Chocolate Chip Pumpkin Bread

Hopping onto pumpkin season strong with pumpkin bread. I tried using agave, and I've discovered some controversy regarding the sweetener. Agave syrup is made from the nectar of the Blue Agave plant. While agave has a low glycemic index (it is metabolized slowly), it also has high fructose content compared to normal sugar. Agave is also much sweeter than regular sugar, so you can substitute it for 1/2 the amount of sugar in your recipes. Agave definitely comes with its pros and cons, so for now, I'll use it as a way to cut back on table sugar and see the results.

Adapted from Cookie + Kate.

Ingredients

• 1/4 c coconut oil, melted

• 1/3 c agave (sub maple syrup or honey)

• 2 eggs

• 1 c pumpkin puree

• 1/4 c almond milk

• 1 1/2 t pumpkin spice blend (sub 1/2 t cinnamon and 1/4 t nutmeg)

• 1 t baking soda

• 1/2 t vanilla extract

• 1/2 t salt

• 3/4 c whole wheat flour

• 1 c all purpose flour

• 1/2 c dark chocolate chips

Directions

1. In a warm bowl, mix together coconut oil and agave. Add in eggs and whisk together. Microwave for 10 seconds if the coconut oil starts to harden.

2. Add pumpkin puree, almond milk, pumpkin spice, baking soda, vanilla extract, and salt. Microwave for 10 seconds if the coconut oil starts to harden.

3. Add in flours and mix. Batter may be lumpy.

4. Lightly coat chocolate chips in flour (this prevents them from sinking to the bottom) and mix in with batter.

5. Pour batter into a loaf pan lined with parchment paper.

6. Bake at 325˚F for 55-65 minutes.