Choco Chip Pumpkin Bread

Light, moist, and oil-free. This pumpkin bread recipe will properly fuel you for the day! This velvety bread is a perfect pair for your daily dose of coffee or tea. The bread is egg-free, so this recipe is inclusive for everyone in the family - especially to the members with allergies or sensitivities.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings servings

Calories 114kcal

Ingredients

1 cup spelt flour or all-purpose flour
1 cup canned pumpkin or pumpkin puree
1/2 cup milk of choice
2 tablespoons ground flax
1 1/2 teaspoons pure vanilla extract
1/4 cup granulated sugar of choice (plus 2 tablespoons xylitol)
2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/16 teaspoon pure stevia extract (or additional 2 tablespoons sugar of choice.)
1/2 cup mini chocolate chips

Instructions

Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan and set aside.
In a medium mixing bowl, whisk together the pumpkin, milk, flax, and vanilla. In a large mixing bowl, combine all remaining ingredients per serving and stir very well.
Pour wet ingredients into dry and stir until just evenly combined. Transfer the batter to the prepared pan. Bake for 40 minutes or until the loaf has risen and a toothpick inserted into the middle comes out clean. Remove from the oven and let it cool before slicing.
Refrigerate leftovers in a covered container for up to 6 days.

Notes

For a gluten-free version, substitute the flour with a gluten-free counterpart then add 1 teaspoon xanthan gum with the gluten-free flour.
To make the recipe lower in histamine:
- Pumpkin may or may not be tolerated. If not tolerated, you can substitute with pureed butternut squash instead.
- Chocolate is a histamine trigger. Replace with other flavors such as white chocolate. Or you may also opt to use fresh low histamine fruits such a blueberries and apricots.

Nutrition