Chocolate Chip Pumpkin Bread
If you’ve scrolled Instagram lately, chances are you’ve seen at least one pumpkin bread recipe. As someone who creates food content you can only image the surplus of pumpkin bread reels filling my feed. Instead of overwhelming me, it inspired me to create my own unique recipe that’s gluten-free, super moist, made with clean ingredients, and tastes delicious. Oh, and with chocolate, because everything is better with chocolate. 🤎
I was gifted date syrup from D’vash Organics and since I don’t like my baked goods too sweet, I figured this was the perfect opportunity to try out their syrups! D’vash Organics' products are paleo, gluten-free, non-go, and made from 100% organic ‘ugly’ dates. Dates are loaded with fiber and potassium and this date syrup even has 25% less sugar than honey! The taste isn’t overpowering, making it a wonderful substitute for maple syrup, honey, or agave!
Make sure you buy organic pumpkin pureé - NOT pumpkin pie filling! Pumpkin pie filling is literally just sugar, that’s not what we want here.
If you’re looking to get into the ultimate fall ~vibe~ this pumpkin bread is a must. Light a candle, make some coffee, put on your cozy sweats, crank up the T-Swift, and let’s get baking!!
Chocolate Chip Pumpkin Bread (yields 1 loaf)
Ingredients:
2 eggs
3 tbsp. room temp coconut oil (or butter)
1 tsp. vanilla extract
¼ cup date syrup (or maple syrup)
1 cup organic pumpkin purée (*NOT pumpkin pie filling!)
¼ cup pumpkin spice granola butter (or almond butter)
¾ cup coconut sugar
2 ½ cups almond flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
pinch of salt
chocolate chips (I used a Hu Kitchen pumpkin spice chocolate bar and roughly chopped it!)
Instructions:
preheat oven to 350°f. grease or line a loaf pan w/ parchment paper
in a large bowl or stand mixer, add in eggs, coconut oil, vanilla, & date syrup. mix to combine. add in pumpkin pureé and granola butter and mix to combine
add in coconut sugar and mix. slowly add in almond flour, baking soda, and pinch of salt. combine then fold in chocolate chips
transfer batter to a loaf pan and bake for 50-60 minutes (until a toothpick comes out clean)
cool completely before serving!
notes:
if you don’t have date syrup you can sub maple syrup or honey
I’ve only tried this recipe using almond flour (because I love the nuttiness it gives to recipes) but if you try it with gf flour let me know how it works!!
I’d love to see your version of this recipe! Make sure to tag @finewithfood on Instagram when making any of my recipes!!
