High Fructose Corn Syrup Free Pumpkin Chocolate Chip Bread
Total time1 hr 30 min
Prep time15 min
Cook time1 hr
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Learn more →Ingredients
10 servings
- ⅓ cup coconut oil, melted and slightly cooled
- ½ cup pure maple syrup
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 ¾ cups whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¾ cup dark chocolate chips (70% cacao or higher)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a thin layer of coconut oil.
- 2
In a large bowl, whisk together the melted coconut oil and maple syrup until combined. Add the eggs one at a time, whisking after each addition, then whisk in the pumpkin puree and vanilla extract until smooth.
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