Paleo Pumpkin Bread with Dark Chocolate chips
Prep time
Cook time
Total time
Dana: Real Food with Dana
Serves: 10-12 servings
Ingredients
- 1 cup cashew flour*
- ¼ cup coconut flour
- ¾ cup pumpkin purée
- 3 eggs, whisked
- ¼ cup melted coconut oil, ghee or a combination of both
- ¼ c maple syrup
- 1 ½ Tbsp coconut sugar
- 2 tsp Frontier Co-Op pumpkin spice
- 1 tsp Frontier vanilla extract
- ¼ tsp Frontier cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ground cloves
- 1 tsp baking soda
- ½ tsp sea salt
- Opt. ½ cup dark chocolate chips
Directions
- Preheat the oven to 350 F. Lightly grease a loaf pan with coconut oil spray (or 1 tsp melted coconut oil) and line the bottom with parchment paper.
- First, whisk the wet ingredients (pumpkin, eggs, vanilla, melted coconut oil, maple syrup, and sugar) together in a large mixing bowl with a whisk.
- Gently fold in the dry ingredients (flours, spices, baking soda and sea salt) with a wooden spoon or rubber spatula just until well combined. Last, fold in the chocolate chips, if using. Be careful not to overmix
- Bake for 35-40 minutes, until a toothpick in the center comes out clean. Cool for 15 minutes before cutting.
Notes
*I buy my cashew flour/cashew meal at Trader Joe's. But you can make your own by pulsing raw cashews in the food processor until they resemble a flour. Don't over-do it, or they will become cashew butter!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-pumpkin-bread-with-dark-chocolate-chips/