With pumpkin patches and pumpkin lattes and Pumpkin decorations popping up everywhere it is really hard to avoid the flavor of the month. PUMPKIN. Even I had to jump on the pumpkin bandwagon and post another favorite pumpkin recipe. I have baked this pumpkin bread before in the past, but I thought it would be great to make this classic loaf a bit more nutrient-dense and gluten and dairy free.
I am personally not gluten intolerant, but I have learned over the last 2 years that my body simply responds better to gluten-free. I don’t feel as weighed down, as it speeds up my digestion much faster, giving me therefore, much more energy as well. So if I get the chance to replace gluten with a better, easier to digest gluten-free option, I will definitely opt for it.
That’s why thought it would be a great idea to give my favorite old pumpkin recipe a little bit of a make over, and the result was the best Pumpkin Bread I have ever had! Seriously. I wouldn’t write it if I didn’t think so. It’s absolutely delicious, super soft and moist with just the right amount of pumpkin spice. Happy Fall! Happy Pumpkin Season!
It’s hard to believe that something that tastes so good ranks also high on the nutrition scale. Pumpkin, as well as canned Pumpkin ranks high in Vitamin A, Vitamin K, Potassium and Magnesium, making it pretty much a superfood. Nice to indulge on something that is so good for you. Plus the chocolate chips make it irresistible for my kids as well. Double win! I always have to look out for that as well:)
Here is what you need:
1/2 cup of Coconut Oil
3/4 cup Cane Sugar
3/4 cup plus 2 tbsp. Pure Maple Syrup
1 tsp Vanilla
1 tsp Pumpkin Spice
1 can of Pumpkin ( not Pumpkin Pie Filling)
1 3/4 cup of gluten-free Flour ( I used Trader Joe’s)
1 1/2 tsp Baking Soda
1/2 cup Semisweet Chocolate Chips ( I used Enjoy)
– preheat oven to 350 degrees
– blend all ingredients ( (except chocolate chips) together with a hand mixer. Fold in Chocolate chips.
– Transfer to well greased loaf pan and bake 50 – 60 minutes.