Chocolate Chip Pumpkin Bread

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This bread comes with a story. I’ve been working on this recipe for a couple months now. It’s trickier than you think to make pumpkin bread hold together well while keeping it moist. I tried this so many different ways! Now onto the story of the Chocolate Chip Pumpkin Bread.

It was the week my dear friend went into labor. She was a week over due and her water broke. I spent the next few days in the hospital helping  her and the new baby. Thad (the husband for those of you who are new here) was able to get some time off. I left one night to go help with the baby saying, “You guys can each have one slice of pumpkin bread after dinner, but save the rest so I can photograph them!” Out the door I went. I came home to find the bread all gone! While I was thrilled the family loved it so much, I was crushed to realize I needed to re-bake and photograph. Then my friend text me that she needed me at the hospital the next day.

Thad stepped up. He offered to bake the bread AND photograph it AND send me the edited pictures so I could finish the article while in the hospital-holding the sweetest little baby boy by the way. 👶

So this incredible chocolate chip pumpkin bread is brought to you specially by my wonderful husband, who while not always seen on Sweetest Lemonade, has a very big presence. Without him our team would not be complete!

Pumpkin Bread

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 1 loaf of bread

Serving Size: 1/10th of a loaf

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup cassava flour
  • 3/4 cup pumpkin puree, canned or fresh
  • 1/3 cup butter, softened
  • 1/3 cup unsweetened vanilla almond milk
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin spice
  • 1 large egg
  • 1 cup coconut sugar
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat the oven 350°. Grease one bread loaf pan. I like using butter or coconut oil.
  2. Using a large mixing bowl, combine the flours.
  3. Add the salt, pumpkin spice, cinnamon, baking soda & baking powder. Stir together.
  4. Next add in the wet ingredients. Combine the egg, pumpkin, butter and almond milk.
  5. Stir using a rubber or wooden spatula.
  6. Once the batter is mixed well, fold in the chocolate chips.
  7. Bake for 35-40 minutes.
  8. Once cooked, allow to cool before serving.
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