Well, as soon as the Autumn leaves start changing, and Starbucks releases their pumpkin spice lattes, that means it's time to start celebrating, even if it is still 80 degrees. I celebrated with grain-free/dairy-free chocolate chip pumpkin bread! I abuse pumpkin puree until January comes around and it is time to use another flavor to bake with.
This bread had turned out so moist and delicious every time I've made it. In fact, I'm eating a piece with my coffee as I share it with you!
- Just under 1/2 cup coconut flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 3/4 cup honey or agave
- 4 eggs
- chocolate chips to your taste