Pumpkin season is here, and the foodie community is more than ready!
Every single year, my fall cravings pop up before I’ve even accepted that summer is over, and this year is no different. From pumpkin donuts to apple cider waffles and apple crisps, I need them all. However, unfortunately for us paleo fools, there are not many great fall recipes out there for us to create. Trust me – I’ve tried a lot of them. Soooo lucky for YOU, that’s where I come in. Paleo chocolate chip pumpkin bread is coming to the paleo party, and if you know what’s good for you, you’re trying it.
Now, I want to clarify one thing about this recipe in case the word “paleo” is scaring you off a little. First of all, paleo is GOOD. My recipes are GOOD. Yes, I’m bragging, but that’s only because I know what I’m doing here. BUT, just because a recipe is labeled as paleo does not that you have to make it paleo. Some simple alternatives are replacing almond flour with normal baking flour, coconut sugar with granulated or raw sugar, etc. That goes for all of my recipes! Ok I’m done talking, now let’s get into the good stuff.
1 1/2 cups almond flour
4 Tbsp coconut flour
1/4 cup coconut sugar
2 scoops collagen peptides
1 tsp baking soda
1/2 tsp salt
5 tsp pumpkin pie spice (alt: 2 tsp nutmeg + 2 tsp cinnamon + 1 tsp cloves)
1 can pumpkin puree
1 tsp pure vanilla extract
2 Tbsp avocado oil (alt: olive oil or coconut oil)
3/4 cup chocolate chips
1. Preheat the oven to 350˚F
2. Line a bread loaf pan with parchment paper
3. In a large bowl, add all dry ingredients and mix thoroughly
4. In a separate bowl, beat eggs and wet ingredients together
5. Combine wet and dry, mix, and fold in 1/2 cup chocolate chips
6. Add batter to bread pan, and distribute evenly (make sure to get those corners!)
7. Top with last 1/4 cup of chocolate chips
8. Bake at 350˚F for 45-50 minutes
9. Let cool before cutting, and enjoy!