Breakfast, Dairy Free, Desserts, Paleo, Recipes, Snacks, Vegan

Pumpkin Chocolate Chip Bread [GF, DF; Paleo and Vegan Options]

Delusions of grandeur over here as I post fall recipes in the middle of summer, but we will pretend it is fall.

Pumpkin Chocolate Chip Bread

Has anyone ever been to Great Harvest Bread Company?  If not, I highly recommend you check it out.  They have fantastic breads, one of which is their pumpkin chocolate chip.  I took it upon myself to create a gluten free version and I ended up with a gluten and dairy free option as well as a paleo option if you pick a chocolate not sweetened with sugar and a vegan option if you use a flax egg.  So to summarize, this bread is yummy, you do not have to eat it just in the fall, and it can meet many dietary requirements.

This recipe is easy and just requires mixing the dry ingredients together, the wet ingredients together, and then combining them.  You fold in the chocolate chips at the last minute and pour into the loaf pan and bake and enjoy.  Try to let it cool first before removing from the pan so it doesn;t fall apart.  Trust me, I am speaking from experience! 

Pumpkin Chocolate Chip Bread

Ingredients

  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ½ tsp cloves
  • ½ cup almond butter
  • ½ cup honey (for vegan, can sub maple syrup)
  • ½ cup almond milk
  • 1 egg (for vegan, can sub flax egg*)
  • 1 cup almond flour
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1 cup canned pumpkin
  • 1 and ½ cups of chocolate chips or chunks (I use Enjoylife (GF, DF, Vegan), but if Paleo, use a chocolate that does not have sugar (like Hu)  
  • 1 TBSP vanilla extract
Pumpkin Chocolate Chip Bread

Instructions

  1. Turn on the oven to 350°F to preheat.
  2. Using a 9×5” loaf pan, line with parchment paper or non-stick cooking spray (read your ingredients if you have dietary restrictions). Set aside.
  3. Mix egg, almond milk, pumpkin, honey, almond butter, and vanilla in one bowl.
  4. In another bowl, mix together the spices, almond flour, salt, and baking powder.
  5. Combine the wet and dry ingredients together until well combined.
  6. Fold in chocolate chips and immediately transfer to the loaf pan.
  7. Bake in the oven for 55-60 minutes at 350° F.
  8. Let completely cool before removing from the pan and serving.

Notes:

  • This recipe makes 10-12 slices of bread (depending on how thick you cut them).
  • If you opt to not use parchment paper, run a butter knife along the edges of the pan before removing from the pan.
  • Don’t wait too long after you fold in the chocolate chips before transferring to the pan.  The chocolate chips are heavier than the batter, so they can sink to the bottom if you wait too long. 
  • This recipe is not Paleo as is because I typically use EnjoyLife chocolate, which has cane sugar (not Paleo compliant).  However, if you just change the chocolate you use to ensure it is Paleo compliant (like Hu), this is easily Paleo.
  • This recipe can easily be vegan as well if you use maple syrup instead of honey and use a flax egg instead of a real egg.  To make a flax egg, mix 1 TBSP of flaxseed with 2 ½ TBSP of water and let sit for 5 minutes to thicken.*  
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