1 tbspbaking powder, to keep this paleo mix together 1 tsp baking soda with 2 tsp cream of tartar instead of using commercial baking powder
¼ tspsea salt
1 tspground cinnamon
¼ tspground nutmeg
1/2cupmini semi sweet chocolate chips, use mini paleo semi sweet chocolate chips to keep it completely paleo, divided
Instructions
Preheat oven to 325°F. Lightly grease an 8 inch by 4 inch baking loaf pan (or line it with parchment paper).
Add all ingredients except chocolate chips to a blender. Blend until everything is evenly mixed and becomes a smooth batter. Stir in 1/4 cup of mini chocolate chips. Pour batter into loaf pan. Rap the bottom of the pan a few times against kitchen counter to allow the batter settle and evenly distribute. Sprinkle remaining 1/4 cup of mini chocolate chips across surface of batter.
Place bread loaf into the oven and bake for about 40-45 minutes, or until bread is cooked. A knife inserted should come out clean (with the exception of any melted chocolate you may have sliced into). Allow bread to fully cool before slicing.
Notes
Like many other fruit quick breads, the pumpkin flavor will become more intense the longer you allow the bread to cool.
This bread is not super sweet and it does rely on the chocolate chips for some of its sweetness so I don't recommend you leaving them out.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.