Dark Chocolate Chip Pumpkin Bread

GF DF SF

Dry Ingredients

1 ⅓ cup of Bob’s Red Mill Gluten Free 1-1 Flour

1 tsp baking soda

2 tsp cinnamon

⅔ cup Aldi’s coconut sugar

Pinch of salt (yes, I consider this a measurement)

Wet Ingredients

2 whole eggs (or two flax eggs)

1 cup pumpkin puree

½ cup liquid coconut oil

Optional Ingredients:

Dark chocolate chips (my personal fav), walnuts, or whatever you like!

How To

1. Preheat oven to 350 degrees.

2. In a large bowl, combine flour, coconut sugar, baking soda, cinnamon, and salt.

3. In a separate bowl, whisk together eggs, pumpkin puree, and coconut oil.

4. Once mixture is smooth, add wet ingredients to dry ingredients.

5. Option: fold in ½ cup of dark chocolate chips!

6. Coat a bread pan with parchment paper or generously with a cooking spray or oil to avoid sticking.

7. Pour batter in tin and place in heated oven.

8. Bake for 45-50 minutes.

TIP: Use a toothpick to test the center of the loaf near the end of baking - if it comes out clean, it’s done!

Enjoy!