From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Preheat the oven to 350 degrees. Grease a standard loaf pan with cooking spray and set aside.
2
Beat the eggs lightly in a large bowl. Add the coconut sugar, oil, milk and pumpkin, and whisk thoroughly to combine.
3
Add the flour, then sprinkle the baking powder, baking soda, spices, and salt over the flour and stir just until combined. Fold in the chocolate chips.
4
Pour the batter evenly into the prepared loaf pan and bake 50-60 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Cool completely on a wire rack. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Pumpkin Pie Spice 🎃Lightly toast the pumpkin pie spice in a dry pan for 30 seconds before adding to the batter to intensify and bloom the warm fall flavors throughout the bread.
- Chill Your Chocolate Chips ❄️Freeze the mini dark chocolate chips for 15 minutes before folding them into the batter so they hold their shape and distribute evenly without melting into streaks.
- Don't Overmix the Batter 🥣Mix only until ingredients are just combined to avoid developing gluten, which would result in a dense, tough crumb instead of the light and fluffy texture this recipe promises.
- Test for Doneness with a Toothpick 🪝Insert a toothpick into the center—it should have a few moist crumbs but no wet batter, as this bread continues to set slightly as it cools, preventing dryness.
- Cool in the Pan First 🧊Let the bread rest in the loaf pan for 10-15 minutes before turning out onto a wire rack to cool completely, which prevents cracking and allows the structure to set properly.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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