Wait til you see how great your house will smell! Cooking times on this may vary a bit. Feel free to mix up the flours and sugars, but I have found the combination below to work perfectly. It makes for a rather chocolately bread. If you like less, use less chocolate chips.
Makes 2 9x5 loaf pans
2 cups coconut sugar
1 stick melted butter (grass fed would be awesome)
½ cup melted coconut oil
4 eggs, lightly beaten
15 ounces canned unsweetened pumpkin (1 can)
1 cup all purpose flour
¾ cup coconut flour
¾ cup almond flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1.5 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
2/3 cup organic whole milk
1 bag good quality dark chocolate chips
⅓ cup chopped pecans (optional)
Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugars, butter, and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and milk into wet mixture, alternating. Fold in chocolate chips & pecans. Divide batter between two loaf pans. Bake about an hour or until toothpick comes out clean. Let stand 10 minutes. Remove from pans and cool.
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