Chocolate Chip Pumpkin Bread

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Servings: 8 Prep: 25 min Cook: 70 min Dairy Free Gluten Free Low Carb Paleo Kids Make Ahead Breakfast Oven Simple Added 7 months ago Updated 7 months ago

Missing nutrition data for: Fresh Nutmeg, Coconut Sugar, Pumpkin Puree, Almond Flour, Dark Chocolate Chips

Ingredients

½ teaspoon fresh nutmeg ⚠

½ cup refined coconut oil

¾ cup coconut sugar, or sucanat ⚠

4 eggs

1 teaspoon vanilla

¾ teaspoon cinnamon

¾ teaspoon baking soda

¼ teaspoon sea salt

¾ cup pumpkin puree, or squash ⚠

1 ½ cups almond flour ⚠

½ cup dark chocolate chips ⚠

Instructions

1. Preheat oven to 350F. Grate nutmeg.

2. Grease a loaf pan thoroughly with coconut oil.

3. Cream together coconut oil and coconut sugar or sucanat.

4. Beat in eggs.

5. Stir in vanilla, spices, baking soda, and salt. Add the pumpkin puree or squash.

6. When well combined, add the flour and chocolate chips; stir until combined.

7. Bake on center rack for 45-50 minutes until an inserted knife comes out mostly clean.

8. Allow to cool, slice, and serve.

Per serving incomplete

155

Cal

Carbs

16g

Fat

Protein

Carbs 1%

Fat 92%

Protein 7%