It's been a dreary, drizzly, cold, wet, rainy day here in the city. Perfect weather, to stay cozy in my sweats, turn the oven on and do some baking. Since the season of pumpkin has been declared, I've been stockpiling my favorite pumpkin in the pantry. I just so happened to have an open can in the fridge, leftovers from making a few cups of Pumpkin Spice Hot Buttered Coffee, that needed to be used up. Just the perfect amount for my newest seasonal healthy recipe, Pumpkin Spice Chocolate Chip Bread.
I recently spotted a new product on the shelf at Whole Foods — they are Lily's Dark Chocolate Chips — No Sugar Added | All Natural | Non GMO | Fair Trade. They are sweetened with stevia and are wonderful. I have checked online at their own website as well as Amazon and did not find them. This is what I used in this recipe. If you spot this brand, try them, they are good. Otherwise I link below, in the recipe, to another high-quality dark chocolate chip I've used in the past.
A healthy spin on a seasonal favorite. Gluten-Free. Dairy-Free. Sugar-Free.
- 1/4 c. Coconut Flour
- 1/4 c. Golden Flaxseed Meal
- 1/4 c. Granular Sweetener -- for sugar-free I recommend Birch Xylitol or Swerve
- 1 tsp. Aluminum-Free Baking Powder
- 1 tsp. Pumpkin Pie Spice
- 2 pinches Celtic Sea Salt
- 2 Large Eggs
- 1/2 c. Pumpkin Puree
- 1/4 c. Dark Chocolate Chips
- Preheat oven to 350 degrees F.
- In medium mixing bowl, sift together coconut flour, golden flaxseed meal, sweetener, baking powder, pumpkin pie spice and salt.
- In small mixing bowl, whisk together eggs and pumpkin puree.
- Add wet ingredients to dry and whisk until incorporated.
- Mix in chocolate chips.
- Spoon batter into greased mini-loaf pan. I sprayed mine with my Misto sprayer but coconut oil, ghee or butter can also be used.
- Bake for 35-40 minutes or until top is browned and toothpick inserted in center comes out clean.
- Cool completely on rack before removing from pan and slicing.
- Serve with butter or ghee and enjoy!
This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.
Nutrition Information: 130 calories, 7 g fat, 13 g carbs, 7 g fiber, 6 g NET CARBS, 7 g protein (using Lily's Chocolate Chips and Swerve)