The vegetables in season in the fall are some of my favorites.
Squash…
Kale…
Pumpkin…
As soon as the air turned crisp, I headed out to buy me some canned pumpkin.
I usually stock up on the stuff with no particular plan: I just like to have it in case I feel like baking something fall-y.
Once I had my little stockpile, I decided to experiment with some pumpkin bread action.
Chocolate Chip Pumpkin Bread
(adapted from this recipe from Food Lovers Kitchen)
Ingredients:
1/2 cup coconut flour
1/2 tsp sea salt
1/2 tsp baking soda
2 tsp pumpkin pie spice
1/2 cup canned pumpkin
5 Medjool dates
2 Tbsp maple syrup
6 eggs
1 Tbsp vanilla extract
1/4 cup coconut oil, melted
1/2 cup mini chocolate chips
Preheat your oven to 350 F. Are you impressed by my stove from 1894?
Just for fun, this is what the burner knobs look like. That space between “off” and “lite?” Yep, that’s the entire range of my burner.
Pit your dates and place in a microwave safe bowl along with 1 Tbsp of water. Heat on high for 30s, then mash with a fork. Add 1 more Tbsp of water, heat and mash again.
Stir in the maple syrup to make a sweetened date paste.
I use Grade B maple syrup because it’s a little more flavorful…I think.
In a large bowl, mix the coconut flour, baking soda, salt and pumpkin pie spice.
In a smaller bowl, mix the pumpkin, eggs and vanilla.
Mix in the date mixture.
Add the wet ingredients to the dry. Then mix in the melted coconut oil and chocolate chips.
I’m really loving the Enjoy Life mini chocolate chips right now.
Scoop the batter into a bread pan lined with parchment paper and bake for 45 to 55 minutes. I’d start with 45– the pumpkin does something weird to the baking time– it takes a lot longer than you may think.
Once it’s done, cool and a wire rack. Then dig in!
Yum.
I ate some the second it came out of the oven. Then again for breakfast the next morning. See it? It’s under that slab of pastured butter.
- ½ cup coconut flour
- ½ tsp sea salt
- ½ tsp baking soda
- 2 tsp pumpkin pie spice
- ½ cup canned pumpkin
- 5 Medjool dates
- 2 Tbsp maple syrup
- 6 eggs
- 1 Tbsp vanilla extract
- ¼ cup coconut oil, melted
- ½ cup mini chocolate chips
- Preheat the oven to 350 F and line a bread pan with parchment paper.
- Pit your dates and place in a microwave safe bowl along with 1 Tbsp of water. Heat on high for 30s and mash with a fork. Repeat once more.
- Add the maple syrup to the date mixture to make a sweetened date paste.
- In a large bowl, mix the coconut flour, baking soda, sea salt and pumpkin pie spice. Whisk to remove any chunks.
- In a small bowl, mix the pumpkin, eggs and vanilla. Add the date paste and whisk until well combined.
- Add the wet ingredients to the dry.
- Add the melted coconut oil and chocolate chips.
- Pour the batter into the bread pan and bake for 45 to 55 minutes.
- Cool on a wire rack and then enjoy!
What flavors are you looking forward to this fall?
Whoo hoo!!! Can’t wait to make this!! Thanks for posting it Allison
Yay! Let me know how it turns out…
That looks absolutely delicious! And I found some coconut flour so I may just have to buy it to make this! Fall is not complete without pumpkin chocolate chip bread.
Awesome, Nora! I’m so glad you’re going to give this one a try! Let me know how it goes…
Definitely making this this weekend!!
Anything I can sub for those dates? I can never find the little buggers around this area lol
Hmm…you could try something like dried apricots– that might work. I’ve used them in recipes that called for dates before. 5 dates makes about a 1/2 cup of date paste…so I would say try to use another type of dried fruit to make a 1/2 cup of “dried fruit paste.”
You may also be able to leave it out…lots of other “paleo” pumpkin bread recipes don’t use any date– just honey or maple syrup. I’ve never tried it without, but it might work.
Here’s a recipe from Elana’s Pantry– I haven’t tried it yet, but her recipes are pretty reliable!
http://www.elanaspantry.com/paleo-pumpkin-bread/
Let me know how it goes!
This looks perfect! I love that you used medjool dates.
Can’t wait to try these! Thanks for posting Allison!
turned out GREAT!! most like a real “quick” bread, yet GF that I have tried yet! thanks so much for sharing!
ps. I substituted agave nectar and maple extract for the maple syrup (since I had none on hand) and still turned out great! and…i didn’t even use the choc chips!! for those watching sugar and gluten…this is perfect!!
Awesome, Renee! I’m so glad that you like it!
hey spunky! looks tasty, digging the coconut flour base, rather than the almond flour base!
just wondering what size bread pan you used. i like to have a nice tall loaf, maybe i’ll use a tiny little 4×7?
let me know what you did!
best,
liz
Hmmm…I used a standard-size loaf pan, but you could definitely separate this into two mini loaf pans…
I am so making this recipe. Have a pumpkin from my garden to cook. Chocolate and pumpkin.. cannot wait to make. Will let you know. Thanks so much.
Yes! Fresh pumpkin is the best! I think you might need to add a little more coconut flour with fresh pumpkin– use your best judgement. I used canned for the recipe. Can’t wait to hear how it goes!
This is my FAVORITE pumpkin bread recipe. I use cinnamon, ginger, cloves, and nutmeg in place of the pumpkin pie spice and I also leave out the chocolate chips just to keep it a little healthier, and it is sooo yummy!
I’m so glad you like it, Lindsey!
I found this recipe when I was trying to recreate a pumpkin bread that I buy from a local gluten free baker that my family loves but is kind of expensive and has nuts in it that one of my kids picks out… Anywho, I tried this recipe and it is perfect. My kids didn’t even know I made it (trust me, that is a compliment). This is a easy bread to make, very yummy and just the right amount of moistness. I make a double batch every week as part of my weekend cook-up. Thanks for the amazing recipe.