Gluten Free Pumpkin Chocolate Chip Bread
This Low-Sugar Pumpkin Chocolate Chip Bread is moist, full of fall flavors, and just the right amount of sweetness!
PREP TIME
10 minutes
COOK TIME
45 minutes
INGREDIENTS
11
Serves: 12
Ingredients
- 1 cup1 cup1 cup Pumpkin Purée
- 2 whole2 whole2 whole Eggs
- .25 cup.25 cup.25 cup Coconut Oil
- .25 cup.25 cup.25 cup Pure Maple Syrup
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1.5 cup1.5 cup1.5 cup Almond Flour
- .25 cup.25 cup.25 cup Coconut Flour
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Ground Cinnamon
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice
- 1 tsp1 tsp1 tsp Baking Soda
- 1 cup1 cup1 cup Dark Chocolate Chips
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or grease lightly.
- In a large bowl, whisk together the pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
- In a separate bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, pumpkin pie spice.
- Slowly mix the dry ingredients into the wet ingredients until well combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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About This Recipe
Show nutritional information
Baked Goods Breakfast Cupcakes & Muffins Dairy Free Desserts Gluten Free Grain Free Nightshade Free Paleo Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 220 |
| Fat: | 16 g |
| Carbohydrates: | 17 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 106 mg |
| Fiber: | 5 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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