Hi Friends! I should be picking out our family’s health plan for the upcoming year, but instead I am procrastinating and writing up this recipe for this Chocolate Chip Pumpkin Loaf I made this week. With Thanksgiving fast approaching, we are riding this pumpkin train all the way to Turkey Day!
Did you know you can turn any muffin recipe into a loaf recipe? Probably… That’s just what I did here. I was going to make this recipe as muffins for easy grab and go treats, but I was out of parchment muffin tin liners (which are a KEY to nonstick paleo baking) so instead, I just made it as a loaf! Here is the recipe!
Fun Fact: Most paleo muffin/loaf recipes call for the same basic ingredients in the same quantities and just substitute out the flavorings. For example, if you omit the pumpkin & pumpkin pie spice and substitute in pureed apple & cinnamon you would have a totally different flavor profile!
- 6 Eggs
- 1/2 cup melted coconut oil (or butter if you are not dairy free)
- 1/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup maple syrup or honey
- 1/2 cup coconut flour (we really like Bob’s Red Mill)
- 1/4 cup tapioca flour (we like Bob’s Red Mill for this too!)
- 1 Tbs pumpkin pie spice (Primal Palate sells a nice one!)
- 1/2 Tsp Baking Soda
- 1/2 teaspoon sea salt
- 1/2 Cup Chocolate Chips (we like the Enjoy Life Brand that are dairy, nut and soy free)
- Optional: 1/2 Cup chopped nuts for crunch (I didn’t have any but I think next time I’ll use walnuts)
How to Cook:
- Preheat the oven to 350
- Use a loaf pan and line with parchment paper
- Mix together the wet ingredients in a large bowl (eggs, coconut oil, pumpkin, syrup or honey)
- Slowly add in the dry ingredients mixing as you go (coconut flour, tapioca flour, pumpkin pie spice & baking soda)
- Mix the chocolate chips in last
- Optional: add in 1/2 cup of nuts for crunch!
- Pour into the loaf pan and cook for 40-50 minutes until a wooden skewer comes out clean
- Warm a slice on the griddle or frying pan, top with butter or ghee (if you can tolerate dairy) and Enjoy!
We’ve been enjoying this loaf little by little all week-long. After a couple of days out on the counter it is best to move it into the refrigerator. I hope you enjoy this recipe as much as we do!
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