Healthy Pumpkin Bread

coconut oil  pumpkin puree  maple syrup vanilla extract eggs almond milk all purpose flour  whole wheat flour  salt baking powder baking soda ground ginger ground nutmeg  cinnamon  chocolate chips

what you'll need:

wet ingredients

In a measuring bowl, melt the coconut oil. stir in the remaining wet ingredients including the pumpkin puree, vanilla, eggs and milk. Mix until smooth.


dry ingredients

add all dry ingredients to the same bowl. mix until just combined. Fold in the chocolate chips.



scrape the mixture into the prepared loaf pan. Scatter a few extra chocolate chips on the top. Bake for 55 minutes- 1 h 5 m, until a toothpick inserted in the middle comes out clean.



allow to cool completely. run a knife around the outside of the pan to loosen, then invert the pan and give it a couple of firm smacks to release the loaf from the pan.


1. grease a mini muffin pan with oil 2. add around 1.5 tablespoons batter per muffin 3. bake at 325°F for 15-20 min...mine were perfect at 18 min

make mini muffins:

on the blog

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