Pumpkin Chocolate Chip Bread
This yummy bread is perfect for fall and would be a great addition to your Thanksgiving Day menu or to take as a hostess gift to your Thanksgiving dinner destination. My family is not big on the traditional pumpkin pie fare, so I will be having several loaves of this bread on hand. They freeze very well so you can make them ahead of time. One less thing to worry about!
- 2 cups paleo flour
- 1 tsp baking soda
- ½ tsp Himalayan salt
- 1 tsp cinnamon
- 1 Tbsp pumpkin pie spice
- 1 cup canned pumpkin puree
- 2 eggs (room temperature)
- 1/3 cup softened coconut oil
- ¼ cup maple syrup (I use the dark amber)
- ¼ cup coconut sugar, Swerve or Monk fruit sweetener
- 1 tsp vanilla
- ½ cup dark chocolate chips (my go to chocolate chips are Lily’s sugar-free brand)
- ½ cup chopped walnuts or pecans
- Preheat oven to 350 degrees. Line loaf pans with parchment paper (I use 2 small). Put small amount of coconut oil on bottom and sides of pan to hold the parchment paper in place.
- Add flour, baking soda, salt, cinnamon and pumpkin pie spice to a bowl. Using a whisk, mix to combine ingredients.
- In a separate mixing bowl, add the eggs, pumpkin, oil, maple syrup, sugar and vanilla. Beat until creamy.
- Add half of the dry ingredients and beat to combine. Add the remainder of the dry ingredients and beat until incorporated together (don’t over mix). Make sure to scrape down the sides of the bowl with a rubber spatula several times in between.
- Fold the chocolate chips and walnuts into the batter. Set a small amount aside to sprinkle on top.
- Pour batter into prepared pans. If using one larger pan, adjust baking time.
- Bake for 40-45 minutes. I like to check doneness by pressing slightly on the middle of the bread. It should not feel too soft. I find that when I use a toothpick to check, it comes out clean even when it may not be completely done in the middle.
- Allow to cool in the pan for 10-15 minutes and then move to a cooling rack.