Bom-chicka-wow-wow! Are you ready for another foodgasm? Here’s a recipe for the best pumpkin chocolate chip bread, that also happens to be gluten-free and dairy-free. Note: I don’t even really like pumpkin and this bread is INSANE! So easy too. Grab the recipe below…

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 MY FIRST BREAD IN FOUR YEARS!!!

 

Can you believe that in the four years since I’ve had to give up gluten, dairy, corn, etc., that this is the first time I’m having bread?!

I was on strict AIP for a long, long time and once I started food re-introductions, I was very hesitant to try too much.

Most bread recipes I saw, or most gluten-free bread that you can buy, is still full of ingredients I can’t have. So I’d just kind of put bread out of mind.

 

RACH L MANSFIELD’S PALEO PUMPKIN CHOCOLATE CHIP BREAD RECIPE

 

But one day, I stumbled across Rach L Mansfield on Instagram.

She posts SO many recipes that look delicious, and after making her quick and easy taquitos with my beloved Siete tortillas, I knew she was the real deal. While I don’t know if all of her recipes are gluten-free and dairy-free, I know a good portion of them are, so if you’re in that same boat, meet your new favorite follow.

Sidenote: After browsing Rach L Mansfield’s Instagram page, I checked out her website and loved it so much, I ended up using her same web designer: Saevil Row.

Anyway, all of that to say, I made this Pumpkin Chocolate Chip Bread recipe that Rachel posted and was blown away.

After devouring it in 24 hours, we made another batch, but with a few of our own amendments. You’ll find that recipe below.

But you can find Rachel’s original Paleo Pumpkin Chocolate Chip Bread recipe here.

 

A FEW AMENDMENTS

 

This was super easy to make, with only 5-10 minutes of prep time.

Rachel’s recipe is divine, but we’re not huge coconut fans and didn’t love how you could sometimes feel the coconut chewiness/stringiness, so in our version, we amended that by using more almond flour and less coconut flour.

I also can’t have corn, so instead of store-bought baking powder, I made my own by mixing 1 part baking soda with 2 parts cream of tartar (details here).

The other amendment we made was by adding in even more chocolate (and using semi-sweet chips, not dark chocolate), both in the mixture and sprinkling mini chocolate chips on top. Because #gluttons.

We also didn’t use the Collage Peptides, simply because we didn’t have any on hand, but it sounds like a great way to get in some additional nutrients.

Our version is slightly denser and more chocolatey, but both versions are amazing. So make whichever one appeals to you more. You won’t regret it!

Also, I don’t even really like pumpkin. I know some people are all abut that Pumpkin Spice Life, but I’ve never really loved pumpkin pie or anything pumpkiny. Consider me a convert! I think this mostly taste like chocolate chip banana bread (I can’t have bananas, hence another reason this recipe is so appealing).

Okay, enough rambling, here’s the recipe!

 

PUMPKIN CHOCOLATE CHIP BREAD RECIPE (gluten-free, dairy-free)

Makes 8 slices

INGREDIENTS:

1/4 cup liquid coconut oil

1/4 cup maple syrup

3/4 cup pumpkin puree

3 eggs (or sub 3 flax eggs)

1 tsp vanilla extract

1 1/4 Cup almond flour

1/4 Cup coconut flour

1/4 cup coconut sugar

1tsp baking powder (made my own by combining 1 part baking soda + 2 parts cream of tartar)

1/2 tsp cinnamon

1 1/2 tsp pumpkin spice

3/4 cup semi-sweet chocolate morsels

Handful of semi-sweet mini chocolate chips to sprinkle on top

 

DIRECTIONS:

1. Preheat oven to 350 degrees F and grease a bread pan well with coconut oil.

2. Mix together until well combined: coconut oil, maple syrup, pumpkin puree, eggs, and vanilla extract.

3. Add in the: almond flour, coconut flour, coconut sugar, baking powder, cinnamon, pumpkin spice & mix until well combined (no chunks).

4. Fold in the chocolate morsels and then pour mixture into bread pan.

5. Sprinkle handful of mini chocolate chips on top.

6. Bake for 40 minutes and then cool before slicing (er, if you can resist!)

 

Rachel notes that bread will stay good in an airtight container for 5 days on counter or you can freeze for a couple months. BUT we devoured ours in less than a day, so….there’s that.

Happy eating xo!

And a HUGE thank you to Rach L Mansfield for bringing bread back into my life. I am eternally grateful.

I LOVE BREAD! — Oprah and me

 

 

PHOTOS by Kelly Golightly 

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