Chocolate Pumpkin Bread
Pumpkin recipes are blowing up Pinterest this year, more than I remember seeing before. I love the put-pumpkin-in-everything craze as much as anyone, but this year I’m feeling a bit overwhelmed by it all. Maybe because it started too early, before I was even thinking about pumpkins. Maybe because I’ve had pumpkins on my porch for almost 2 months and I’ve yet to actually cut one open. Either way, I’m late to this game.
If you’re not all pumpkin-ed out yet, you may enjoy this recipe for chocolate pumpkin bread. It’s free of nuts, dairy, gluten and all grains. As far as sweet breads go, this one is as healthy as it gets.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 6 eggs
- 3/4 cup pumpkin puree
- 1/2 cup chocolate chips
- 1/2 cup coconut oil
- 1/2 cup coconut flour
- Carbohydrate 143.540830045091 g
- Cholesterol 517.45 mg
- Fat 446.114610215649 g
- Fiber 53.90169868871 g
- Protein 44.1205700131697 g
- Saturated Fat 344.703134189235 g
- Serving Size 1 1 Serving (1505g)
- Sodium 2585.20600007075 mg
- Sugar 89.6391313563806 g
- Trans Fat 28.5179180128137 g
- Calories 4582 calories
Preheat oven to 350. If hardened, melt coconut oil on the stove top. Combine melted coconut oil with dry ingredients and mix well. Add in wet ingredients and stir until smooth, adding chocolate chips in at the end. Grease a loaf pan with coconut oil. Pour the batter into the loaf pan and bake for 45 minutes or until a knife inserted into the middle comes out clean.
