There's nothing better than fresh baked goods at the thanksgiving table. Throw in pumpkin flavor, and it makes for the ultimate autumn treat that your company will love! This recipe is the perfect bread side dish or it can be used for a dessert option for your Thanksgiving spread. We also put a healthier twist option on the classic pumpkin bread that will leave you and your guests wanting more.
Ingredients:
- 1 3/4 cup cassava flour, 1-to-1 gluten free flour, or regular all-purpose flour
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 3 tsp baking powder
- 1 tbsp pumpkin spice
- 1 tsp cinnamon
- 2 eggs
- 1 cup pumpkin
- 2 tbsp maple syrup
- 1/2 cup coconut or olive oil
- 1/4 cup unsweetened coconut or almond milk
- 1 tsp vanilla extract
- 1 cup chocolate chips (Whatever your choice - dark chocolate, milk chocolate or semi-sweet are all delicious!)
Directions
- Preheat the oven to 375F and line a 9″ loaf pan with parchment paper
- In a large bowl, whisk together flour, baking soda, baking powder, pumpkin spice, cinnamon, and coconut sugar
- Add eggs, pumpkin puree, maple syrup, vanilla extract, and oil then mix until well combined
- Add the chocolate chips for flavor!
- Place the loaf tin into the oven and bake for 50-55 minutes (Use a knife or toothpick to see if it comes out clean).
- Allow to cool for 10 minutes before removing loaf from the pan and enjoy!