Maybe it’s because we’ve been running around a lot more in the mornings, but Anneliese has been napping like crazy lately. Seriously, I have HOURS to get things done now! So yesterday I baked those banana nut muffins, and today I tried out a pumpkin recipe I had in my head. At first I thought it wasn’t going to work out, because it was a big jiggly when I pulled it out of the oven, but I cooked it for another 10 minutes and it set rather nicely.
The inside is still moist and the bread slices beautifully. It’s delicious with milk, and would also make a nice breakfast bread with a cup of coffee.
I like chocolate chip pumpkin bread, but you can of course leave out the chocolate (and the nuts if you’d like, too).
Also? It’s 10:15pm and DARK and I could still take this awesome picture. I LOVE my new lens. Best $99 I’ve spent in a while.
Grain-Free Chocolate Chip Pumpkin Bread
Preheat your oven to 350 degrees Fahrenheit.
With an electric mixer (I used my stand mixer), combine:
- 1/2 cup coconut flour
- 8 eggs
- 1/2 cup milk
- 1/4 cup coconut oil
- 1 – 15oz. can pumpkin puree (NOT pumpkin pie filling)
- 1/4 cup honey
- 1 Tbsp cinnamon
- 1 Tbsp instant coffee (optional but awesome)
- 2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 cup chopped nuts (I used walnuts)
- 1 cup chopped dark chocolate, or chocolate chips
Pour into a greased loaf pan. Bake 65ish minutes, until a toothpick inserted in the middle comes out clean (if you don’t accidentally stab a bit of chocolate, in which case, it might have chocolate on it).
Hope you like it!