When you can get pureed pumpkin in a can, pumpkin season is never over 🙂
I, like nearly every second person on the planet, loves all things pumpkin, ESPECIALLY Pumpkin Bread. I know I reference my mom a lot in my blogs, but she always makes the best food – she’s absolutely my cooking inspiration. (She can back it up, too, having gone to culinary school!) So of course, mom always made kick butt pumpkin bread, with chocolate chips, of course!
She always tried something new to make it even better — sour cream for moisture, brown sugar versus white sugar, etc. So for me, the thought of trying a sugar-free pumpkin bread was pretty daunting. How could it ever live up to mom’s breads??
Well, finally, because really I just wanted to eat some dang pumpkin bread this season, I decided to give a sugar-free pumpkin bread a whirl.
I try, as much as absolutely possibly can, avoid any sort of sweeteners in my recipes. If I do need to use something to cook with, I will either use local honey that I buy at my farmer’s market, or Stevia. But honestly, I don’t like using them at all if I can help it.
For other breads like banana bread, there is a natural sweetness brought out by the ripened bananas – pumpkin on the other hand, if you’ve ever tasted plain, ain’t that sweet. So instead of adding a sugary substitute like honey or stevia (although you are welcome to if you would like) I opted instead to just use a good amount of cinnamon, pumpkin pie spice, and vanilla to bring out the sweetness of the pumpkin naturally. I also decided to add Enjoy Life vegan dark chocolate chips, which are very low in sugar. I’m going to have dark chocolate, this is what I go for.
To be both low-carb, gluten-free and grain-free, I used almond flour, which is my go-to flour for pretty much everything. You can use coconut flour, however beware, the ratio is not the same as almond flour. Coconut flour dries out more, so you will likely need to add more coconut oil in order to keep it moist. You can always blend flours, too, if that’s your preference, but again, this is tested with almond flour, so keep in mind the texture may come out differently if you go with another kind.
I am more than pleased with the results of my pumpkin bread, if I do say so myself! It was perfectly moist, and while the bread itself wasn’t super sweet, the chocolate was the perfect addition and balance. My pumpkin bread craving has officially been satisfied. This recipe can also be used for Pumpkin Chip Muffins – just swap the loaf pan for a muffin tin and use parchment muffin cup liners!
The best part by far, which is the same for both mine and my mother’s recipe, is eating it while it’s still hot, the chocolate chips obey gooey delicious in your mouth, sticking to the roof of your tongue like cinnamon molten lava.
- 1 cup pumpkin puree
- 4 eggs
- 1/2 cup cashew butter
- 1/2 cup almond flour
- 1/4 cup coconut oil softened
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla
- 1 cup dairy-free dark chocolate chips Enjoy Life is my go-to brand
Preheat oven to 350 degrees F. Combine pumpkin puree, eggs, cashew butter, almond flour, and coconut oil into a large mixing bowl, and mix together using an electric hand mixer.
Next combine remaining ingredients except for the chocolate chips, and mix again using the hand mixer. Add chocolate chips and gently mix using a rubber spoon.
Line bread pan with parchment paper - which is important to use because alternative flours like almond flour (coconut flour especially does this) sticks to the pans even with spraying with an oil. No need to spray with oil because of the parchment paper, though. Pour mixture into the loaf pan and bake for about 45 minutes, until when testing with a knife or toothpick it runs clean (melted chocolate coming on the knife is okay, though, just make sure no batter is.) Let cool slightly before serving.
If your kitchen isn’t already stocked with a loaf pan, you can’t survive without one now! You can always make these in muffin form if you’re in a pinch. But I love the handles on this pan!
I buy the big bag of Bob’s Red Mill Almond Flour. It’s incredibly fine and I use it from breading chicken for pan-frying and all my baking needs.
Kitchen Aid makes fantastic small appliances for the kitchen, plus I love the colors!