Anti Inflammatory Pumpkin Chocolate chip bread
What’s more fall than a pumpkin bread? Nothing. But what’s better? Maybe an anti inflammatory, gut healthy, fiber filled, naturally sweetened, dairy free, gluten free, chocolate chip pumpkin loaf. May I present to you the healthy sweet treat of your fall dreams? My anti inflammatory pumpkin chocolate chip bread. This loaf is super easy to make, has only natural whole food ingredients and can be a breakfast treat, afternoon snack or desert. This is a one bowl wonder that comes out super moist, just the right amount of sweet, and won’t bother those of you with sensitive tummies. Gluten free baking can be tough, but this one is a game changer.
Pumpkin is a seasonal food that is recommended to eat in the fall in Chinese medicine. Pumpkin has nourishing and balancing properties for the spleen and stomach and is correlated with the earth element. Pumpkin is also a great detoxifier, which is our main focus in autumn according to seasonal living based on Chinese medicine. Pumpkin can boost “qi” or energy, and is high in anti oxidants, fiber and Vitamin A.
Ingredients
3/4 cup organic pumpkin puree
2 pasture raised eggs
1 tbsp vanilla extract
1/2 cup maple syrup
1/4 cup organic coconut oil
1 and 1/4 cup freshly made oat flour
1 cup almond flour
2 tbsp tapioca flour
1 tsp baking soda
1/4 tsp baking powder
pinch of salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice
Dark chocolate chips (measure with your heart)
Instructions
Start by preheating your oven to 350°F.
Grab your large mixing bowl and start by combining your pumpkin puree and eggs.
Then add in your maple syrup, coconut oil and vanilla extract. Mix well, but don’t overbeat. A hand whisk will do just fine here.
Now we’ve reached the only slightly labor intensive portion of this recipe. I personally like to make my own oat flour, from scratch. Oat flour can easily develop mold and get stale, so I like to make my own from organic, gluten free, glyphosate free oats. I also use quick cooking oats in all my baking. I recommend Bob’s Red Mill for this recipe. Simply measure out 1 and 1/4 cups of your oats and blend them into a fine flour using a blender or food processor.
The other key trick here is to sift these in using a fine mesh strainer. This helps to remove any unprocessed chunks or unwanted bits from your flour. I sift in both the freshly made oat flour and my almond flour. Simply add these into the bowl with your wet ingredients and mix in until fully incorporated.
Then add your tapioca flour, baking soda, baking powder, salt and spices. For pumpkin pie spice, I love this one from Trader Joe’s. Mix well.
Finish by adding your dark chocolate chips and any other mix ins your heart desires, such as walnuts. To keep this anti inflammatory, choose your chocolate wisely. I’ve been loving the Enjoy Life Dark Chocolate Morsels. These do have some cane sugar, shocking! But, they are free from all other fillers and additives and the taste is on point. If you are trying to avoid sugar all together, opt for Lily’s or HU Chocolate.
Pour your batter into a loaf pan lined with parchment paper and bake at 350°F for 45 to 50 minutes or until a butter knife comes out clean when inserted.