Pumpkin Chocolate Chip Bread {refined sugar free, dairy free}

Updated: Mar 14, 2021

Pumpkin; the only flavor I consume from September to December. This bread is one of my favorites to date! I love me so lemon poppyseed or banana bread, but this pumpkin bread is next level ! ⁣Not gluten free or vegan this time, but still just as good. {Look out for that though}. I don't have much to say here, I feel like pumpkin bread kind of speaks for itself; it's a classic. Of course I added in some dairy free dark chocolate chips on top... I mean, what's a pumpkin bread without a little chocolate? This recipe uses maple syrup and coconut sugar as the sweetener, but it's not too sweet. The balance of sweetness and pumpkin spice is just right.


 
 

RECIPE

Prep time: 7 minutes

Bake time: 50-55 minutes

Serving size: 8


INGREDIENTS

1 1/2c whole wheat flour⁣⁣⁣ 1/4c flaxseed meal⁣⁣⁣ 2 eggs ⁣⁣⁣ 3/4c pumpkin purée ⁣⁣⁣ 1/3c coconut sugar ⁣⁣⁣ 1/8c pure maple syrup ⁣⁣⁣ 1/2c chopped pecans ⁣⁣⁣⁣⁣ 1 1/2tsp pumpkin pie spice ⁣⁣ 1tsp pure vanilla ⁣⁣⁣ 1/4c melted coconut butter {sub melted coconut oil}⁣ ⁣⁣⁣⁣⁣ 1 tsp baking soda + 1/2 tsp baking powder ⁣⁣⁣ 1tbs unsweetened almond milk ⁣⁣ 1/2c dairy free mini chocolate chips {I use Enjoy Life Foods} 1/2tsp pink salt


METHOD

1. Preheat oven to 325 and prep a loaf tin.

2. In a medium bowl whisk eggs.

3. Then add in the rest of the wet ingredients: {pumpkin puree, maple syrup, coconut butter, vanilla, almond milk⁣⁣⁣}.

4. In a separate bowl, mix dry ingredients: {flour, flaxseed meal, pink salt, baking soda + powder, coconut sugar}

5. Add the dry ingredients to the wet and mix well.

6. Fold in the pecans.

7. Transfer batter to loaf tin and top with the chocolate chips and sprinkle of pink salt.

8. Bake for 50-55 minutes and allow at least 15 minutes to let cool before serving.


 

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