… more like fall inside of my house, despite the hot and humid weather outdoors!. I was looking back on my previous pumpkin recipes and realized I never had a pumpkin chocolate chip bread recipe. Distribute the batter evenly between 10 paper-lined muffin cups, filling the cups all the way to the top. Test doneness with a toothpick. In medium bowl add almond flour, cocoa powder, tapioca flour, baking soda and salt; set aside. To say we needed God’s intervention is putting it mildly. Shocking revelation: not all canned pumpkin purees contain only pumpkin. I tinkered with this recipe quite a bit and baked half a dozen versions before producing this one. Add the almond flour, cinnamon, ginger, nutmeg, baking soda and salt to the bowl and mix well to combine until a thick, slightly wet feeling dough … Instructions. You just need 1 bowl and a fork! Truth is- I was very new to baking with coconut flour … Almond Flour Pumpkin Bread is easy to make and loaded with fall flavours like pumpkin, cinnamon, and maple syrup. Paleo Pumpkin Chocolate Chip Bread! This recipe calls for both almond and flaxseed flour and a generous amount of fall spices. In a separate large bowl, mix your wet ingredients: applesauce, yogurt, coconut oil, egg whites, vanilla and coconut sugar.Stir in the pumpkin puree.Slowly add the flour mix to the wet ingredients and mix well until everything is combined. This Low Carb Chocolate Chip Pumpkin bread is naturally gluten free, refined sugar free and perfect for those on a keto or diabetic diet. How To Make Gluten-Free Pumpkin Bread Recipe. Once you do, make sure you remember to come back to rate, and then tag us on  Instagram and Facebook. I know not everyone would agree with me here and I respect that but in my book, it’s still better than regular sugar. I’m not sure how it slipped through the cracks, but here we are. There may be affiliate links within the post, see my. Other ingredients: eggs, vanilla extract, baking powder and baking soda. Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside. Line a loaf cake tin about 23 cm/ 9-inch long with baking paper. Ground Flaxseed. Created by Katie of @ktleo.com Ingredients THE WET 1/4 cup melted coconut oil 1/4 cup maple syrup (can use honey/agave) 3/4 cup pumpkin puree 3 eggs 1 teaspoon vanilla extract THE DRY 1 cup almond flour 1/4 cup protein powder* 1/4 cup oat flour (for paleo version, Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside. You could also use the stevia and erythritol-based brand Pyure if you prefer to use a stevia-based sweetener. Pumpkin puree: Use store bought or homemade pumpkin puree. There is nothing compared to the smell of homemade cookies coming out of the oven. Allow the pumpkin bread to cool 10 minutes in the pan before removing it. It’s moist (sorry, the M-word) thanks to the pumpkin purée, lightly sweet from the coconut sugar and maple syrup, and perfectly fluffy thanks to almond flour and oat flour. https://www.theroastedroot.net/chocolate-chip-paleo-pumpkin-bread This pumpkin quick bread is also gluten-free, grain-free, and low and carbs making it keto-friendly. Scrape into the prepared loaf pan and smooth the top. Since this chocolate chip pumpkin bread recipe may not be easy to show when it is done baking, here is how to know when it is done in the oven. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends. This gluten-free Healthy Pumpkin Chocolate Chip Bread is so simple to make and is absolutely delicious. She has worked in a variety of positions in education with close to 30 years of experience. Pumpkin Bar Recipe. This recipe is pretty straightforward and I am confident you’ll be able to get the same amazing results if you follow the recipe carefully. A delicious, moist, and totally guilt-free quick bread! Making oat flour at home is easy – here’s how: Place the oats (you can use old fashioned OR quick oats) into the bowl of your food processor or small blender jar. This allows for a much finer flax meal and better bread texture. I love all of the bakeware from this brand. Something like the Jack-o’-lantern won’t do, it has no taste at all, better leave that for Halloween carving. Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. Using a spoon stir everything together. Bake in the preheated oven for 45-50 minutes, until a toothpick inserted in the middle of the cake, comes out clean. Having said that, I’m also partial to the brand Swerve which is an erythritol blend. They turned out amazingggg I also decreased the amount of sugar by 1/2 because I went a little cray with the chocolate chips feel free to tailor the amount of sugar to your own taste prefs! They’re also unbelievably soft and chewy (not one bit cakey! Ingredients 2 cups whole wheat flour 1 teaspoon baking soda 2 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon 1/4 teaspoon salt 1 cup pumpkin puree 1/2 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoons vanilla 2 eggs 1/2 cup dark chocolate chips This Healthy Pumpkin Bread is moist and delicious without white flour, sugar, or added oil.A lmond flour, made from ground blanched almonds, is the key ingredient that gives this bread its tender crumb, rich flavor and healthy … Please do not use white, cane, coconut or brown sugar because baking is a science and dry ingredients to wet ratio should be not changed from the well tested recipe. One year ago: Skinny chocolate chip pumpkin muffins, flourless almond butter pumpkin bars and chocolate chip pumpkin zucchini bread. Mix the almond flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and sugar (or sweetener of choice) in a bowl. … Omit the chocolate … The combination of pumpkin and chocolate work beautifully for a pumpkin season treat! Sprinkle the reserved chocolate chips to the bread. Please note it is different from pumpkin pie filling - read the label. https://www.eatyourselfskinny.com/the-best-almond-flour-pumpkin-bread To the wet batter add the almond flour, golden flax meal, baking powder, psyllium husk powder, and spices. And needless to say, that recipe has been one of the most popular on the blog to date. The nutritional facts are way off. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. They were just an afterthought the second time I baked this cake, but I am so glad I used them, they make the bread even better than it already was. Made with real pumpkin puree and mixed with chocolate chips, this pumpkin chocolate chip bread doesn’t require any fancy equipment! Print Recipe As mentioned, there’s no refined sugar in the batter. The Easiest Almond Flour Pumpkin Bread made with all vegan and paleo ingredients for a simple and healthy pumpkin loaf with no added sugar. In a separate bowl combine almond flour, coconut flour, salt, baking powder, and pumpkin pie spice. Cook Time 50 minutes. Bake for 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes. Note that you only use golden flax for this recipe. Make sure what you buy clearly states 100% pumpkin. Toss 3/4 cup of the chocolate chips with 1 tablespoon almond flour in a bowl so that the chips are lightly coated. I threw away so many ingredients in the beginning and I never want anyone to be so frustrated that they give up on the diet before they can see long-lasting results. Follow her on Instagram for the recipe and other sproutastic bites! This pumpkin chocolate chip bread is a fall favorite. Leave to rest in the tin for 10 minutes. Oh, and if you love chocolate, you can make this recipe adding 1/4 cup chocolate chips. Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. You can use regular sugar or the same amount of xylitol, I’ve tried both versions and never noticed any difference at all. Place the pumpkin bread in a baking rack and allow it to cool. Makes around 10-12 muffins. Chocolate makes everything better. Same 350º F temp. These cookies are full of sweet pumpkin, pumpkin spice, and melty chocolate chips. Everything’s the same until you get to the bread pan. This takes less than a minute to do so no worries you’ll still be able to enjoy this recipe in under an hour. When it comes to choosing which chocolate chips to use I love Lily’s semi-sweet chocolate chips for its lovely chocolate flavor and melting point. I say that this Chocolate Chip Pumpkin Bread is the only for you because there are so many characteristics of this particular bread that I just know you’re going to love. She's written Essential Keto Bread and Essential Keto Desserts. I also recommend you add a layer of parchment paper the width of the pan, with a little extra over the sides to make it easier to take the bread out once it’s baked. This bread may be without a lot of things, but it is positively loaded with flavor! Perfect for the fall! Thaw at room temperature, it goes fast, especially if you have slices. So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. A few weeks ago I shared my Classic Gluten-free Pumpkin Bread. Recommended Tools to Make Almond Flour Pumpkin Muffins. