Sleep Love Eat

{Grain-Free Pumpkin Chocolate-Chip Bread}

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Hi friends. I am excited to share with you a fabulous Sleep Love Eat original treat today.

Wanting to create an Autumn-inspired comfort food, I tried several different versions of this grain-free bread before landing upon the perfect combination of ingredients. I even drafted an Excel document to track the difference in the recipes, and the pros and cons of each version. Yep, you heard me. Excel. It’s sexy, I know.

Posted last year, our Grain-Free Banana Bread was a big hit, and is one of our most shared recipes, so I used that as my inspiration and base for this delicious pumpkin dish.

This original recipe is seasonal, warm, and chocolatey. It’s the perfect weekend I just slept in way too long and need something delicious for breakfast item. Best served with a giant mug of piping hot coffee.

Ingredients

  • 1 15 oz. can (about 2 cups) Canned Pumpkin
  • 6 Eggs
  • 7 Medjool Dates, pitted
  • 2/3 cup Coconut Flour
  • 1/2 cup Butter, melted
  • 1/4 cup Pure Maple Syrup, Grade B
  • 1 tablespoon Pumpkin Pie Spice
  • 2 teaspoons Vanilla Extract
  • 2 teaspoons ground Cinnamon
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Sea Salt
  • 1/2 cup Chocolate Chips

Instructions

  • Preheat the oven to 350.
  • Using a food processor, mix together the canned Pumpkin and Eggs.
  • Add the pitted Dates, and mix until well-combined.
  • Next, add the melted Butter, Pure Maple Syrup, Pumpkin Pie Spice, Vanilla, Cinnamon, Baking Soda, and Sea Salt. Mix until everything is combined.
  • Add the Coconut Flour last, mixing everything together.
  • The batter will be very thick. Remove the batter from the food processor, and mix in the Chocolate Chips using a spoon.
  • Coat 3 mini-loaf bread pans with a thin coat of Butter to prevent sticking.
  • Add the dough to each pan, until they are 2/3 – 3/4 full.

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  • Sprinkle the tops with extra Chocolate Chips if not enough are visible for your liking.

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  • Bake for 30 minutes, checking every 3 minutes thereafter, checking with a toothpick. The loaves will be ready when the toothpick comes out clean.
  • If the top of the bread begins to brown before the inside of the loaf is ready, simply cover the bread pans with tinfoil and continue cooking to prevent burning.
  • When done, place the mini bread pans on a cooling rack. After 10 minutes, remove the loaves from the pan to continue cooling on the cooling rack.
  • Slice, and enjoy while warm. Store extras in the refrigerator due to the high moisture content.

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CLICK HERE FOR A PRINTABLE RECIPE FOR PUMPKIN CHOCOLATE-CHIP BREAD

Happy eating!

Joey

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4 comments

  1. I made this the other day and it was UNREAL! I made mine as one loaf, however, so it took over an hour to cook, and it also turned out a lot darker in colour than your bread. My dough was quite a bit thinner as well, but the bread still turned out amazing. It was so moist, I almost thought it didn’t cook, but it turned out perfect! Thanks so much for the recipe! =)

    • That’s great to hear, so glad you liked it! The size of the eggs you use will vary the thickness of the dough. We used 6 duck eggs in our last two batches that we made (duck eggs are huge), and the bread came out delicious and was a bit lighter in texture. Mini loaves cook up a bit faster and are more likely to achieve even cooking than 1 large loaf… but, it’s delicious either way :) Thanks for sharing your feedback.

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