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!
To make this gluten-free pumpkin dark chocolate chip bread as hormone-healthy as possible, try eating it smeared with a little grass-fed vanilla bean ghee or creamy nut butter and flaky sea salt. The addition of the healthy fats works to keep blood sugar balanced (super important for hormones!) not to mention it tastes amazing!