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. This girl has been patiently counting the days until the pumpkin season would arrive. I use a coffee grinder. It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. I made my own puree as canned pumpkin doesn’t exist in Germany. To make this low carb quick bread you’ll need to first prep your 8.5 loaf pan by making sure it’s properly greased. Due note, that if this is your pick make sure you reduce the amount called for in the recipe by half since its a much sweeter option. And if you would like to try a different sort of pumpkin loaf, try this Raw Pumpkin Almond Bread. It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free, for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. n another bowl whisk the eggs, add the pumpkin puree and vanilla extract and combine. Like, still light and fluffy thanks to the wonder that is almond flour, but so packed with nutrition at the same time! Story time: About 4 years ago… I decided to start experimenting with coconut flour in the (very) early days of this little blog of mine. Today: Paleo Coconut Flour Pumpkin Bars (!!!) I never could find a good substitute for sugar, so this recipe does have some refined sugar in it. Oat flour is made by simply blending up old fashioned oats – and it’s much healthier than using regular white flour. Fold in 2 tablespoons of the chocolate chips or chunks. Add the wet ingredients to the dry ones and combine them. Pour the batter into a loaf tin lined with parchment paper. ¼ cup of almond flour (Trader Joe’s or Bob’s Red Mill) has 170 calories, so two cups of almond flour would have 1,360 calories. The group was formed in 2014 and it’s where she and her husband Randy Solares teach the community how to combine Biblical principles with healthy eating habits for greater health and wellness. Total Time 50 minutes. Instead of oat flour, I used almond + coconut flour and added more almond milk! Privacy Policy, As an Amazon Associate, I earn from qualifying purchases. I’ve never had this problem with Hokkaido, but just in case it might happen with other sorts, drain the puree in a fine-meshed sieve for one or two hours before baking. These healthy pumpkin chocolate chip cookies will wow you! In a larger bowl, whisk together the pumpkin puree, nut or seed butter, coconut sugar, maple syrup, and vanilla extract.. Then whisk in the eggs and almond … I sure hope you will give this keto pumpkin chocolate chip bread a try. your own Pins on Pinterest Her lifework aims to encourage people to be whole in spirit, mind, and body. Let’s just say I was determined to enjoy a slice of pumpkin chocolate chip bread so I improvised and hoped for the best! Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Note that the full printable recipe card is at the end of the post. Allow bread to cool at least 30 minutes before slicing and serving. In large … So this year, I did the next best thing… I baked a batch of these Healthy One-Bowl Flourless Pumpkin Chocolate Chip Cookies to make it smell (and feel!) Even though those early days were not fun, the fact that I stayed the course has made this journey very rewarding. This recipe for keto pumpkin chocolate chip bread uses a combination of almond flour and golden flax meal for a moist, sugar-free, grain-free, gluten-free option that tastes like the real thing. Add the wet ingredients to the dry ones together with 2 tablespoons chocolate chips. Fill each about 3/4 full and bake 18-22 minutes. The way I see it if Starbucks continues to make the arrival of all things pumpkin earlier every year so can I. Plus, it’s naturally high in fiber making it easier to add fiber to your keto diet. The combination of flours produces a moist yet dense quick bread that holds up to slicing, toasting, and slathering with butter. Bake at 350 degrees for 40-55 minutes, or until an inserted toothpick comes out clean. Sprinkle remaining chocolate chips over the … Also, check out our Amazon Store for our recommendations. Line a loaf cake tin about 23 cm/ … She is the founder of Fit To Serve Group, a church community group that combines the Christian faith with that of a low carb keto diet. Our keto pumpkin chocolate chip bread is moist, loaded with pumpkin flavor and studded with sugar-free chocolate chips for one seasonal treat. A seasonal twist on my most popular recipe, Almond Flour Chocolate Chip Cookies. Pumpkin. Just change that to a muffin tin and use either paper muffin cups or reusable silicone cups. 5/5 (5) Leave a Review. Yes, you can easily turn this pumpkin bread recipe into muffins! Besides, if I had quit at the first sign of struggle, I would not have had the opportunity to engage with you all. 200 g/ 7 oz/ 2 cups almond flour (Note 1), 175 g/ 6.2 oz/ ¾ cup pumpkin puree (Note 2), 3 tablespoons chocolate chips (or chopped chocolate), divided. The bread is super moist, holds together well, and is not overly sweet. 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