Pumpkin Spice Chocolate Chip Loaf

Happy Monday!

I hope everyone had an amazing weekend transitioning into autumn… For those of us in SF, however, I hope you got to soak up the late summer sun. Shane and I had our Satur-date at Hardly Strictly Bluegrass festival in the park, and then Sunday I read the latest edition of Bon Appetit cover to cover on the beach.

Despite the summer sun, my kitchen is transitioning into autumn, so naturally I’m providing you with my YouTube video for Pumpkin Spice Chocolate Chip Loaf. Today’s recipe is gluten free, and with a few tweaks you can make it vegan, or with some other tweaks you can make it paleo friendly. It’s a win, win, win!

Pumpkin Spice Chocolate Chip Loaf
by Marisa LaValette

2 ripe bananas
7.5 oz organic pumpkin puree (half of a 15 oz can)
2 pasture raised eggs (see note below for vegan recipe)
3/4 cup maple syrup (adjust to your desired level of sweetness)
3/4 cup walnuts
1/2 cup brown rice flour
1/2 cup white rice flour
3/4 cup tapioca starch
1/2 cup coconut oil + 1 tbsp to grease your baking dish
1/2 cup coconut milk
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp pumpkin pie spice
pinch sea salt

Reserve these for the last step:
1/2 cup semisweet chocolate baking chips- Guittard is my fave!
1/2 cup pecan pieces

Preheat oven to 425 F. Grease baking dish (I used Pyrex) with 1 tbsp coconut oil. Combine all ingredients (except chocolate chips and pecan pieces) in food processor. Pour blended batter into baking dish, then add chocolate chips / pecans however you like. Bake 35-40 mins. Allow loaf to cool COMPLETELY before slicing. This is a moist, gooey loaf, people! I pulled the loaf out of the oven, sat down for my meditation (challenging! given the aroma of the loaf!), went for my run, did my asana, showered, and only THEN sliced into the loaf, and honestly I could still feel it was slightly warm, but I couldn’t wait anymore. Let it cool off is what I’m telling you!

I’m ready for my closeup ; )

To make this recipe paleo friendly, eliminate grain by swapping out the flour blend for cassava flour only (1.5 cups). Note that using cassava flour in favor of grain flours tends to lend a gummier / stickier texture to your loaf, which many of us enjoy!

Make this loaf without the two eggs! Instead, whisk 2 tbsp flax seed meal with 4 tbsp water. This is your magical binding agent. Enjoy!

PLEASE take a pic if you make this recipe. Please share the YouTube video and / or forward the blog post. Please tag @marisalavalette_ on social media so that I can see your autumnal creation! Enjoy!