Pumpkin Pecan Chocolate Chip Loaf

pumpkin bread.jpeg

Ok let’s just address the elephant in the room this recipe was supposed to be up yesterday, but boy have I been busy! I’m not that person to say that there’s not enough hours in a day, but it totally feels like that the last couple of days. However, fear not I have the recipe for you. It’s moist as heck (I know some people hate that word, but hey!), sweet, and perfect to have at the end of a long day with a cup of tea and a nice thick spread of almond butter on top.

But first I want to say that before you make this one, the picture provided in the post is not the exact recipe. I made two loaves and the first one won, but I photographed the second because it didn’t get devoured before I could snap a picture. So here you have it, my Pumpkin Pecan Chocolate Chip Loaf recipe in the flesh, and just in time before Halloween and Thanksgiving. I hope you enjoy sweet friends!!



Print the recipe HERE

Pumpkin Pecan Chocolate Chip Loaf

Makes: 1 Loaf

  • 1 1/4 cup whole wheat flour

  • 1 cup rolled oats

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 cup coconut sugar

  • 1 tsp allspice

  • 1/2 tsp cinnamon

  • 3/4 pumpkin puree

  • 1/2 cup maple syrup

  • 1/4 cup almond milk

  • 1/2 cup coconut oil (melted)

  • 1 tsp vanilla extract

  • 1/2 cup chocolate chips

  • 1/2 cup chopped pecans

Method: Preheat the oven to 350F and grease a loaf tin using coconut oil. In a medium sized bowl mix together all of the dry ingredients. In a second bowl whisk together the pumpkin, maple, almond, coconut oil, and vanilla. Slowly fold the dry ingredients into the wet and mix until well combined. Fold in the chocolate chips and walnuts. Pour the batter into the loaf tin and bake for 35-45 minutes or until cooked through. Allow to cool and remove gently from the loaf tin. Cut into slices and enjoy!