Gluten-Free Chocolate Chip Pumpkin Bread

Gluten-Free Chocolate Chip Pumpkin Bread

by Danette May -- fitness model, Nutritionist, and author of Eat, Drink and Shrink
Ingredients:
4 eggs (ideally, pasture raised and organic)
3/4 c. honey or organic maple syrup (tip below to make lower carb)
1 can pumpkin puree (preferably organic)
1 cup coconut oil melted (or half grass-fed butter, half coconut oil)
2/3 cup water
1 tbsp. cinnamon
1 tbsp. nutmeg
2 tsp. baking soda
1 tsp. baking powder
1 c. almond flour
2 1/2 c. brown rice flour (tip below to make lower carb)
3/4 c. dark chocolate chips (preferred 70% or higher cocoa content)

*Lower-carb version: For the honey or maple syrup, use only 1/3 cup instead of 3/4 cup and add a couple packets of stevia to the blend for the extra sweetness that you might need. For the 2.5 cups of brown rice flour, one option is to cut the amount of brown rice flour in half and substitute the other half as coconut flour. Do NOT use all coconut flour as it sucks up too much moisture and tends to make a dry bread. But coconut flour blended with other flours comes out beautifully and adds a ton of extra fiber and protein while being very low in impact carbs.

If you want to make it 100% grain-free (Paleo) and avoid the brown rice flour, I'd suggest trying a blend of coconut flour, almond flour, quinoa flour, hazelnut flour (or another nut flour) in approximate equal ratios.