Pumpkin Chocolate Chip Bread | Gluten-free

Prep Time

10 minutes

Cooking Time

35 minutes


1 loaf


1 cup organic pumpkin
1/4 cup coconut oil
2 eggs
4 medjool dates, pitted and chopped
2 tablespoons pure maple syrup, grade b
1 teaspoon vanilla extract {no alcohol}
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon unrefined sea salt
1/2 teaspoon cinnamon
1/2 cup coconut flour
1/2 cup buckwheat flour or almond flour
1/3 cup mini-chocolate chips - Enjoy Life brand are my favorite


Preheat the oven to 350. Prepare a loaf pan with unbleached parchment paper.

Combine the pumpkin, coconut oil, eggs and mix thoroughly. Next add the remaining ingredients - but the chocolate chips. Mix until well combined, but do not overdo it. Let the mixture sit for about 5 minutes to thicken up. Add chocolate chips and mix them around until well combined.

Place the mixture in the loaf pan and flatten it out with a spatula.

Bake for approximately 35-40 minutes. It's ready when a knife comes out clean and edges are browned. Allow to cool on a wire rack. Store in an airtight container in the refrigerator.


KP original