It’s October, otherwise known as the month that swallowed a pumpkin! Pumpkin and pumpkin spice flavored foods are everywhere you look, from lattes to scones and even potato chips. Gluten free and paleo bloggers are also embracing the pumpkin meme, working to recreate the seasonal flavor in a way that lets us keep to our healthy eating plans.
Here’s the crazy thing though… a lot of those popular pumpkin flavored foods don’t even have any real pumpkin in them! The pumpkin spiced latte that comes in a white and green cup? NO PUMPKIN! Not even a trace! Pumpkin spice candy coated chocolates? Nope, no pumpkin in them either. Certainly there is real pumpkin in a pumpkin pie bagel? Well, perhaps… if you call “pumpkin flakes” real.
So these paleoified treats are using real and natural ingredients to recreate flavors that use artificial and unnatural flavors to approximate the natural flavor of pumpkin. Hmmm… Seems like it would make the most sense to just cut out the middle part and just enjoy the flavors that nature gives us!
This tasty pumpkin chocolate chip bread (who are we kidding here… it is really more like cake, just in a bread loaf shape) is my entry onto the pumpkin bandwagon.
A few notes on ingredients… I used this brand of canned pumpkin, but you could definitely use homemade pumpkin or squash puree. I’m a big fan of using coconut flour rather than almond flour because I don’t currently eat nuts, but I find pure coconut flour baked goods to be either too dense or too eggy. I’ve discovered that a blend of coconut flour and tapioca flour creates an ideal texture that would fool almost anyone into believing it contains grains. I made the bread with organic and sustainable palm shortening but if you eat dairy, I think it would be great with grassfed butter. To make these truly grain free, make sure that your baking powder does not contain corn starch. Here is the brand that I use. Finally, the chocolate chips are optional (but not really, if you ask me!). I use this brand exclusively now because it is dairy, nut, and soy free. If those aren’t concerns for you, feel free to use whatever chocolate chips you like.
- 1 cup pumpkin puree (canned or homemade)
- 4 eggs
- ⅓ cup honey
- ¼ cup palm shortening (or grassfed butter)
- ½ teaspoon sea salt
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- ¼ cup tapioca flour
- ½ cup coconut flour, sifted to remove lumps
- ½ teaspoon baking soda
- ½ teaspoon grain free baking powder
- 1 cup chocolate chips
- Preheat oven to 350 degrees. Line a small (8½ by 4½ inches) bread loaf pan with parchment paper.
- In medium bowl, mix pumpkin, eggs, honey, and palm shortening.
- In a separate bowl, combine all dry ingredients (salt, cinnamon, spices, tapioca flour, coconut flour, baking soda, and baking powder).
- Combine the wet and dry ingredients, mixing thoroughly so no lumps remain.
- Add chocolate chips.
- Pour batter into prepared bread loaf pan.
- Bake for 45-50 minutes.
Shared with Real Food Forager’s Fat Tuesday, Easy Green Mama’s Gluten Free Tuesday, Kelly the Kitchen Kop’s Real Food Wednesday, Holistic Squid’s Party Wave Wednesday, My Humble Kitchen’s Simple Lives Thursday, The Nourishing Gourmet’s Pennywise Platter Thursday, Peeling Back the Onion Layer’s Healing with Food Friday, Girl Meets Nourishment’s Unprocessed Fridays.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.