Chocolate Pumpkin Bread

By Libby Louer
March 3, 2015
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Author Notes: Pumpkin recipes are blowing up Pinterest this year, more than I remember seeing before. I love the put-pumpkin-in-everything craze as much as anyone, but this year I’m feeling a bit overwhelmed by it all. Maybe because it started too early, before I was even thinking about pumpkins. Maybe because I’ve had pumpkins on my porch for almost 2 months and I’ve yet to actually cut one open. Either way, I’m late to this game.Libby Louer

Serves: 1

  • 6 eggs 1/2 c. coconut oil 1/2 c. coconut flour 3/4 c. pumpkin puree 1 tsp baking soda 1 tsp vanilla extract 1 tsp pumpkin pie spice 1/2 c. chocolate chips
  1. Preheat oven to 350. If hardened, melt coconut oil on the stove top. Combine melted coconut oil with dry ingredients and mix well. Add in wet ingredients and stir until smooth, adding chocolate chips in at the end. Grease a loaf pan with coconut oil. Pour the batter into the loaf pan and bake for 45 minutes or until a knife inserted into the middle comes out clean.

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