Fall brings a sense of excitement for me. Not because I like the cooler weather or football, but because I like to go shopping and enjoy the abundance of pumpkin-flavored EVERYTHING! And Sundays in the Fall tend to be spent at home more so than they were in the summer, so this is when I can get that time to bake or make special meals.
I have been making this pumpkin chocolate chip bread for the past few weeks and its a big hit with my family. Its a very simple recipe to make (I can throw it together in under 10 minutes!) and it is very hearty so even a small piece will keep you satisfied.
This recipe is made from all CLEAN INGREDIENTS. It is gluten-free, paleo-approved, and a pretty safe option for school since it doesn't contain any of the major offenders for allergies that kids deal with these days.
Ingredients:
1 1/2 cups Bob’s Red Mill garbanzo flour
2 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking soda
1 tsp vanilla
1/2 tsp Himalayan salt
2 whole eggs
1/2 cup coconut oil
1/2 cup pure maple syrup
1 cup pumpkin puree
1/4 cup Enjoy Life mini chocolate chips
Directions:
Preheat oven to 375 degrees and coat a loaf pan with coconut oil and a dusting of flour.
In large bowl mix all dry ingredients (except for the chocolate chips).
In a separate large mixing bowl, whisk together the eggs, oil, syrup and vanilla.
Add in the pumpkin to the wet ingredients and whisk until evenly combined.
Slowly incorporate dry ingredients into the wet mixture. I used a rubber spatula to combine well.
The final step is adding in the chocolate chips!
Pour the batter into the bread pan and bake for approximately 40 minutes or until a toothpick comes out clean. I use a glass loaf pan and mine always finishes up around 40 minutes.
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