Chocolate Chip Pumpkin Bread
How to make chocolate chip pumpkin bread: perfect for breakfast, dessert, or a late-night snack. Modify to fit any of your dietary needs!
Ingredients
- ¼ cup liquid coconut oil
- ¼ cup honey *buy local honey if you can - helps with environmental allergies!
- ¾ cup organic pumpkin puree
- ¾ cup unsweetened applesauce *or you can sub this for 3 eggs or 3 flax eggs (sometimes I do half eggs, half applesauce)
- 1 cup almond flour
- ½ cup coconut flour
- 2 tbsp collagen peptides *if you use unflavored, you won't even taste this! I like to use Vital Proteins brand, but there are many options out there
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 scoop plant-based protein powder *I like the Olly Vanilla Plant-Based powder - recommended to me by a nutrition for not having all the nasty, fake junk that other protein powders are chock-full of!
- 1 cup dark chocolate chunks *I swear by the Hu Gems - perfect for baking and snacking!
Instructions
- Preheat oven to 350 degrees and grease loaf pan with coconut oil
- Mix together until combined: coconut oil, honey, pumpkin puree, and applesauce (or eggs)
- Add in: flours, collagen peptides, baking powder, protein powder, and cinnamon
- Fold in dark chocolate chunks and pour into loaf pan (*Optional but highly recommend: sprinkle additional dark chocolate chunks on top)
- Bake for 35-40 minutes or until toothpick inserted in middle comes out clean