Ingredients
The following ingredients have 4 Servings
- 1 cup pumpkin puree
- 4 large eggs (room temp)
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/4 cup + 2 Tbsp full fat coconut milk (room temperature, blend first if separated)
- 1 tsp pure vanilla extract
- 1/2 cup coconut flour (sifted*)
- 1/2 cup raw cacao powder (sifted*)
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 Tbsp pumpkin pie spice
- 3/4 cup dark chocolate chips (or paleo chocolate chunks)
Instruction
- Preheat your oven to 350° F and line a medium loaf pan with parchment paper with some overhang for easy removal.
- In a large bowl, whisk together the pumpkin, eggs, maple syrup, coconut sugar, coconut milk, and vanilla until very smooth.
- Add in the dry ingredients, except the chocolate chips (no need for a separate bowand stir well until fully combined. Fold in the chocolate chips, leaving a handful to sprinkle on top of the loaf before baking. The batter will be thick due to the coconut flour.
- Transfer the batter to the prepared loaf pan and spread out evenly. Sprinkle the remaining chocolate chips on top, then bake in the middle rack of the preheated oven for 50-60 minutes, or until a toothpick inserted near the center of the loaf comes out with a few crumbs. I baked mine for exactly 55 minutes.
- Cool in the pan on a wire rack for 20 minutes, then use the parchment paper to remove from the pan. Continue to cool on the wire rack completely before cutting into slices.
- Store loosely covered at room temperature for the first day, then cover and refrigerate to keep longer. Enjoy!