This is so perfect for fall. That’s all I can say about my recipe.
Pumpkin Coconut Chocolate Chip Pumpkin Bread
Makes 2 loaves
3C all-purpose flour (I used Cup4Cup gluten-free flour)
1½C semi-sweet mini chocolate chips (soy-free)
1C melted organic cultured unsalted butter, allowed to cool a bit
½C melted organic, extra virgin coconut oil, allowed to cool a bit
¼C organic shredded coconut
4 large eggs (I used 5 small-medium eggs from my chickens)
1t sea salt
1t baking soda
Directions: Preheat oven to 350°. Prepare the loaf pans by greasing with butter or using a Coconut Spray oil. In a large bowl, combine all the dry ingredients: flour, sugar, cinnamon, sea salt, baking soda, and chocolate chips. Give it a quick stir
In a small bowl combine the wet ingredients: pumpkin, eggs, and vanilla. Stir to combine and then add the warm, but not hot, butter and coconut oil. Stir until all ingredients are combined.
Slowly add the liquid ingredients to the dry ingredients. Stir gently and only to combine; do not over-mix or you will create gluten and it will make your bread tough. We’re going for a tender loaf.
Pour batter evenly between the two prepared loaf pans. Tamp on the counter to get the batter to settle and use spoon to even out the top. Sprinkle both loaves with the shredded coconut.
Bake for 1 hour or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10-15 minutes. Remove from loaf pan to a wire rack to finish cooling.
Enjoy. It’s so good.
Note: I use organic ingredients as much as possible and do not always write ‘organic’ into my recipes. All my organic ingredients are found at local farm stands, farmer’s markets, Market Basket, Whole Foods, Vitacost.com, or Amazon.com.