Guys, guys, guys, guys, guys!!!! Oh. My. Gosh. I fixed the BEST pumpkin chocolate chip bread EVER last weekend and it was everything I wanted and more! Do you know that feeling when you’re fixing something and you’re crossing your fingers that everything will turn out okay, because you have your doubts that it’ll taste good? That was me! But it couldn’t have turned out better 🙂
This pumpkin bread is full of protein and other nutrients, is not full of refined sugar, dairy- and gluten-free, and SO moist! The cinnamon in the bread are a great contrast to the chocolatey-goodness on the top. I’m at a loss for words with this recipe but all I can say is – try it!
I know I’ve been wanting to fix a pumpkin bread for pretty much the entirety of October, but couldn’t find a recipe that I could feel good about eating or that seemed healthy enough. I generally love to incorporate protein powder into my baked goods for the added nutrient value, and I love this protein since it doesn’t denature when heated.
Anyway, if you’re not ready yet to say good-bye to fall this is definitely a recipe to try out! And I could imagine it tasting great with pecans or dried cranberries. 🙂
Questions for you:
- Are you ready for Winter yet, or are you still clinging to Fall?
- Do you like to use protein powder in your baked goods? What do you bake with it?
- How do you like to use pumpkin?
Pumpkin Protein Chocolate Chip Bread:
(Recipe from Rachel Bauer)
1 cup pumpkin puree (unsweetened)
1/3 cup full fat coconut milk
1/3 cup pure maple syrup
1 tsp. vanilla extract
1 1/2 cup blanched almond flour
1/4 cup tapioca flour
1/2 cup Shaklee Pumpkin Spice Life Shake
1 tsp. baking soda
1 tbsp. pumpkin pie spice
1 tsp. ground cinnamon
Pinch sea salt
Dairy-free chocolate chips
Preheat oven to 350. Whisk eggs, pumpkin puree, coconut milk, maple syrup and vanilla extract together. In another bowl whisk almond flour, tapioca flour, pumpkin spice protein, baking soda and spices together. Slowly mix dry and wet ingredients together until well incorporated.
Grab a loaf pan and line with parchment paper. Pour batter into loaf pan and sprinkle chocolate chips over it (I used about 1/4 cup chocolate chips). Bake in oven for 45 minutes or until toothpick comes out clean, and top is golden brown. Let cool before removing from loaf pan. Serve, and enjoy!