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Grain-free Coconut Flour Pumpkin Bread with Chocolate Chips

Grain-free Coconut Flour Pumpkin Bread with Chocolate Chips

This Coconut Flour Pumpkin Bread NEEDS to be on your Fall-baking list! It’s light, fluffy and moist. I know there are a million pumpkin bread recipes out there, but this one is definitely a winner.

 

Pumpkin season, in my opinion, is the BEST season so I am always looking for ways to incorporate it! 

 

PLUS, pumpkin is such a nutritious food! Check it out:

 

Reasons to get your Pumpkin on:

 

*High in fiber which means it’s great for digestion and helps rid your body clear out excess waste and detoxifies.

 

*Full of Antioxidants: helps the body fight against free radicals.

 

*Rich in Vitamin C and beta carotene: helps support the immune system and great for your skin.

 

*Pumpkin is rich in carotenoids: which converts to vitamin A, important for keeping your skin and eyes healthy.

 

GOOD GOURD, are you gonna go inhale some pumpkin now??

 

Yea me too.

 

So besides all the health benefits of pumpkin, THIS loaf is also grain-free and dairy-free ( minus the chocolate chips; be sure to adjust accordingly).

 

So basically this is a guilt-free treat that NEEDS to be on your Fall-baking list ASAP!

 

By the way, also no oils or processed sugars. WIN-WIN.

 

 

coconut flour, healthy bread, pumpkin bread pumpkin, grain free, paleo,

 

This pumpkin bread has a simple list of ingredients:

coconut flour

coconut sugar

pumpkin pie spice

baking powder

pink salt

pumpkin puree

nut milk {I used Cashew @malkorganics }

nut butter {I used @juliesreal cinnamon vanilla bean Almond Butter }

maple syrup⠀

eggs { could use flax eggs, but I haven’t tried it}

Chocolate chips

 

Feel free to adjust according to what you have on hand. Any type of milk or nut butter will do.

 

You will totally love this because it could not be easier! You just need 2 mixing bowls for mixing the wet and dry ingredients separately, then you fold in the chocolate chips at the end before pouring into the loaf pan to bake.

 

If I could point out one thing, it would be to reserve some chocolate chips to press on top of the loaf before baking! I mean, extra chocolate chips?? YES, please.

 

I just had to get a close-up shot for y’all:

 

coconut flour, pumpkin bread pumpkin, grain free, paleo,

 

TASTY TIP:

This is so perfect in the mornings with a cup of coffee. What’s a more cozy situation than that?

 

I hope you enjoy this bread as much as I do!

 

 

Grain-free Coconut Flour Pumpkin Bread with Chocolate Chips

October 15, 2019
: 10 min
: 20 min
: 30 min
: easy

This loaf needs to be on your Fall-baking list! It’s light, fluffy and moist. Plus, it has chocolate chips, so automatically it's a crowd-pleaser.

By:

Ingredients
  • 1/2 C coconut flour
  • 2 Tbl. coconut sugar
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1/4 pink salt
  • 3/4 C pumpkin puree
  • 1/3C nut milk
  • 1/4 C nut butter
  • 2 eggs
  • 1/2 C chocolate chips
Directions
  • Step 1 Preheat oven to 375F, grease and 8×4 loaf pan, set aside.
  • Step 2 In a small bowl combine coconut flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk together until no lumps of coconut flour remain.
  • Step 3
  • Step 4 In a medium bowl whisk together pumpkin puree, nut butter, coconut sugar, maple syrup and vanilla extract. Then add eggs and milk, whisk again until all wet ingredients are fully combined.
  • Step 5 Add dry ingredients into bowl of wet ingredients and combine. Fold in about 1/3 cup of chocolate chips.
  • Step 6 Transfer batter to the prepared loaf pan, sprinkle the rest of the chocolate chips on top of the batter.
  • Step 7 Bake pumpkin bread at 375F for about 20-25 minutes, or until an inserted toothpick comes out with little to no crumbs.
  • Step 8 Allow bread to cool in the pan for 10-15 minutes before removing, then cool completely, before slicing. Enjoy!

 

 

This recipe was adapted by “The Fitt Mitten Kitchen”  fittmittenkitchen.com


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