Salted Caramel Chocolate Chip Pumpkin Bread
This grain-free & dairy-free dessert NEEDS to be on your menu this holiday season. Trust me on this. It’s super moist and the perfect combo of sweet and salty.
Ingredients
Salted Caramel
½ cup full fat coconut milk
¼ cup light brown sugar (or coconut sugar)
½ tsp vanilla
½ tsp sea salt
Dry Ingredients
1 ½ cups almond flour
½ cup light brown sugar (or coconut sugar)
1 tbsp pumpkin pie spice
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
Wet Ingredients
¾ cup pumpkin puree
3 eggs
⅛ cup melted coconut oil
1 tsp vanilla
EXTRA
½ cup chocolate chips
1. Preheat oven to 350 F. Line a 9 x 5 loaf pan with parchment paper.
2. First, make the salted caramel. In a small saucepan, bring ingredients to a boil. Reduce heat to low, and simmer for about 10 minutes until sauce has thickened and caramelized. Keep warm on low heat, stirring frequently while you make the rest of the pumpkin bread.
3. In a large bowl, mix together dry ingredients. In a medium bowl, mix together wet ingredients until smooth. Make a well in the bowl of the dry ingredients, and fold the wet ingredients into the dry ingredients until everything is evenly combined. Mix in the chocolate chips.
4. Pour half of the batter into the loaf pan. Drizzle ⅓ of the sauce over the batter, swirling it in with a knife. Top off with remaining batter, and drizzle on another ⅓ of the sauce, again swirling with a knife. Bake for about 45 minutes or until a toothpick comes out clean. Let cool before slicing, and top with remaining caramel sauce.