Autumn is for Pumpkin Bread

Do you ever get that feeling? Like you have so many thoughts and ideas running circles around your head that simply pinning one down seems like an impossibility? It’s been almost a whole month since I last wrote. And it’s for this exact reason.

On my computer screen now, around the edges of this particular document, I can see the beginnings of half a dozen posts - with pictures to match! But when it came down to it my hands just sat still on the keys. That’s life sometimes. I’m learning to just rest when the flow says, “slow.”

But finally, I’ve got something fabulous to share. Something so worth sharing that I am having no trouble writing down the bits and pieces. That’s right - a recipe (because, though I love many things, there are few things I love more than a good bake!). So, because fall is right around the bend and because Eric and I have been obsessed since I first started playing with this recipe last April - today, I gift you pumpkin bread. Excuse me - CHOCOLATE CHIP pumpkin bread.

Now if you’re reading this and thinking you’re not a baker - don’t sell yourself short! I don’t always fully measure when I make this bread. Sometimes it gets an extra egg (or one fewer if we don’t have enough in the fridge!). I’ve overbaked it, underbaked it - and somehow or other it always comes out delicious. So give it a try - and try not to fall in love!


Chocolate Chip Pumpkin Bread

Ingredients :

3/4 cup coconut flour
1 tsp baking soda
1 Tbsp ground cinnamon
2 tsp ground ginger
1/4 tsp of ground clove (or a hefty pinch if you don’t want to measure!)
1/2 tsp salt

1/2 cup blended full fat coconut milk
5 eggs
1 15oz can pureed pumpkin (make sure it is 100% pumpkin and not pumpkin pie filling!)
1/4 cup maple syrup (if you like your bakes a little sweeter feel free to add another Tbsp or two)
2 tsp vanilla extract
3/4 cup of chocolate chips (we use a 65% cacao chip - but use what you have or what you like!)

Directions :

Preheat your oven to 350F and either grease your loaf pan or line it with parchment paper. My loaf pan is 9”x5”, but I’m sure an 8”x4” would do the trick as well!

Toss the coconut flour, baking soda, spices, and salt in a medium sized bowl and stir with a whisk to combine. Set aside.


Open a can of full fat coconut milk and poor into a small bowl. Whisk until the cream has fully combined. You’ll only be using a little of the coconut milk, so save the rest in the refrigerator for smoothies or to add to your coffee!


In a large bowl, whisk together 1/2 cup of the coconut milk, the eggs, pumpkin, maple syrup, and vanilla. Continue whisking until they are completely mixed.


Pour the dry ingredients into the large bowl with the wet ingredients and whisk once again, stopping when the dry ingredients are well incorporated and the batter is smooth. Use a spatula or spoon to mix in the chocolate chips.


Pour the mixture into your prepared pan, taking care not to let the batter drip down the sides. Level it all out by giving the pan a little jiggle and then bake for 50 minutes or until a toothpick stuck in the middle of the loaf comes out clean. If you happen to hit a chocolate chip, just check another area!


Let the loaf cool on the counter - then slice and enjoy! We like to eat this pumpkin bread for breakfast, but truthfully it’s delicious any time of day. Happy fall and happy baking friends! May this new season be filled with light (and plenty of yummy things to eat!).

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