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Pumpkin Chocolate Chip Bread

Gluten Free & Dairy Free

 

My family will never go a holiday without a pumpkin pie and I can guarantee that. Whether it is Thanksgiving, Friendsgiving, Christmas Eve, or Christmas Day, pumpkin pie is always on the dessert menu. But pumpkin pies aren’t the only delicious pumpkin based dessert. So, last holiday season I decided to switch it up, don’t worry, we still had our pumpkin pies, I just added another pumpkin based dessert! I made a very tasty Pumpkin Chocolate Chip Bread. 

Pumpkin and chocolate is such an underrated combo. I mean, who thinks to put chocolate on their pumpkin pie? But trust me. If you thought peanut butter and chocolate was unbeatable, oh, you just wait until you devour this heavenly treat. The pumpkin and chocolate combo is on a whole new level in the dessert world. 

It is a dense bread with a moist texture. This is because of the pumpkin and eggs. Together they bake into this soft structure that will leave you satisfied and probably making another loaf (no shame, I totally respect it). This bread is unique, it is not overwhelmingly sweet. For someone with a sweet tooth like me, it was challenging using only ¼ cup of maple syrup and 2 TBSP of vanilla. I surprised myself when I took my first bite. It was like fireworks for my tastebuds: ginger, cinnamon, baking spice, pumpkin, vanilla. All the flavors balanced each other out and worked together to create a uniquely delicious Pumpkin Chocolate Chip Bread.

The best part about this Pumpkin Chocolate Chip Bread? There are absolutely no seasonal limits. In other words, it is a year around treat and not the annual Thanksgiving dessert. I love having this bread for dessert, heated up (so those chocolate chips get super melty!), and topped with a nice spread of peanut butter. This bread is a perfect morning fuel, afternoon energy kick, or a nightly treat.

Enjoy this recipe. Fuel your body. Much love!

Ingredients:

  • 1 ½ cups almond flour

  • ¾ tsp of baking soda

  • Cinnamon, nutmeg, & ginger

  • 3 eggs

  • ¾ cup canned pumpkin puree

  • 2 TBSP almond milk

  • Vanilla 

  • ¼ cup maple syrup

  • Chocolate chips (as many as you desire!)

Directions:

  • Preheat oven to 350.

  • Mix wet ingredients.

  • Mix dry ingredients.

  • Add dry ingredients into wet ingredients, constantly mixing.

  • Add chocolate chips to mixture.

  • Pour into 8x4 loaf pan, make sure pan is greased with butter, oil, or parchment paper.

  • Add more chocolate chips to the top and a dash of cinnamon.

  • Bake for 40-45 minutes.

  • Keep out for 2 days, then keep refrigerated.