The arrival of fall also marks the arrival of all things pumpkin and/or pumpkin spice-from candles to coffee to Hershey Kisses (which I tried last year and they tasted like I was eating a pumpkin spice scented candle-gross). I’ll admit I do like some pumpkin flavored drinks/foods and especially those that contain real pumpkin.
Because of a storm that impacted our area over the weekend, I was basically stuck in last night due to flooding and high winds and was in a baking mood. I wanted to make a healthier version of pumpkin bread and the use of coconut flour, coconut oil, and maple syrup were great substitutions. I also added some mini semi-sweet chocolate chips and cinnamon chips, which you could omit, but I thought they made the bread even more delicious! I had some for breakfast this morning and reheated it in the oven for about 5 minutes at 350º F.
1 1/2 cups pumpkin puree
2 teaspoons vanilla
1/3 cup pure maple syrup
2 tablespoons coconut oil, melted
1/2 cup coconut flour
1 tablespoon cinnamon
1/4 teaspoon pumpkin pie spice
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup mini semi-sweet chocolate chips
1/4 cup cinnamon chips
Preheat oven to 350⁰ F and lightly grease a loaf pan. In a medium bowl, beat the eggs until they are a light yellow. In small bowl, combine pumpkin puree, vanilla, maple syrup, and coconut oil. Whisk to combine. Add to the egg mixture and whisk till well combined. In another small bowl, whisk together the coconut flour, cinnamon, pumpkin pie spice, baking powder, and baking soda. Fold into the wet mixture along with the chocolate chips and cinnamon chips and stir until just combined. Pour into prepared loaf pan and smooth the top. Bake for 45 minutes. Remove from oven and let cool in pan for a bit before transferring to wire rack to cool completely. Enjoy and remember to share!