Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip bread the healthy way. When I smell this baking in the oven, I know it's fall. Made with healthy fats, and the addition of coconut sugar, it's so much more delicious and nutritious than any bread at a coffee shop

Wait til you see how great your house will smell! Cooking times on this may vary a bit. Feel free to mix up the flours and sugars, but I have found the combination below to work perfectly. It makes for a rather chocolately bread. If you like less, use less chocolate chips. 

Makes 2 9x5 loaf pans

 

1.5 cups coconut sugar

1 stick melted grass fed butter or melted coconut oil

4 eggs, lightly beaten

15 ounces canned unsweetened pumpkin (1 can)

1 cup all purpose flour

¾3/4 cup coconut flour

¾3/4 cup almond flour

(for totally gluten free, swap for 1.5 cups 1-1 gluten-free flour and 1 cup gluten free oat flour)

2 teaspoons salt

2 teaspoons baking soda

1 teaspoon baking powder

1.5 tsp cinnamon

½1/2 tsp ground nutmeg

½1/2 tsp ground ginger

2/3 cup milk of choice

1 bag good quality dark chocolate chips (remember this makes 2)

⅓ cup chopped pecans (optional)

Directions

Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugars, butter, and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and milk into wet mixture, alternating. Fold in chocolate chips & pecans. Divide batter between two loaf pans. Bake about an hour or until toothpick comes out clean. Let stand 10 minutes. Remove from pans and cool.

Nam Appetite!

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