Chocolate Chip Coconut Flour Pumpkin Bread
Chocolate Chip Coconut Flour Pumpkin Bread
YOU NEED
- WET INGREDIENTS:
- 1/4 Cup Julie's Real Almond Butter
- 3/4 C pumpkin puree
- 1/3 C nut milk
- 2 Tbl maple syrup
- 2 eggs
- 1/2 C Chocolate chips
- DRY INGREDIENTS
- 1/2 C coconut flour
- 2 Tbl coconut sugar
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 pink salt
Directions:
Preheat oven to 375F, grease an 8×4 loaf pan, set aside.
Combine all dry ingredients in a small bowl.
Combine all wet ingredients in a medium bowl {milk and eggs last}.
Add dry ingredients into bowl of wet ingredients and combine. Fold in chocolate chips, reserving a few for the top.
Transfer batter to prepared pan, sprinkle a few more chocolate chips on top.
Bake pumpkin bread at 375 for about 20-25 minutes, or until inserted toothpick comes out clean.
Let cool before slicing. Enjoy!
I loved storing mine in the fridge.
Combine all dry ingredients in a small bowl.
Combine all wet ingredients in a medium bowl {milk and eggs last}.
Add dry ingredients into bowl of wet ingredients and combine. Fold in chocolate chips, reserving a few for the top.
Transfer batter to prepared pan, sprinkle a few more chocolate chips on top.
Bake pumpkin bread at 375 for about 20-25 minutes, or until inserted toothpick comes out clean.
Let cool before slicing. Enjoy!
I loved storing mine in the fridge.
