vary slightly, but most recipes include the following ingredients: canned pumpkin, sugar, oil, eggs, flour, cinnamon, salt, baking soda, and baking powder. You may also see recipes that include nutmeg or chocolate chips.

    Does Kamut flour need more water?

    When using Kamut flour, you may need to use a little less Kamut compared to how much all-purpose flour the recipe calls for. Kamut tends to absorb more liquid in the recipe than traditional all-purpose flour.

    📖 Recipe

    Two loaves of Kamut flour pumpkin bread in loaf pans.

    Kamut Flour Pumpkin Bread

    Healthy Kamut Flour Pumpkin Bread is easy and made from scratch. It uses canned pumpkin and applesauce to make a delicious moist sweet bread.
    4.89 from 9 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Breakfast, Brunch
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 2 loaves
    Author: Jen Talley
    Cost: $6

    Ingredients

    • 3½ cups white Kamut flour
    • 2 teaspoons baking soda
    • 2 teaspoons baking powder
    • 2 teaspoons cinnamon
    • ½ teaspoon nutmeg
    • 1½ teaspoons salt
    • 15 ounces canned pumpkin
    • 2½ cups white sugar
    • 4 large eggs
    • ¾ cup oil (canola or vegetable)
    • ¼ cup applesauce
    • ⅓ cup water
    • 1 cup chocolate chips (plus more for top)

    Instructions

    • Preheat the oven to 350°. Grease two 9x5 loaf pans. Add a rectangle of parchment paper on the bottom to prevent sticking to the bottom.
    • Mix the Kamut flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl.
    • In a separate large bowl, mix the canned pumpkin, white sugar, eggs, oil, apple sauce, and water together. Make sure everything is very well combined.
    • Add half of the dry ingredients to the pumpkin mixtures and stir until combined. Add the last of the dry ingredients to the batter and combine well without over-mixing. Add the chocolate chips and gently mix them in.
    • Pour half the batter into each of the prepared loaf pans.
    • Bake for 60-70 minutes. Insert a toothpick into the middle of the loaf to make sure it is done. There may be small crumbs stuck to the toothpick, but you don't want any wet batter.
    • Use oven mitts to remove the hot pans from the oven. Carefully remove the loaves from the pans and let them cool on a cooling rack.

    Notes

    Recipe Tips & Tricks
    • Use parchment paper on the bottom of the greased pan. If the sides slightly stick you can always use a thin plastic scraper to loosen it, but the bottom will easily come out when you use parchment paper.
    • Make sure you don't over-mix the batter. Once, the flour is well incorporated you can fold in the chocolate chips.
    • Place the loaves in the bottom third of the oven. It will prevent the top from browning as fast.
    • Use a toothpick to check if the center of the loaf is fully cooked. It should come out either clean or with crumbs stuck to it. If there is wet batter attached then it needs a little more time.
    • Substitute 4 cups of all-purpose flour for the Kamut flour if needed.
     
    • Storage: Allow the pumpkin loaf to fully cool before you store the bread in an airtight container or bag. Pumpkin bread can be stored for up to 1 week.
    • Freezing: You can freeze pumpkin bread. I wrap my loaf tightly with plastic wrap and then put it in a freezer bag.

    Shop It

    • Loaf Pans
    • Glass Bowls
    • Whisk
    • Parchment Paper

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    Learn More About Kamut Flour

    I first learned about Kamut flour from the Food Nanny. She is passionate about Kamut and she shares many ways to use it. I also have grown to love Kamut Flour. I still use regular flour for many things, but Kamut has found a permanent place in my kitchen.

    Kamut is actually a registered trademark name for ground Khorasan wheat. When compared to modern day wheat, Kamut has more protein, amino acids, vitamins, and minerals. It contains more fiber too.

    Kamut is not gluten-free. It is, however, a healthier alternative to regular all-purpose flour. I have successfully used it in muffins, cookies, and bread.

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    Comments

      4.89 from 9 votes (2 ratings without comment)

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      Recipe Rating




    1. Wendy says

      June 24, 2022 at 4:14 pm

      5 stars
      This pumpkin bread was so good! Our family devoured it! Can you post more recipes with kamut flour?

      Reply
      • Jen Talley says

        June 24, 2022 at 4:18 pm

        Hi Wendy! I have a delicious Kamut Banana Muffin recipe that you need to try! Stay tuned for my Kamut Pizza Dough and Cookies!!

        Reply
    2. veenaazmanov says

      June 24, 2022 at 5:11 pm

      5 stars
      Canned Pumpkin, Apple sauce and Chocolate Chips sounds like a delicious combinations. This bread is definitely a super hit.

      Reply
      • Jen Talley says

        June 24, 2022 at 5:21 pm

        So glad it was a hit!

        Reply
    3. Vicky says

      June 24, 2022 at 5:21 pm

      5 stars
      I've never used Kamut flour and haven't seen it at the store. I will look for it next time I go. I love that you can use all purpose flour if you can't find it. Chocolate and pumpkin is a winning combo!

      Reply
      • Jen Talley says

        June 24, 2022 at 5:22 pm

        Hey Vicky! Keep your eye out for Kamut at the store and you can look online too!

        Reply
    4. Heather says

      June 24, 2022 at 6:11 pm

      5 stars
      I bought some kamut flour to use up with my sourdough starter and have some leftover. Can't wait to make this pumpkin bread with it! Sounds delicious!

      Reply
      • Jen Talley says

        June 24, 2022 at 8:48 pm

        You will love it!

        Reply
    5. Beth says

      June 24, 2022 at 6:13 pm

      5 stars
      This looks absolutely delicious. I can see how moist it is just by looking at it. I've never had kamut flour before, so I'm eager to try this.

      Reply
    6. Holley says

      June 24, 2022 at 6:38 pm

      5 stars
      I am loving Kamut Flour since I discovered it with this recipe! The bread is amazing and I can't wait to make it again!

      Reply
      • Jen Talley says

        June 25, 2022 at 3:42 am

        Hey Holley! I'm so glad you love the recipe! Thanks for giving it a try!

        Reply
    7. Luz says

      September 14, 2022 at 4:28 am

      Hi! I made these into muffins and didn’t have applesauce so just used more pumpkin. They were delicious!

      Reply
      • Jen Talley says

        September 14, 2022 at 2:53 pm

        Hi Liz! I'm glad that substitution worked out for you! I'm so happy you enjoyed it!

        Reply
    8. Gina says

      October 02, 2023 at 9:45 pm

      Hi. Is it possible to make this with olive or coconut oil?

      Reply
      • Jen Talley says

        October 02, 2023 at 10:03 pm

        Hi Gina! I think that you should be able to replace the canola oil with olive or coconut oil. It may alter the taste just a little, but the recipe should still work out fine. Let me know if you have any more questions.

        Reply
    9. Brooklyn says

      January 10, 2024 at 9:10 pm

      5 stars
      Just made this and it was delicious!

      Reply
      • Jen Talley says

        January 12, 2024 at 5:05 pm

        I'm so happy you enjoyed the pumpkin bread!

        Reply
    10. Regan says

      October 17, 2024 at 4:58 pm

      How many cups of wheat berries do you put through your mill for this recipe? I find that is much more accurate than measuring the flour afterwards.

      Reply
      • Jen Talley says

        October 18, 2024 at 3:58 am

        Hi Regan! I do have a wheat grinder, but I actually bought the Kamut already as a flour. So I'm not sure how much it would take.

        Reply
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