Pumpkin Chocolate Chip Bread
This Pumpkin Chocolate Chip Bread is a perfect seasonal treat. It's packed with flavor and sweet pumpkin. Made without refined sugars and totally guilt-free.
Servings: 12 slices
Calories: 210kcal
Ingredients
- 1 ¾ cups whole grain flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice mix
- ¼ teaspoon Himalayan salt
- 2 eggs
- ½ cup pure maple syrup or honey
- 1 ½ cup pumpkin puree
- ¼ cup extra virgin coconut oil melted
- ½ cup chopped dark chocolate or dark chocolate chips
Instructions
- Position an oven rack in the lower third of the oven and heat to 356F (180C).
- Lightly grease loaf tin and line with a strip of baking paper on the bottom (this will make removing the loaf easier). Set aside.
- Prepare and measure all ingredients using measuring cups.
- In a small mixing bowl, add whole grain flour. Add in baking powder, baking soda, pinch of salt and Pumpkin Spice. Mix everything with a spoon.
- In a large mixing bowl combine pure maple syrup, pumpkin puree and melted coconut oil. Use the whisk and mix it until you get nice and even texture.
- Add in eggs, one by one, and stir using the whisk.
- When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
- Stir in chopped dark chocolate or chocolate chips and fold everything together. Spread the batter evenly in lined loaf tin.
- Bake 40-45 minutes (until a toothpick inserted into the center come out almost clean).
- Remove from the oven. Allow pumpkin bread to cool in the tin for a few minutes before carefully lifting it out. Cool completely on a wire rack.
- Once cool, slice and serve.
Notes
As a measure, I used US cup (240ml).
Substitutions
- You can substitute whole grain Spelt flour with whole wheat flour or all-purpose flour.
- Substitute MAPLE SYRUP with honey or date syrup.
- If you’re about to use canned pumpkin puree for this recipe, look for 100% pure pumpkin puree, the one without added sugars or artificial flavorings. Also, double-check your can and make sure you have the pumpkin puree NOT pumpkin pie filling.
- This recipe calls for pumpkin puree (100% pure pumpkin), not pumpkin pie filling! Pumpkin puree is made with just pumpkin, while pumpkin pie filling has all kinds of ingredients and flavors added in. Double-check your cans and make sure you have the right stuff!
- Substitute coconut oil with avocado oil or ghee or butter.
- Store in an air-tight container or cake carrier at room temperature for 3 to 5 days.
- HOW TO FREEZE: Place in a zip-lock bag and freeze up to three months. Thaw at room temperature before using.
Nutrition
Serving: 1slice | Calories: 210kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 155mg | Potassium: 295mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4806IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg