The vegetables in season in the fall are some of my favorites.
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
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
1 Tbsp vanilla extract
1/4 cup coconut oil, melted
1/2 cup mini 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.
- 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?