This Healthy Tahini Pumpkin Bread is studded with chocolate chips and made with cassava flour for a moist, delicious grain and nut free pumpkin bread. The perfect paleo pumpkin bread with coffee!
COURSE
Breakfast
Cuisine
American
PREP TIME10minutes
COOK TIME45minutes
TOTAL TIME55minutes
SERVINGS10
INGREDIENTS
1/2cupcoconut or almond milk
1tspapple cider vinegar
2eggs
3/4cupcoconut sugar
2tbsphoney
1/4cuptahini
1/4cupcoconut oilmelted and cooled to room temp
3/4cupcanned pumpkin
1tspvanilla extract
1tspcinnamon
1/2teaspoonsea salt
1teaspoonbaking soda
1 1/4cup+ 2 tbsp cassava flour
1/2cupdairy-free chocolate chips
INSTRUCTIONS
Preheat oven to 350 degrees F and line a 9x5 loaf pan with parchment paper.
Put vinegar in almond milk and set aside.
In a large bowl, beat together eggs, honey, and sugar until the sugar is well dissolved. Add tahini, oil and pumpkin and stir well, then stir in almond milk, vanilla, cinnamon, salt, and baking soda. Fold in the coconut and cassava flour and stir until well combined, then fold in chocolate chips.
Pour batter into the prepared pan.
Place in the preheated oven to bake for 40-45 minutes, or until a toothpick comes out clean.
Let cool for 10 minutes and then remove from pan and cool on a wire rack.