Alisa and I have known each other for years.
Although I’m no longer in PDX, we continue to share many of the same beliefs, philosophies, feelings, and food strategies.
We keep tabs on each other via the inter webs and check in every so often.
She’s a beautiful soul – beautiful. And, she’s a goddess in the kitchen.
Today, Alisa at Paleo in PDX shares with us her recipes for Healthy Pumpkin Chocolate Chip Bread.
YUM!
Fall has fallen and that means it’s time for all things pumpkin, including this healthy pumpkin chocolate chip bread. It’s the perfect little pick-me-up this time of year!
It took me three attempts to get this recipe right. The first two batches were still edible and delicious, but needed some obvious tweaking. Needless to say, my husband and I ate our fair share of pumpkin bread over the past week. It was a tough job, but someone had to do it! At least it’s healthier pumpkin bread though, right? So, here it is folks, my Goldilocks recipe for pumpkin chocolate chip bread.
A healthy pumpkin chocolate chip bread made with warm spices and nutrient dense pumpkin puree. Sweetened with raw honey and rich dark chocolate chips, it’s the perfect fall treat. No gluten, grains or nuts, and can be made dairy-free too.
Healthy Chocolate Chip Pumpkin Bread
2 Tbs. grass-fed butter, ghee or coconut oil, melted and cooled slightly
15 oz can pure pumpkin puree (not pumpkin pie mix)
2 eggs, room temperature, preferably pasture-raised
1/4 cup raw honey
2 tsp. apple cider vinegar
1 tsp. pure vanilla extract
1/2 cup coconut flour
1/4 cup + 2 Tbsp cassava flour
1 tsp. baking soda
1/2 tsp. sea salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 cup + 3-4 Tbs. good-quality dark chocolate chips (I used 85%)
3-4 Tbs. pumpkin seeds, preferably sprouted
Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment paper and set aside.
In a large bowl, mix whisk together the pumpkin puree, melted butter (or ghee or coconut oil), raw honey, apple cider vinegar, vanilla and eggs. In a separate smaller bowl, mix together the coconut flour, cassava flour, baking soda, sea salt and spices. Carefully mix the dry ingredients into the wet. Once mixed, gently fold in 1/2 cup of the dark chocolate chips.
Pour batter into prepared loaf pan in an even layer. Then, garnish top with remaining 3-4 Tbsp of dark chocolate chips and 3-4 Tbsp of pumpkin seeds. Bake in preheated oven 50-65 minutes or until toothpick inserted in center comes out clean or with just a few crumbs. Let cool in pan for 10-12 minutes. Then, remove from pan and place on cooling rack to cool completely before slicing (about 45-60 minutes).
Store in an airtight container and eat within a few days.
