Ingredients

The following ingredients have 12 Servings
  • 1/2 cup coconut flour* (65g, measured)
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup pumpkin puree (canned pumpkin)
  • 1/4 cup creamy natural nut or seed butter (I used homemade)
  • 2 Tbsp coconut sugar**
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/3 cup milk
  • 1/2 cup dairy-free mini chocolate chips, divided

Instruction

  • Preheat oven to 375F. Grease and line a medium 8×4 loaf pan with parchment paper. Set aside.
  • In a small bowl, combine coconut flour, pumpkin pie spice, baking soda, baking powder, and salt. Whisk together until no lumps of coconut flour remain–you can also sift together into bowl.
  • In a medium bowl, whisk together pumpkin puree, nut/seed butter, coconut sugar, maple syrup, and vanilla extract. Then add eggs and milk, and whisk again until all wet ingredients are fully combined.
  • Add dry ingredients into bowl of wet ingredients, using large spatula to gently combine. Fold in about 1/3 cup mini chocolate chips. Batter should be thick.
  • Transfer batter to prepared loaf pan, sprinkle the rest of the chocolate chips on top, and gently press into top of batter.
  • Bake pumpkin bread at 375F for about 20-25 minutes, or until inserted toothpick comes out with little to no crumbs. Allow bread to cool in pan for 10-15 minutes before gently removing, then cool on wire rack completely, about 20 more minutes, before slicing. Enjoy!