Follow my blog with Bloglovin Pumpkin Chocolate Chip Bread -

I am always looking for great Fall recipes, especially those that include pumpkin because it is my absolute favorite. However, it is really hard to find a recipe that tastes good and is healthy for you. As I was thinking about what to share with my audience, I came across this below recipe for Pumpkin Bread on the Betty Rocker website. Not only is this recipe healthy, it tastes good too! Your kids will love it as much as you.

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THE RECIPE

Below you’ll find a summarized version of the recipe, but for full details, you can always visit The Betty Rocker website. She also goes into the benefits of avocado oil and where you can get it.

Pumpkin Chocolate Chip Bread

This recipe is gluten-free and dairy-free.

Yield: 8-10 slices
You’ll Need: mixing bowl, loaf pan (or 3 mini loaf pans), whisk, measuring cups and spoons, spatula

1 cup almond meal flour
1/4 cup coconut flour
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp sea salt
1/2 tsp baking soda
3/4 cup pureed pumpkin
1/4 cup maple syrup or honey

1/4 cup avocado oil
3 eggs
1/2 tsp vanilla extract
1/2 cup mini chocolate chips

Preheat the oven to 325 F.

  1. Mix the almond meal flour, coconut flour, cinnamon, pumpkin pie spice, salt and baking soda in a large bowl.
  2. In a second bowl, mix the pumpkin puree, maple syrup (or honey if you wish), avocado oil, eggs and vanilla extract.
  3. Combine the wet and dry ingredients. Fold in the chocolate chips.
  4. In an oiled loaf pan (or 3 mini loaf pans), pour in the batter, spreading evenly.
  5. Bake for 40-45 minutes regular loaf pan, or 30-35 minutes for minis. You’ll know it is done when you can insert a toothpick in the center and it comes out clean.
  6. Let cool before slicing, even though it will be tempting.

That’s it, now the only thing to do is to enjoy and repeat often! Let me know if you try this recipe…leave a comment or share a photo on my social media channels.

 

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