Kamut Flour Pumpkin Bread with Chocolate Chips

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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.

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

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.

4.88 from 8 votes

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Keyword: kamut, pumpkin bread, sweet bread

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: 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.

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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.