Chocolate Chip Cranberry Pumpkin Bread

Chocolate Chip Cranberry Pumpkin Bread

“Y'all know how much I love @coconutsecretofficial products. Anytime I can use them in a recipe, I'm on it! It's their delicious Alive Coconut Oil that keeps this bread nice and moist, and it’s sweetened with their (low glycemic) Coconut Crystals.” - Julie @homecook_mama

Gluten Free Chocolate Chip Cranberry Pumpkin Bread by @homecook_mama

Ingredients:

2 cups organic gluten free pancake mix
1/3 cup Coconut Crystals
2 eggs (cage-free organic) beaten
1 cup organic almond milk
1 cup organic pumpkin puree
1 tsp Alive Coconut Oil - melted
3 tsp Alive Coconut Oil - unmelted
Dash of cinnamon
1 tsp organic vanilla
1/2 cup organic chocolate chips
1/2 cup organic dried cranberries

Instructions:

Pre-heat oven to 350 degrees.

Combine pancake mix, cinnamon, and Coconut Crystals then set aside.

Mix together eggs, almond milk, melted Alive Coconut Oil, vanilla, and pumpkin puree.

Next, add wet ingredients into dry ingredients and stir well. Add chocolate chips and dried cranberries. Mix well.

Coat baking pan with the remaining three teaspoons of unmelted Alive Coconut Oil. Pour batter into pan and cook for 30 to 35 minutes or until done. Enjoy!




Leave a comment

Comments will be approved before showing up.