Paleo Pumpkin Chocolate Chip Bread

Course: Breakfast, Dessert, Snack

Keyword: blender, chocolate, chocolate chip, dairy free, fall recipes, gluten free, grain free, paleo, paleo friendly, pumpkin, pumpkin bread, pumpkin muffins, pumpkin spice

Ingredients

1/2 cup almond flour
1/2 cup coconut flour
1 cup pumpkin puree
1/2 cup coconut sugar (any sugar will work)
1/3 cup coconut oil (melted + cooled)
2 eggs
1/2 cup milk of choice (I used homemade cashew milk)
1 tbsp pumpkin pie spice
1 tsp vanilla extract
1 tsp baking soda
dash sea salt
1/2 cup chocolate chips

Instructions

Preheat oven to 350 and line loaf pan with parchment paper.
Blend all ingredients except chocolate chips. You will need to scrape the sides down a couple of times so everything blends evenly. You can also mix by hand if you prefer.
Stir in about chocolate chips.
Transfer batter to loaf pans and flatten out the top. Add extra chocolate chips on top!
Bake for 60-70 minutes or until a toothpick comes out clean. This bread is moist so if there is a little bit on the toothpick, that's fine!
Let cool completely before removing from the pan and cutting.

Notes

The batter for this bread is THICK. You will want to flatten/smooth out the top of the loaf before adding extra chocolate chips and baking.