I just made the most amazing Fall recipe and I can’t wait for you to try it!
It’s this gluten-free Pumpkin Chocolate Chip Bread that has a surprising ingredient that makes it deliciously moist and tender – avocado oil!
Their avocado oil is pressed from ripe avocados, grown by hand, and is extra-virgin and unrefined. It’s emerald green, unlike the yellow oils you find at the grocery store.
If you came to my house, at some point we’d end up in the kitchen tasting all the neat oils I’ve got on the counter.
I always save the avocado oil for last because it’s my favorite one, and most people have no idea it even exists, let alone how good it is for us.
If you don’t have any on hand you can still make this recipe with some extra virgin olive oil, but here’s why I recommend having some avocado oil in YOUR kitchen:
- Avocados are packed with monounsaturated fat, a super healthy fat shown to increase HDL (good) cholesterol and improve heart health. The American Heart Association says:
“[Monounsaturated fats] help reduce bad cholesterol levels in your blood and lower your risk of heart disease and stroke. They also provide nutrients to help develop and maintain your body’s cells. Monounsaturated fats are also typically high in vitamin E, an antioxidant vitamin most Americans need more of.”
2. Avocados boost our body’s ability to absorb nutrients like carotenoids (found in fruits and vegetables like carrots, cantaloupe, sweet potato and kale.
3. Avocado oil is rich in plant protein, and can benefit our body tissues, especially the skin, softening it and helping reduce the appearance of age spots. The antioxidants in the avocado oil help promote collagen production, which reduces signs of aging.
This recipe also uses some other great ingredients that really deliver a ton of nutritional value in one or two slices of moist, tender pumpkin spice and chocolate goodness. Here are a couple more highlights:
Almond Meal Flour: significantly reduce heart disease risk factors by lowering LDL (bad) cholesterol. High in Vitamin E and Biotin. Helps regulate blood sugar spikes.
Coconut Flour: high in fiber, which helps lower diabetes and heart disease risk. High in medium-chain triglycerides, which help with fat-burning.
Pumpkin: high in fiber, Vitamin A and beta-carotene
Pumpkin Chocolate Chip Bread
Yield: 8-10 slices
You will need: mixing bowl, loaf pan (or 3 mini loaf pans), whisk, measuring cups and spoons, spatula
1 cup almond meal flour*
1/4 cup coconut flour**
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp sea salt
1/2 tsp baking soda
3/4 cup pureed pumpkin
1/4 cup maple syrup or honey
1/4 cup avocado oil***(olive oil will also work!)
1/2 tsp vanilla extract
1/2 cup Enjoy Life mini chocolate chips
Preheat the oven to 325 F.
Whisk the almond meal flour, coconut flour, cinnamon, pumpkin pie spice, salt and baking soda in a bowl.
In a separate bowl, whisk the pumpkin puree, maple syrup (or honey), avocado oil, eggs and vanilla extract.
Combine the wet and dry ingredients and mix. Fold in the chocolate chips.
Spray a loaf pan (or 3 mini loaf pans) with cooking oil and pour in the batter, spreading evenly.
Bake for 40-45 minutes for full size, or 30-35 minutes for minis, or until a toothpick inserted in the center comes out clean. I always check mine when I can smell them cooking, a bit before the timer goes off. Cool completely before slicing.
I made mini loaves because I love the little slices they make. I think I’ll definitely try making them into muffins sometime for sure, but a large loaf pan would work great too!
This bread is kid-approved….be sure to post a picture if you make some and let me know how it turns out! Leave me any questions or comments below.
*almond meal flour is just ground, blanched almonds. Here’s a link to order some online if you don’t know where to find it. It keeps well, I store mine in the refrigerator.
**coconut flour is not like nut flours, it’s a different texture and absorbency. Don’t swap out something else for it. Here’s a link to order some on amazon.com.
***avocado oil is best when it’s cold pressed and harvested when the avocados were ripe and full of the best nutrients and flavor. Here’s a link to order some from Ava Jane’s Kitchen.
- Jenkins, David et al. “Dose Response of Almonds on Coronary Heart Disease Risk Factors: Blood Lipids, Oxidized Low-Density Lipoproteins, Lipoprotein(a), Homocysteine, and Pulmonary Nitric Oxide A Randomized, Controlled, Crossover Trial.” American Heart Association. August 19, 2002. Web. http://circ.ahajournals.org/content/106/11/1327.full.pdf+html
- Mallillin, Aida et al. “Dietary fiber from coconut flour: A functional food.” Science Direct. December 2006. Web. http://www.sciencedirect.com/science/article/pii/S1466856406000452
- Rodriguez, Amaya. “Carotenoid composition and vitamin A value of a squash and a pumpkin from northeastern Brazil.” Europe PubMed Central. Web. http://europepmc.org/abstract/med/2133187
- Mudd, J.B. “Fat Metabolism in Higher Plants.” Avocado Source. March 1961. Web. http://www.avocadosource.com/Journals/JBioChem/JBioChem_1961_236_2602-2609.pdf
- Kris-Etherton, Penny. “Monounsaturated Fatty Acids and Risk of Cardiovascular Disease.” American Heart Association. 1999. Web. http://circ.ahajournals.org/content/100/11/1253.full
- Stucker, M. “Vitamin B(12) cream containing avocado oil in the therapy of plaque psoriasis.” PubMed. 2001. Web. http://www.ncbi.nlm.nih.gov/pubmed/11586013
- “Vitamin E.” National Institutes of Health. June 5, 2013. Web. https://ods.od.nih.gov/factsheets/VitaminE-HealthProfessional/