Autumn is one of my favorite seasons with it’s vibrancy of colors, flavors and fun festive activities. I always look forward to pumpkin treats. Do you?!

I LOVE pumpkin everything around this time of the year! Anything from pumpkin coffee, desserts, soups and other main dishes that involve this super food item. What is your favorite recipe?

 

This simple super food dessert has numerous health benefits besides being so yummy. My concocted treat is just created in one bowl for mixing, it is so moist and flavorful. It’s so good that it’s hard to just have one slice. It’s made with fresh pumpkin along with healthier food choices than most conventional bread styles. A recipe easily to modify to your liking. Below are helpful alternatives and pumpkins numerous health benefits

 

 

THE HEALTH BENEFITS OF PUMPKIN:

 

Pumpkin helps to maintain a healthy weight due to the nutrients it provides naturally.

 

Builds healthy bones due to the magnesium levels in which helps to transport the calcium in the body.

 

Regulates blood pressure levels.

 

Helps to reduce stress in the body due to tryptophan.

 

Due to levels of vitamin C it reduces risk of injuries.

 

Promotes healthy heart due to a healthy amount of fiber in pumpkin.

 

And lastly, strengthens eyesight in the long term with abundant levels of vitamin A.

 

There are many other nutritional values in this super food item.

 

 

 

 

BUT anyway, let’s scroll down to the recipe………………………………………..

 

 

 

 

 

 

 

SERVES: 1 loaf

 

 

INGREDIENTS:

1/3 cup olive oil, cold pressed

1/2 cup maple syrup, pure

2 eggs, pasture raised

1 1/4 cups pumpkin puree

1/4 cup almond milk, non-GMO

1 1/2 tsp pumpkin spice

1 tsp baking soda

1 3/4 cups half coconut and regular flour

1/2 tsp sea salt

1/2 cup dark chocolate chips

pinch of cinnamon sprinkled on top

 

 

 

INSTRUCTIONS:

Preheat the oven 325 degrees. Grease a 9×5 inch loaf pan. Set aside.

In a large bowl, combine olive oil and maple: beat together with a whisk until blended. Add the eggs and blend. Add the pumpkin puree, milk, spices, baking soda and sea salt: whisk to blend. Lastly, switch to a spatula and stir in the flour by batches and until just combined. Do not over mix. If there are lumps, that’s fine. Then, mix in your add ins to the bowl.

Next, pour the batter into the greased pan and lightly sprinkle with cinnamon.

Let bake for about 55-60 minutes or until the toothpick or knife comes out clean in the center. Let the bread cool for at least 10 minutes, then transfer to wire rack to cool for another 20 minutes before slicing.

 

 

 

NOTES: This bread is so moist and will keep for a few days at room temperature. You may keep in the refrigerator for a longer shelf life for about 5-7 days. I also love to warm it up too by utilizing the toaster. As far as modifications, such as dairy free use plant based styles or water. If allergic to eggs, flax is a great source. I love to use coconut flour for gluten free styles or you may try store blends as well.

 

 

 

 

NUTRITIONAL CONTENT: calories 152; total fat 9.3g; cholesterol 33mg; sodium 257mg; potassium 109mg; total carbohydrates 15g; dietary fiber 1.5g; sugars 1.3g; and protein 3.2g; vitamin A 96%; calcium 2%; vitamin C 3% and Iron 8%.

 

 

 

 

 

 

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