Notes: I'm a huge fan of spices, so if mine seem excessive...feel free to scale back. Also, I don't add much sweetener because the chocolate chips have sugar (and, hello, CHOCOLATE) to compensate. Add more if you hate chocolate (and puppies).
Special Note: I'm baking in Utah at 4,500 feet- if you don't live in the mountains, reduce the flour by about 1 Tablespoon and modify the baking time...unless you like dry bread (just like using regular recipes up here gets me half-baked-gooey-gummy bread). Just sayin'.
6 Tablespoons butter, softened (unsalted)
3-4 Tablespoons honey
5 Medium or 4 large/xl eggs
~2 cups pumpkin puree
1/2 cup + 1 Tablespoon coconut flour
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon ginger
3/4 teaspoon nutmeg
1 Tablespoon tapioca starch (optional, but can help the loaf stay together)
1 teaspoon baking soda
2 Tablespoons lemon juice
1/2- 1 cup chocolate chips
1) Beat butter in a mixing bowl until creamy. Add honey, cream more. Add eggs, beat it all up. Add pumpkin puree, beat more. At this point you should have an orange soup of sorts.
2) Combine dry ingredients (coconut flour through baking soda), add to the wet, mix until well blended.
3) Add lemon juice, mix again.
4) Add chocolate chips, fold/mix to combine (Do as I say, not as I did tip: The chips sank in mine...so try to distribute the chips evenly). The texture should be pourable - not too thick, not too thin.
|Kinda like this.|
5) Pour mixture into a greased/parchment paper lined loaf pan - I used an 8.5" x 4.5" x 2.5"
|Smooth the top for even baking|
|After some cooling. The top was initially a bit domed|
|Still pretty warm|