Gluten Free Chocolate Chip Pumpkin Bread

Thursday, November 20, 2014

Howdy Friends,

As I write this post, I am listening to the rain pour down outside, enjoying a cup of coffee, and munching on gluten free chocolate chip pumpkin bread while the tiny human naps. Life can't get much better! I should probably knock on wood quickly before little bit decides to wake! Pumpkin bread has to be one of my all time favorite Fall foods. I am not a huge fan of pumpkin pie, but don't leave me alone with a loaf of pumpkin bread unless you want me to devour the whole thing. It's quite a problem really! Zero self control when it comes to this stuff!

This pumpkin bread recipe is pretty much as simple as they come and oh so delicious. It is gluten free as is and can be easily be made dairy free and paleo by subbing the regular dark chocolate chips for Enjoy Life chocolate chips. I literally had all of these ingredients (minus the coconut oil which I ran out of last week) already in my pantry and just calling my name. (P.S. the rain lasted all of about 5 minutes.... so sad).

My sous chef has learned how to take her pacifier out of her mouth but hasn't quite mastered getting it back in and letting go so it can stay there. This results in many moments like this... Excited she found the binky followed closesly by pissed off because she can't get it back in her mouth. Life is so hard at 4 months old!

Poor baby! Mommy standing there laughing at her struggles probably doesn't help. After I assisted with getting the binky back in her mouth (about 20 times), we were able to continue cooking and ended up with a beautiful loaf of pumpkin bread!

Gluten Free Chocolate Chip Pumpkin Bread

by Lauren George
Prep Time: 5 min
Cook Time: 25-30 min
Keywords: bake bread gluten-free paleo

Ingredients (8 slices)
  • 1 cup pumpkin puree
  • 1/2 cup coconut flour
  • 5 eggs
  • 1/4 cup melted coconut oil
  • 1/4 cup dark chocolate chips (or enjoy life chocolate chips if you want it to be dairy free/paleo)
  • 3/4 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tbsp pumpkin pie spice
  • 2 tbsp honey
  • 1/2 tsp liquid stevia
Preheat oven to 400 degrees and grease loaf pan (8.5 x 4.5 inches) with non-stick cooking spray or coconut oil.
Combine eggs, coconut oil, pumpkin puree, honey, and liquid stevia together. Beat until well mixed.
Stir in remaining dry ingredients.
Pour into loaf pan and bake for 25-30 minutes or until toothpick comes out clean.
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If you give it a try let me know! Now that I have inhaled 1/4 of the loaf by myself, I should probably do the Power Up Circuit I posted yesterday to build up a good sweat! I hope you all have a wonderful rest of your Thursday.

What is your favorite Fall food?

In health,

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2 Responses to “Gluten Free Chocolate Chip Pumpkin Bread”

  1. What a simple recipe! I love that you've included typical pantry staples (at least in my house!). I never think of pairing chocolate and pumpkin, but this sounds great and I think I'll have to give it a try. Thanks for sharing :)

    1. Simple and delicious are my two favorite things! I hope you enjoy it!


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