It has been a loooong summer here in Phoenix. We have been so excited to light our spice scented candles, pull out our thickest knit throw blankets, and most importantly- bake all the pumpkin things. Is that a ‘basic’ statement? Yes. Do we care? Not even a tiny bit. Commence the PUMPKIN flavored everything.
A little pro pumpkin tip for ya… When you are buying your pumpkin puree, make sure the ONLY ingredient is pumpkin, and not “pumpkin pie filling”. The “filling” has added spices and sugar. While we are lovers of spice and sugar, that will alter this recipe a bit.
We are especially proud of this recipe for a few reasons. It obviously scratches a big fall urge- pumpkin in the oven, pumpkin in your belly. But 2: it is an extremely tasty and low sugar alternative to traditional Pumpkin Bread; for example, Starbucks Pumpkin Bread has 39 grams of sugar per slice. YIKES.
We wrote all about the health benefits of pumpkin on our Cinnamon Crumble Pumpkin Bread if you are interested, as a side bar. Educate yourself while you feed yourself. What a gift, guys, we tell ya.
Pumpkin Chocolate Chip Bread
Ingredients
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 3 eggs
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees and prepare a loaf pan with parchment paper or non-stick baking spray.
- In a medium bowl, combine almond flour, coconut flour, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
- In a mixer, combine pumpkin puree, eggs, coconut oil, maple syrup, vanilla, cinnamon and pumpkin pie spice on medium speed.
- Slowly add the dry ingredients to the wet ingredients and mix on low until everything is combined. Fold in chocolate chips.
- Transfer batter into loaf pan and bake for 45-55 minutes, until a toothpick inserted in the middle and comes out clean.
Notes
Happy baking, everyone! Let us know what you think of this recipe in the comments below.
XO,
Amanda and Christina
