I don’t know what it is about this time of year (the chillier temps, shorter days or insane produce in season, perhaps) but it gets me in the mood to bake.

I’m not typically a baker the rest of the year (in fact it’s something I tend to do minimally in the kitchen) but this fall it’s GAME ON — especially with all things pumpkin.

This season I wanted to try and make some sort of a gluten-free pumpkin chocolate chip bread that tasted delicious (aka like it’s not made from cardboard) but still left me feeling good (i.e. no bloat, imbalanced blood sugar or inflammation that could mess with hormones), which can be tough to do when eliminating refined sugar, gluten and dairy.

Enter in this Gluten-Free Pumpkin Chocolate Chip Bread. It took me quite a few attempts to get the taste down — but in the end it was all worth it because it is seriously LEGIT. It’s decadent and (for lack of a better word) incredibly moist. Rich enough to satisfy a sweet craving — but nutrient-dense enough to double as breakfast. Baking it will also replace any need to purchase a pumpkin-spiced candle this year, so you’re welcome ;).

Read below for more details on the hormone-healthy ingredients as well as tips and swaps you can make to tailor this recipe exactly to your needs. Happy fall y’all!

HORMONE BALANCING GLUTEN-FREE PUMPKIN CHOCOLATE CHIP BREAD INGREDIENTS

+ Dark Chocolate Chips

Dark chocolate happens to be an amazing source of magnesium, making it ideal to consume before or during your period to help ease menstrual cramps. Make sure to choose a brand without inflammatory ingredients like refined sugar or emulsifiers that can mess with your gut and hormones as a result. This is my absolute fave clean dark chocolate option, use code LAUREN to save 15%.

+ Pumpkin

Not only is pumpkin delicious, but it’s packed with fiber, antioxidants and fertility-boosting vitamins and minerals such as vitamin A, C and zinc.

+ Cinnamon

Numerous studies have linked cinnamon to better blood sugar balance and lower insulin resistance, which is a crucial pillar of hormone balance.

+ Coconut Oil 

Coconut oil contains healthy fats (medium-chain triglycerides aka MCT’s) which is needed for optimal sex hormone production.

+ Ground Flaxseed

Flaxseeds are rich in phytoestrogens that work to balance overall estrogen levels, helping increase and decrease estrogen as needed. Optimal estrogen levels are then able to effectively regulate other important hormones (such as follicle stimulating hormone (FSH) necessary for ovulation in order to conceive) and ensure a healthy menstrual cycle.

GLUTEN-FREE PUMPKIN CHOCOLATE CHIP BREAD RECIPE SWAPS

+ Swap The Baking Flour Mix

Instead of using the Bob’s Paleo Baking Flour Mix you can use a ratio of 1 cup almond or gluten-free oat flour + 1/2 cup coconut flour + 1 tbsp arrowroot OR tapioca flour.

+ Swap Flax Eggs For Real Eggs

Not vegan or into flax eggs? Simply swap the mixture for 2 large, pasture-raised eggs.

+ Swap The Coconut Oil 

Allergic or avoiding nuts? Use a 1:1 ratio of coconut oil for extra virgin olive or avocado oil instead.

+ Swap The Nut Milk

If avoiding nuts, you can also swap the nut milk for gluten-free oat milk.

+ Swap The Dark Chocolate Chips

If you wanna leave out the dark chocolate chips, feel free to!

GLUTEN-FREE PUMPKIN CHOCOLATE CHIP BREAD HORMONE HEALTH TIPS

+ If buying canned pumpkin puree, make sure it’s BPA free

+ Use dark chocolate without refined sugars or emulsifiers (I love this brand, use code LAUREN to save 15%)

+ Make sure to use unsweetened nut or oat milk to cut down on added sugars

+ Enjoy a slice of Pumpkin Chocolate Chip Bread with some protein and healthy fats (such as creamy nut butter or a protein-rich smoothie) to keep blood sugar balanced

+ Especially great to consume during your luteal phase (the week or so before your period) as a healthier way to satisfy sweet cravings

MORE GLUTEN-FREE PUMPKIN RECIPES

+ Paleo Pumpkin Dark Chocolate Chip Muffins

+ Gluten-Free Pumpkin Dark Chocolate Chip Oat Bake

+ Gut-Friendly Blender Pumpkin Spice Pancakes

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Gluten-Free Pumpkin Chocolate Chip Bread

DF

GF

P

VG

This gluten-free pumpkin chocolate chip bread is SO delicious no-one will know it’s naturally vegan, paleo and healthy!

PREP TIME:	TOTAL TIME:
00:00 Mins	00:45 Mins

• Author: Lauren Chambers

• Servings: 8-12

• Recipe Type: dessert, breakfast, snack

• Cuisine: American

Ingredients

• 2 tbsp ground flaxseed meal + 6 tbsp warm water
• 1 1/2 cup Bob’s Red Mill Paleo Baking Flour
• 2 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp nutmeg
• 1/2 tsp baking soda
• 1/2 tsp sea salt (+ more for topping)
• 1 cup organic pumpkin puree
• 1/2 cup unsweetened nut milk of choice
• 1/2 cup coconut sugar
• 1/4  cup coconut oil, melted
• 1 tsp vanilla extract
• 1/3 cup dark chocolate chips (I love this brand, use code LAUREN to save)

Instructions

1. Preheat the oven to 350°F and line an 8 x 4 inch loaf pan with parchment paper.
2. In the bottom of a medium bowl, whisk the ground flaxseed meal and warm water together and set aside for about 5 minutes until it thickens.
3. In a large bowl, sift together the paleo baking mix, cinnamon, nutmeg, baking powder, baking soda and salt.
4. To the medium bowl with the egg replacement mixture, add the pumpkin puree, nut milk, melted coconut oil, coconut sugar and vanilla extract, stirring until smooth.
5. Pour the wet ingredients into the large bowl of dry ingredients and stir until just combined, adding in 1/2 of the dark chocolate chips. Do not over mix.
6. Spoon the batter into the loaf pan and sprinkle more flaky sea salt and the remaining dark chocolate chips on top (feel free to add more if desired :)).
7. Bake for 45 to 50 minutes. When done you should be able to stick a utensil in the bread and pull out clean.
8. Let cool on a wire rack for at least 15 minutes before serving. Will last in the fridge for up to a week.

Notes

See swap ideas above if looking for alternative ingredient approaches!

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