Fall is definitely the season of all things pumpkin. One morning my best friend and I met up at the grocery store to get our shopping done for the week. (Mom dates are so much fun! 😉 ) While there she looks at me and says, “Marian, can you please make me a chocolate chip pumpkin bread?” How could I say no to that?! That afternoon I created this amazing recipe. I know it’s amazing because I asked several friends to try it and it was devoured. Totally made my day and I am excited to share this recipe with you.
Cooking with Coconut Flour
Coconut flour is a favorite flour of mine as it usually doesn’t require blending with other flours. When it comes to gluten free baking, there’s usually $40 worth of flours that need to be bought and it varies on altitude and humidity and the vibrations in the environment (okay not really, but seriously it’s fickle) for the recipe to turn out the way it’s suppose to. Definitely not my style. I like quick and easy. My other favorite aspect of cooking with coconut flour is that a little goes a long way. Gluten free baking can be expensive since it isn’t subsidized by the government and any easy ways to cut costs is high on the priority list. You use less but it does require more liquid to avoid crumbling and dry texture.
Health Benefits of Pumpkin Puree
I know, I know. It’s a dessert and you don’t eat dessert for health reasons. You eat them because they are soul food. Then there’s me. I want my soul food to also benefit my body when possible. Pumpkin puree has some pretty awesome health benefits. One cup is just about 80 calories, with 7g of fiber, and 3g of protein. It is rich in beta-carotene, vitamins C and K, and potassium. And a side note, it can also be used as an egg replacement. Just sub one egg with 1/4 cup pumpkin puree!
For this delicious bread you will need 3/4 cup coconut flour, 1/4 cup cane sugar, 1 tsp grain free baking powder (or at least aluminum free baking powder), 1/2 tsp baking powder, 1/2 tsp salt, and pumpkin pie spice blend. This spice blend is 1 tsp cinnamon, and 1/4 each of allspice, nutmeg, and ginger powder, plus 1/8 tsp clove powder. (I’m not a huge clove fan, but if you are, you can increase it to 1/4 tsp just fine.) The wet ingredients are 1 cup pumpkin puree (NOT pumpkin pie filling), 4 tbsp butter or coconut oil, 1/4 cup honey, 6 eggs, and a tsp of vanilla extract.
Preheat your oven to 350 degrees. In one bowl, mix all the dry ingredients well, trying not to leave clumps of coconut flour. In a separate bowl mix together wet ingredients. Slowly add wet ingredients to dry ingredients and mix well with a which by hand. Once thoroughly mixed, add in 1/2 cup of enjoy life mini chocolate chips. I highly recommend mini chocolate chips so you can get a more consistent chocolate flavoring in your bread. This is a family secret to awesome anything chocolate chip related, and now I’ve shared it with you. Line your bread pan with parchment paper and pour bread mixture into pan. Use a rubber spatula to flatten the top as much as possible. It will bake exactly how you put it in. It will not change shapes like wheat based breads will. Cover with foil and bake for one hour. Remove foil and bake another 15 minutes. Remove from the oven and let cool before removing from pan. Store in an airtight bag or container until ready to serve. Tastes great warm and cold.
Other Recipes You May Like:
Chocolate Chip Pumpkin Bread
- 3/4 cup coconut flour
- 1/4 cup cane sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp ginger powder
- 1/8 tsp clove
- 6 eggs
- 1 cup pumpkin puree
- 4 tbsp butter or coconut oil
- 1/4 cup honey
- 1 tsp gluten free vanilla extract
- 1/2 cup enjoy life mini chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, mix together all dry ingredients.
- In a medium sized bowl, mix together all wet ingredients.
- Slowly pour wet ingredients into the dry ingredients and mix thoroughly.
- Line bread pan with parchment paper and will evenly with dough. Make sure to smooth the top as it will not smooth out like gluten containing breads will.
- Cover with foil and bake for 1 hour. Remove foil and bake for an additional 15 minutes.
- Remove from oven and let cool for at least 30 minutes before removing from pan.
- Slice and serve. Will last in the refrigerator for up to 3 days.