Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tbsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 1 cup canned pumpkin puree
  • 0.5 cup maple syrup
  • 0.33 cup coconut oil, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.75 cup semi-sweet mini chocolate chips
  • 0.25 cup chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined and clump-free.
  3. Add the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract directly into the dry ingredients. Stir with a spatula until just combined; do not over-mix.
  4. Gently fold in the semi-sweet mini chocolate chips and chopped walnuts.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake for 50–60 minutes, or until the edges pull away from the pan and a toothpick inserted into the center comes out clean or with just a few moist crumbs.