Chocolate Chip Pumpkin Bread! This is the perfect addition to your brunch table!
It’s paleo, grain-free, (can be) dairy-free, gluten-free, & refined sugar-free!
The added chocolate will satisfy any sweet tooth and best of all, it’s low in sugar. However, feel free to omit the chocolate &/or add nuts (maybe 1/3 cup of chopped walnuts or pecans!)
My biggest tip for this loaf of deliciousness is to let it sit in the pan for about 15-20 minutes to allow the insides to continue cooking while it’s cooling. Then transfer the loaf to a wire rack and let cool for another 10-15 minutes!
**Coming soon: The nutritional benefits of pumpkin AND chocolate!
Let me know if you ended up making this mouth-watering, scrumptious treat!
- 1 cup pumpkin puree
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil melted
- 4 eggs whisked
- 1 tsp. pure vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- ¼ tsp. salt
- 1 Tbsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 1/2 cup dark chocolate chips try dairy free!
Preheat oven to 350ºF. In a medium bowl, combine all of the ingredients.
Mix until just combined.
Transfer dough to a 8in x 4in loaf pan, greased (line with parchment paper for easy removal). Sprinkle with pumpkin spice, a few chocolate chips. May also use a 9 x 5 loaf pan.
Bake in oven for 50-65 minutes (or 40-55 mixtures for 9 x 5 pan) or until center is firm.
Check bread halfway through baking time, if top begins to burn, cover edges with foil.
Remove bread from oven and allow to cool for 15-20 minutes in the pan. Then carefully transfer bread from the pan onto a wire rack to cool for another 10-15 minutes before cutting into slices (cooling is an important step!)