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
- 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!)
- 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