I am a firm believer that pumpkin season lasts all through winter. You can fight me on that one if you want. But there is nothing like pumpkin and spices to warm you from the inside out. This AIP pumpkin bread does just that! It’s full of flavor and spice without being super complicated, plus it is made with AIP approved chocolate chunks! Say hello to the best AIP Pumpkin bread with chocolate chips!
You can view the whole recipe for AIP Carob “Chocolate” Chips here! If you are looking for more holiday inspired recipes, check out the “Brown Sugar” Glazed Spice Cake.
Pumpkin bread is one of my favorite fall recipes. When I was a kid my mom and I used to make loaves and loaves of pumpkin bread loaded with nuts and chocolate chips. And it would make the whole house smell, “mmmm-good.” Believe it or not, I didn’t always like pumpkin bread. But one day I realized, gosh-darn-it I was craving some of that sweet, chocolaty pumpkin dessert.
And as always, I needed an AIP version that fit my requirements. I needed a recipe that wasn’t flatbread, didn’t cost a fortune in gluten free ingredients, and still had the chocolate chunks.
And this Thanksgiving, I made it happen. So to all my AIP friends out there, enjoy this AIP Pumpkin Bread with Chocolate chips.
Tips on Making AIP Pumpkin Bread
Can I use a banana instead?
I will say it is possible, but I’m not sure how it will affect the consistency of the bread. You would probably need to use a whole banana and a tablespoon or more of coconut flour. I’ve never made this with a banana so I can’t vouch for the outcome. But, if I was going to try to use bananas instead, that is what I would do.
Can I use a green plantain?
This is a hard no. Imagine using green bananas in banana bread. Bad idea, right? Same principle for this pumpkin bread. Green plantains are much starchier and not very sweet. Using green plantains would change the flavor and consistency of the bread.
You want to start by making the chocolate chunks for this recipe so they have long enough to solidify. They need about 10 minutes in the freezer to get solid enough to chop into chunks. You don’t have to add these chocolate chunks to your recipe if you don’t want to. And depending where you are on the reintroduction phase, it may be safe to use REAL chocolate. But I mean, it’s the holidays so if you are feeling a little frisky, use the real chocolate.
You can find the recipe for AIP Carob “Chocolate” Chunks here!
Steps for Making AIP Pumpkin Bread
If you don’t have any AIP Chocolate Chunks on hand, start by making a batch. You need them to freeze for about 10 minutes before you use them. So you’ll want to make them first!
Next, Start by preheating the oven to 350 degrees Fahrenheit.
Cut the plantain in half and peel. Blend plantain until smooth. Depending on the ripeness of the plantain, you may need to add some of the milk to the blender to make sure the plantain completely blends.
Once it is blended, mix in the pumpkin, coconut sugar, maple, and spices. Mix until smooth.
Add the dry ingredients to the pumpkin mixture. Measure the cassava flour, coconut flour, arrowroot flour, salt, and baking soda into the bowl and mix.
Next add the coconut milk and mix until smooth.
Once you have the batter ready, get the chocolate from the freezer (if you have just made it), remove it from the plate, and chop it into chunks.
Add the apple cider vinegar to the batter and mix. Then fold in the chocolate chunks. Pour the batter into the pan and sprinkle the top with coconut sugar.
Bake in the oven for 25-28 minutes on 350
Looking for more Holiday Inspired Recipes? You might want to check these out!
AIP Pumpkin Bread with Chocolate Chunks
Ingredients
- ⅓ Cup Pumpkin
- ½ Ripe plantain yellow with brown spots
- ⅓ Cup Coconut milk
- 1 Tablespoon Olive oil
- 1 ½ Tablespoon Maple syrup
- ¼ Cup Coconut sugar
- ¼ Cup Coconut flour
- ¼ Cup Cassava flour
- ¼ Cup Arrowroot flour
- ½ Teaspoon Baking soda
- 1 ½ Teaspoon Cinnamon
- ¼ Teaspoon Cloves
- ¼ Teaspoon salt
- 1 Tablespoon Apple cider vinegar
- 1 Recipe Chocolate Chunks about 1/3 cup (Link to recipe in the notes)
Instructions
- If you do not have AIP Carob "Chocolate" Chunks, start by making those. They take about 5 minutes to make and then need to freeze for about 10 minutes.
- Start by preheating the oven to 350 degrees Fahrenheit.
- Cut the plantain in half and peel. Blend plantain until smooth. Depending on the ripeness of the plantain, you may need to add some milk to make sure the plantain is well blended.
- Once it is blended, pour into a mixing bowl and mix in the pumpkin, coconut sugar, maple, oil, and spices.
- Measure the cassava flour, coconut flour, arrowroot flour, salt, and baking soda into a small bowl and mix. Then add the dry ingredients to the into the bowl with the wet ingredients and mix until a dough forms.
- Next add the coconut milk and mix until smooth.
- Add the apple cider vinegar to the batter and mix. Then fold in the chocolate chunks. The batter will be thick.
- Pour the batter into a 9x5 loaf pan and sprinkle with coconut Sugar. Bake in the oven for 25-28 minutes on 350
