Fall inspired bread made for breakfast or snacking! This is a healthy (but delicious!) alternative to your typical pumpkin bread. It’s all the flavor minus the refined sugar, grains and gluten. Seriously, have I died and gone to basic heaven?
First of all, I can’t thank everyone enough for all of the support and love you’ve shown me this week about all of the changes on this here blog. If you missed my post about the BIG NEWS don’t fret, I chat about it here and also give you a recipe for my pumpkin oatmeal cookies.
If you’re new here, welcome! And thank you so much for navigating to my little corner of the internet:) If you can’t tell, I’m pumpkin crazy right now! If you’re not new here then you already know I’m pumpkin crazy. Or just crazy…?
For the last month or so I’ve been kicking up my workout plan and really focusing on my nutrition. So I’ve been experimenting with a lot of paleo recipes lately! Like my paleo pumpkin bars and paleo chocolate chunk cookies. And I’m slowly finding that I actually enjoy healthy desserts just as much as the indulgent ones! Scouts honor!
If you do it right, you can hardly tell the difference that there aren’t any unhealthy ingredients in them. All I can say is, thank goodness cocoa powder/some chocolate chips are paleo. Can I get an amen? And thank goodness pumpkin is paleo too. Because that would be so so sad.
Lucky for us both of these ingredients are in this paleo pumpkin bread! The base of the bread is made with coconut flour and almond flour. And then there are paleo chocolate chips sprinkled throughout. When you get a soft and decadent bite of bread that’s gooey with chocolate chips (aka every bite) it’s just the best.
The reason there is both almond flour and coconut flour is because coconut flour absorbs a ton of moisture. By adding almond flour it helps minimize the moisture issue, so you don’t have to use as many eggs in your baking. And the coconut flour is much more refined than almond flour, helping to reduce the more coarse texture of the almond flour.
My first attempt at making this recipe I used only coconut flour. It absorbed so much moisture I definitely needed more flour to help with the structure. The second I took it out of the oven it sunk in the middle and was so moist I could barely cut it without it falling apart.
Round 2: I added almond flour to the mix and reduced some of the pumpkin (moisture) from the batter. Don’t worry though, there’s still plenty of pumpkin flavor left. I was keeping my fingers crossed the entire time it was baking and to my excitement, it was perfect! It kept its shape and cooked all the way through. I cut in to it and the chocolate chips melted and oozed with deliciousness.
And it tasted even better than it looked. Like SO good I don’t know if I’ll make regular pumpkin bread anymore. I love being able to eat the things I want to without feeling guilty about it:) I had this for breakfast, snacks and even a side for lunch one day. And then my boyfriend came over and ate the whole rest of the loaf in one evening. That’s a A+ in my book.
I’m so excited about this recipe I can’t wait for you to try it! If you love it as much as me let me know what you think☺️
- 1¼ cup canned pumpkin puree
- 4 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup coconut oil, melted
- ¾ coconut sugar, lightly packed
- ¼ cup pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 cup paleo chocolate chips
- Preheat the oven to 350 degrees F. Grease a bread pan and set aside.
- In a large bowl, whisk together the pumpkin puree, eggs, vanilla, coconut oil, coconut sugar and maple syrup until well combined.
- In a medium bowl, whisk together the baking soda, baking powder, salt, cinnamon, pumpkin pie spice, almond flour and coconut flour.
- Pour the dry ingredient into the we ingredients and stir together until just combined (over-mixing will yield a denser bread). Stir in the paleo chocolate chips if desired.
- Pour the bread batter into the prepared bread pan and bake for 55-65 minutes or until a fork when inserted into the center comes out clean. If needed, tent the top with tin foil if the top of the bread is baking faster than the rest. Store in an air tight container in the fridge for 3 days or freeze for up to 2 months.