Pumpkin season is in full swing and we can’t get enough!  Our family favorite this time of year is the easiest chocolate chip pumpkin bread that is gluten, dairy free, AND delicious!  Just dump the ingredients in the mixer and go.
We love our treats in the Burn Fat and Feast program and I guarantee you this recipe will be on repeat throughout the season.

What You Need: 

3 cups coconut sugar
4 eggs
1 cup oil
1/2 tsp salt
1 tsp cinnamon
1 cup chocolate chips (we love enjoy life brand)
1 tsp nutmeg
2/3 cup water
1 15 oz can pumpkin purée
3 1/2 cups almond flour
2 tsp baking soda

Baking Instructions:

Mix all ingredients in order listed above. Pour into 2 greased and floured baking loaf pans. Bake at 350 degrees for 70 min or until toothpick comes out clean.
Slice and enjoy!!!
But sure to head over and watch Wesley and I make this super simple chocolate chip pumpkin bread recipe together in a cute Reels over on Instagram.
What is your take on pumpkin flavored everything?  Are you a fan?  Tag @burnfatandfeast if you make this recipe and tell us what you think.
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