PUMPKIN BREAD WITH CHOCOLATE CHIPS (PALEO)
Happy fall my friends! If you missed my healthy fall dessert recipes email series, you're in luck.. I love this recipe SO much that I had to also share it on the blog!
Pumpkin + chocolate – how do you feel about the combo?!
If you don't know already, I am definitely a chocolate lover. But I've always thought that pumpkin had to be all cinnamon and pumpkin spices. I mean, those are the nostalgic fall comfort flavors after all.
This is probably the BEST pumpkin bread I have ever made in regards to turn out. It's tender and moist, sweetened with pure maple syrup and packed with sweet spices and dark chocolate. AND, it's grain free and paleo!
This pumpkin bread will be impossible to hide with the delicious aroma all throughout the house while it bakes, and for hours afterwards.
You can make this bread in a loaf pan, or you can make it using this mini brownie pan!
Paleo Pumpkin Bread with Chocolate Chips
This paleo pumpkin bread is perfectly soft, tender, moist and full of sweet spices and dark chocolate chips. It’s made with coconut flour, grain free and nut free. Great for a snack and breakfast!
4 eggs
1 cup pumpkin puree
1/2 cup full fat coconut milk (blend prior to adding)
6 tbs maple syrup
2 tsp pure vanilla extract
1/2 cup + 3 tbs coconut flour
1/3 cup tapioca flour
1 tsp baking soda
1 tbs pumpkin pie spice
1 tsp cinnamon
1/4 tsp sea salt
3/4 cup dark chocolate chips (divided into 1/2 + 3/4 cup)
Preheat your oven to 350 degrees F and line a medium 8" x 4" loaf pan with parchment paper or grease mini brownie pan with coconut oil.
In a medium bowl, combine the coconut flour, tapioca flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside while you combine the wet ingredients.
In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, maple syrup and vanilla until very smooth. Slowly add the dry ingredients to the wet, stirring gently by hand until just combined, then fold in ½ cup chocolate chips (I use these dairy free ones!). Batter will be thick due to coconut flour.
Transfer all the batter to your parchment lined loaf pan or greased brownie pan and gently spread with spatula. Sprinkle remaining chocolate chips over the top, then bake in preheated oven for 55-65 minutes with loaf pan or 25 minutes with brownie pan, until the top is browning and a toothpick inserted near center comes out clean.
Allow the bread to cool in pan on a wire rack for about 20 minutes, then remove from pan. Cool the bread on wire rack completely before serving. Store leftovers covered in refrigerator.
To a life in full,
♡Amanda