Pumpkin Chocolate Chip Bread (gluten free)

Since it’s already September, I’ve decided to officially kick off pumpkin season. Because I just love a good Pumpkin Chocolate Chip Bread.

Ok, so my kitchen has been smelling really good this week.  I decided that now that school is back in session, it’s officially fall.  And fall means baking all the fall things. And since pumpkin is my favorite fall thing, here’s what I got for you today:

This is what I call pumpkin heaven.  Moist delicious pumpkin bread scattered with mini little chocolate chips.  Oh My Goodness!  So good!

To be completely honest, I usually go kicking and screaming into fall every year.  I just adore summer and hot weather.  I am in my element wearing flip flops and shorts. Beach girl at heart.  So I have to admit, I think baking is my way of consoling my summer loving soul as the weather turns cooler. Don’t hate me.  I know lots of people who look forward to the cool crisp days of fall.  I’m just not one of them.

But this pumpkin chocolate chip bread could (and does) make it a bit easier for me. Imagine a warm, sweet, spicy smell drifting out of the oven as you sip ginger tea on a cool fall morning. I can live with that!

So while we are on the topic of fall, tell me how fall is for you?  Do you love it?  Do you look forward to the falling leaves and rainy days?  Are you so excited that the kids are back in school?  Or is it a mixed bag like it is for me?

One of the things I have learned about fall is that it’s a really good time to up my self-care game. Keeping my immune system in tip top shape as we transition into fall can help me avoid some of those runny noses and coughs we see this time of year.

I usually start each fall with a pledge to get more sleep as the days get shorter and the nights get longer.  Our bodies need more sleep during the colder months. Switching to warmer, nourishing foods helps my body stay strong and healthy.

I also start using my essential oils a lot more.  Thieves is a fall favorite to give the old immune system a boost. Elderberry syrup is another immune booster that we love.  It’s super easy to make at home. Get my recipe HERE. And don’t forget about cod liver oil.  It’s a great source of Vitamin A and D. Rosita Cod Liver Oil is our favorite as it comes from a clean source and has a mild taste.

Want to know more?  Be sure to check out 5 Tips for Transitioning into Fall and 7 Simple Ways to Boost Your Child’s Immune System. 

OkOk…. I really got off track there.  Let’s get back to that Pumpkin Chocolate Chip Bread I was talking about. I’ve made 4 loaves of this bread this week. (I may be a bit obsessed!) But I was trying to get the texture JUST right. Here’s what I decided:  if you like a super moist pumpkin bread, use a wet sweetener like maple syrup.  If you prefer a drier (but equally delicious) bread, use a dry sweetener like coconut sugar.  Either way, it will be delish.  Options are good, right?

I hope you have a smooth and healthy transition into fall.  Look for more fall recipes coming soon.  Because I’ll be over here baking my “I miss summer” blues away.

xo,
Katja

Pumpkin Chocolate Chip Bread (gluten free)

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• Author: Katja from Savory Lotus
• Yield: one 9x5 loaf 1x

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Ingredients

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• 1 1/4 cup blanched almond four ( I use THIS brand)
• 1/4 cup tapioca flour (like this) OR arrowroot powder (like this)
• 2 tbsp coconut flour (like this)
• 1 tsp baking soda
• 3/4 tsp unrefined salt
• 1 1/2 tsp cinnamon powder
• 1/2 tsp ginger powder
• 1/4 tsp nutmeg powder
• 3 eggs
• 1/4 cup ghee, butter, or coconut oil, melted
• 1 cup pumpkin puree (fresh or canned)
• 1 tsp vanilla extract
• 1/2 cup maple syrup OR coconut sugar (like this)
• 1/2 cup chocolate chips plus extra for topping (I use THESE dairy and soy free mini chips)

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Instructions

1. Preheat oven to 350’F. Grease a 9 inch loaf pan or line with parchment paper. Set aside.
2. In a large bowl, combine dry ingredients (almond flour, tapioca, coconut flour, baking soda, salt, spices, and coconut sugar, if using). Set aside.
3. In another bowl, whisk together wet ingredients (eggs, fat of choice, pumpkin, vanilla, and maple syrup, if using).
4. Pour wet into dry. Mix until well incorporated. Fold in chocolate chips and pour into prepared loaf pan. Scatter extra chips on top to make it pretty.
5. Bake for 50-55 minutes, until top is golden, the center is set, and a toothpick inserted in the center comes out clean.
6. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

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Notes

This recipe can be made with either maple syrup OR coconut sugar. If using maple syrup, add to wet ingredients. If using coconut sugar, add to dry ingredients.

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