You’re probably already fully entrenched in all things fall (cue pumpkin spice, too many apples to deal with, etc.) but what kind of person would I be if I didn’t give you yet another pumpkin recipe?
This is the pumpkin bread of your dreams. From the texture, to the chocolate chips, it’s the perfect fall (or anytime treat) without any overpowering flavors. Even if you aren’t the biggest fan of pumpkin, I have a feeling you’ll love these.
The pumpkin puree make these bars moist (yeah I said it) and the blend of coconut and almond flour create the perfect fluffy texture. Not to mention, they are dairy-free, gluten-free, AND grain-free!
All you need is:
Almond Butter (or any nut butter of choice!)
Minimal, real ingredients make the best treats. Try these for yourself and bring to a fall gathering, to work, or school. I love to pair these with my afternoon cup of tea or coffee. Or you could eat them with a pumpkin spice latte if you’re feeling REALLY dangerous.
As always, tag me @DADAEATS and #DADAEATS on Instagram so I can see your lovely creations!
Paleo Chocolate Chip Pumpkin Bread Bars (Grain-Free, Gluten-Free, Dairy-Free)
- 1/2 cup pumpkin puree
- 1/2 cup coconut flour
- 3/4 cup almond flour
- 1/4 cup creamy almond butter (or sub peanut, sunflower butter, or cashew butter)
- 2 eggs
- 1/3 cup coconut sugar
- 1 TBSP coconut oil, melted and cooled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp pumpkin spice
- 1/2 tsp cinnamon
- 1/3 cup chocolate chips (plus more for the top)
Preheat oven to 350 degrees and prepare an 8x8 pan by greasing lightly with coconut oil.
In a medium bowl, whisk together coconut flour, almond flour, baking powder, pumpkin spice, cinnamon, baking powder and baking soda. Set aside.
In a small bowl, beat eggs.
In a separate bowl, cream together beaten eggs, pumpkin puree, almond butter, melted and cooled coconut oil, vanilla extract, and coconut sugar.
Add the pumpkin puree mixture to the flour mixture and stir to combine, being careful not to overmix.
Fold in chocolate chips.
Transfer batter to your prepared pan.
Bake for 18-20 minutes or until a knife inserted in the center comes out clean. Let cool for 10 minutes before slicing into bars!