Deliciously soft and lightly sweetened Chocolate Chip Pumpkin Bread made Gluten and Dairy Free, the perfect fall snack! Say hello to our first Pumpkin recipe of 2020 – Chocolate Chip Pumpkin Bread! This recipe is for you if you: Enjoy fall baking!Love pumpkin baked goods filled with melted chocolate.Are looking for a healthy, naturally sweetened […]
Deliciously soft and lightly sweetened Chocolate Chip Pumpkin Bread made Gluten and Dairy Free, the perfect fall snack!
Say hello to our first Pumpkin recipe of 2020 – Chocolate Chip Pumpkin Bread!
This recipe is for you if you:
Enjoy fall baking!
Love pumpkin baked goods filled with melted chocolate.
Are looking for a healthy, naturally sweetened snack.
Prefer no-fuss one-bowl recipes.
How to make Chocolate Chip Pumpkin Bread (Gluten and Dairy Free)
This one-bowl recipe is simple to make and only requires a few ingredients.
Simply combine the dry ingredients (full recipe below) with the wet ingredients, fold chocolate chips and pecans. Transfer to a loaf pan and bake at 350F for 45-50 minutes!
How to store Chocolate Chip Pumpkin Bread
This loaf can be left out on the counter for a few days in an airtight container, or in the refrigerator for up to one week. Another option would be to freeze for up to 3 months, however, I recommend slicing beforehand so you can pull out a slice when ready to enjoy.
Alternative Ingredients for Chocolate Chip Pumpkin Bread
Swap maple syrup for either apple sauce or a mashed banana.
Use unsalted butter instead of coconut oil, melt and cool before using.
Use arrowroot flour for tapioca flour.
How to make Pumpkin Pie Spice
To make your own pumpkin pie spice, you’ll need:
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
Mix all ingredients and store in an airtight container for up to 6 months.
Note: use as a substitute for store-bought pumpkin pie spice.
How to Make Muffins from a Pumpkin Loaf Recipe
This recipe is also fantastic for muffins!
To make muffins: follow the recipe instructions below and adjust baking time to 25-27 minutes. Recipe makes 8 muffins!
For more Fall recipes, check out my:
So, you’ve made it this far and I’d love to hear from you! If you loved this recipe, leave a comment below, rate and review! Share it with me on Instagram using #yogaofcooking. It always makes my day!
Deliciously soft and lightly sweetened Chocolate Chip Pumpkin Bread made Gluten and Dairy Free.
1 3/4 cups almond flour
1/4 cup tapioca flour, or arrowroot flour
1 3/4 tablespoons pumpkin pie spice*
1 teaspoon baking soda
1 cup canned pumpkin
1/4 tsp kosher salt
1/4 cup coconut oil, melted and cooled
1/4 cup maple syrup
1 teaspoon vanilla extract
2 eggs, room temperature
1/2 cup chopped pecans
3/4 cup chocolate chips, plus more to sprinkle on top
Preheat oven to 350F. Line a loaf pan with parchment paper, greasing the inside well, so that the parchment paper sticks.
In a large mixing bowl, add all of the dry ingredients and whisk together until incorporated.
Next, add the wet ingredients, and mix together using a hand mixer or stand mixer with paddle attachment, until combined. Do not over mix.
Fold in the pecans and chocolate chips.
Transfer batter to the loaf pan and use a spatula to smooth the top. Sprinkle extra chocolate chips on top.
Bake for 48-50 minutes, until a toothpick comes out clean.
Let cool completely before slicing.
*To make your own pumpkin pie spice, read the blog post above.
This can be left out on the counter for a few days, and in the refrigerator for up to one week. You can also freeze for up to 3 months, but I recommend slicing before freezing so you can pull out a slice when ready to enjoy.
You can swap the maple syrup for either apple sauce or a mashed banana.
You can swap butter for the coconut oil
Optional pumpkin pie glaze (whisk together 3/4 cup powdered sugar, 2-3 tablespoons water or nut milk, and 1 teaspoon pumpkin pie spice).
Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.
There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.
You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.
Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.
In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.
Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.
This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.
This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.
Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.
So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.
You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.
You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.
The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.
You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.
It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.