Chocolate Chip Cranberry Pumpkin Bread Recipe { #Paleo & #GlutenFree }

In the summer, everyone put up with my peach obsession. Now, like the rest of the fall-loving foodies, I’ve become really sweet (and savory) on pumpkins. It’s pumpkin-palooza over here!  While I have not yet tried the Pumpkin Latte at that (ahem) coffee chain not to be mentioned, I have made my fair share of goodies with this great gourd of the season.

My latest recipe is Paleo Pumpkin Bread with Cranberries & Chocolate Chips. Yeah, I know what y’all are thinking – the Stone Age moms didn’t make pumpkin bread, they were too busy tearing the meat off carcasses, sweeping out the cave, and getting drug around by the hair.  But, let me just quote the forward of one of my favorite healthy cookbooks, Paleo Comfort Foods.

 “Paleo (diet) is a logical framework applied to modern humans, not a historical reenactment.”

Whew, this means I can admit to using my KitchenAid stand mixer to whip up these scrumptious mini loaves that are perfect for breakfasts, snacking and sharing with friends. If you prefer not to use mini loaf pans, just put the entire batch of batter into one regular size loaf pan and increase the cooking time to 45 minutes, or until toothpick inserted in center pulls clean.

jennifer fisher - thefitfork.com - paleo pumpkin bread chocolate chip cranberry

 

Paleo Pumpkin Bread with Cranberries & Chocolate Chips         

  •  2/3 cup egg whites
  • 1 teaspoon vanilla
  • ½ can pure pumpkin – not pumpkin pie mix (about 1 cup)
  • ¼ cup coconut oil, room temp
  • 2 teaspoons Stevia (or 3 tsp if you like sweeter)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons of cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup non-dairy chocolate chips
  • 1/3 cup dried cranberries

Preheat your oven to 350º and brush pan with coconut oil (or use cooking spray).

In large bowl, mix together eggs, vanilla and pumpkin. Let it sit a few minutes to bring to room temperature. Add coconut oil (liquefied) to mixture, stirring quickly to incorporate (may solidify if eggs and pumpkin are too cold).  Next, mix in Stevia, baking soda, cinnamon, nutmeg and cloves until incorporated. Add almond flour and coconut flour, stirring until well combined. Fold in cranberries and chocolate chips.

Distribute batter evenly among two mini loaf pans (or one larger loaf pan)

Bake in 350º F oven for 35 minutes or until toothpick inserted into center pulls clean (for single loaf, add approximately 10 minutes).

Remove from oven and let cool in pan before removing. Cut with serrated knife.

Makes two mini loaves or one standard loaf.

thefitfork.com pumpkin tip

Also, if you don’t know what to do with the extra pumpkin left in the can, you have a couple of options. Either double the recipe, or freeze the leftover pumpkin in ice cube or mini muffin trays for use later in a seasonal smoothie or sauce.

If you’re looking for more traditional pumpkin bread recipes that are still healthy, check out the Pumpkin Bread Recipes at Cooking Light.  Yum, yum – I am drooling over the Pumpkin Cinnamon Streusel Buns and would eagerly make and partake in some of these for a special occasion brunch!

pumpkin cinnamon-buns-ck-521609-l (1)

 

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26 thoughts on “Chocolate Chip Cranberry Pumpkin Bread Recipe { #Paleo & #GlutenFree }

  1. I have been scouring the internet this week for gluten free recipes as my gluten free friend is having a get together on Friday and I want to bring a tasty treat she can enjoy! This looks great, and I will for sure try (maybe not for the party!) ALSO I love the tip about freezing your pumpkin….genius!!!

  2. This looks delish! I’m pinning this recipe and can’t wait to try it this month! I did 100% no-cheating Paleo back in January. It is hard but I did find it made me less tired, didn’t get headaches, etc. Although I’m a bit more liberal now, I’ve been trying to get back to the Paleo basics for the most part, although I’m eating no gluten grains like brown rice and oats, some beans, etc. Thanks for this recipe!

    • I’ve never been able to do a no-cheat Paleo for more than a couple days, lol! MAinly because of the dairy. But, I do like to come up with Paleo recipes as a way to enjoy grain-free treats

    • Linz, I once made the mistake of freezing my leftover pumpkin in one big clump — I threw it in a smoothie and it woudn’t blend up! I just had to drink that smoothie with a big pumpkin glob in the middle :-)

    • That is weird. I went back and looked over the recipe, and that’s how I made it. The only issue I could think of might be with the coconut flour – at the first the batter seemed too wet with just the almond meal so I decided to add coconut flour a couple tablespoons at a time — maybe I overstated, but I don’t think so. Did the final product seem too dry or too wet? Remember, since it is a paleo recipe, it doesn’t have a true consistency of a gluten-product-muffin-like bread.

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