Coconut Flour Pumpkin Bread with Chocolate Chips

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 2 cup coconut flour* (65g
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Chocolate chips, dairy free mini
  • 2 tbsp Coconut sugar
  • 2 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/3 cup Milk
  • 1/4 cup Nut or seed butter, creamy natural

Found on fitmittenkitchen.com

Description

Ingredients

• ½ cup coconut flour* (65g, measured)
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup pumpkin puree (canned pumpkin)
• ¼ cup creamy natural nut or seed butter (I used homemade)
• 2 TBS coconut sugar**
• 2 TBS maple syrup
• 1 tsp vanilla extract
• 2 large eggs
• ⅓ cup milk
• ½ cup dairy-free mini chocolate chips, divided

Directions

• Preheat oven to 375F, grease and line a medium 8x4 loaf pan with parchment paper, set aside.
• In a small bowl combine coconut flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk together until no lumps of coconut flour remain–you can also sift together into bowl.
• In a medium bowl whisk together pumpkin puree, nut/seed butter, coconut sugar, maple syrup an vanilla extract. Then add eggs and milk, whisk again until all wet ingredients are fully combined.
• Add dry ingredients into bowl of wet ingredients, using large spatula to gently combine. Fold in about ⅓ cup mini chocolate chips. Batter should be thick.
• Transfer batter to prepared loaf pan, sprinkle the rest of the chocolate chips on top and gently press into top of batter.
• Bake pumpkin bread at 375F for about 20-25 minutes, or until inserted toothpick comes out with little to no crumbs. Allow bread to cool in pan for 10-15 minutes before gently removing, then cool on wire rack completely, about 20 more minutes, before slicing.
• Enjoy!

Nutrition