Pumpkin Recipe: Cinnamon Chocolate Chip Bread

I cannot say enough about this pumpkin recipe – it literally melts in your mouth and tastes like cake, without the funky, not-so-healthy, ingredients! Originally adapted from Rachl Mansfield, I’ve made this recipe my own over time. Perfect for breakfast, dessert, or a late night snack, this “breakfast” bread is gluten-free, dairy-free (depending on if you count eggs as dairy), and has no added sugars or refined sugars.

I know, I know. More pumpkin. But honestly, I can’t get enough! Any pumpkin recipe and I am there. What I love about this particular pumpkin recipe is that it can be completely tweaked to your liking – and the ingredients back a serious nutrient punch without losing that “treat” feel. After cooling, keep the bread in the refrigerator for up to 4-6 days. The best way to enjoy this decadence is with a fork, after about 45 seconds in the microwave.

There are also a ton of modifications you can make here to adapt to your diet, allergies, or other needs. If you’re not into eggs, I’ve used unsweetened, all-natural applesauce before, or you can make flax eggs as a substitute. I haven’t tried this with a lot of other flours, but I know you can make this with almond, coconut, and/or all-purpose flour. Trying another substitute for this pumpkin recipe? Tell us in the comments!

Cinnamon Chocolate Chip Pumpkin Bread

Prep Time15 mins

Active Time40 mins

Course: Breakfast, Dessert

Keyword: anti-inflammatory, breakfast, dairy-free, dessert, gluten-free, recipe, refined sugar free

Yield: 8

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Description

There's something about pumpkin and cinnamon that warms your heart this time of year. Try this gooey, chocolatey pumpkin bread recipe, perfect any time of day.

Ingredients

• ¼ cup liquid coconut oil
• ¼ cup honey *buy local honey if you can (helps with environmental allergies!)
• ¾ cup organic pumpkin puree
• ¾ cup unsweetened applesauce *or 3 eggs, or 3 flax eggs (sometimes I do half eggs, half applesauce)
• 1 cup almond flour
• ½ cup coconut flour
• 2 tbsp collagen peptides *if you use unflavored, you won't even taste this! (I like to use Vital Proteins brand)
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 scoop plant-based protein powder *I recommend the Olly Vanilla Plant-Based powder – recommended to me by a nutritionist for not having all the nasty, fake junk other protein powders are chock-full of!
• 1 cup dark chocolate chunks *I swear by the Hu Gems (perfect for baking, and snacking!)

Instructions

• Preheat oven to 350 degrees and grease loaf pan with coconut oil
• Mix together until combined: coconut oil, honey, pumpkin puree, and applesauce (or eggs)
• Add in: flours, collagen peptides, baking powder, protein powder, and cinnamon
• Fold in dark chocolate chunks and pour into loaf pan
• *Optional, but highly recommend: sprinkle additional dark chocolate chunks on top
• Bake for 35-40 minutes or until toothpick inserted in middle comes out clean