Recently I heard something so crazy it blew my mind.
What if we don’t mix the wet and dry separately before combing them?
If you are a baker, home or commercial, you know what I am talking about. That extra bowl. Why do we do it?
From what I know, this process is to make sure we mix the salt, baking powder/soda and flour evenly (also not to overwork the batter). Lately in my baking I have tossed this bowl out the window and gone straight for some one bowl action. Turns out I am really good at getting everything mixed together well enough.
Living life on the edge, I tell you what!
Chocolate Chip Coconut Pumpkin Bread (gluten & dairy free)
Prep Time: 18 minutes
Cook Time: 60 – 70 minutes
Yields: 1 Big Loaf of Pumpkin Bread
- 3/4 cup coconut sugar
- 2 eggs
- 1/2 cup coconut oil, melted and cooled slightly
- 1 Tablespoon vanilla
- 1 (15 oz) can organic pumpkin puree
- 2 cups all purpose gluten free flour blend (I used Trader Joes)
- 1 Tablespoon cinnamon
- 2 tsp ginger
- 1 tsp nutmeg
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup dairy free chocolate chips
- 1/2 cup unsweetened shredded coconut
- Preheat oven to 350 and lightly grease a 9×5 loaf pan with coconut oil.
- In a large bowl, beat together the coconut sugar, eggs, coconut oil, vanilla and pumpkin.
- Mix in the spices and baking soda, just until well combined. Then mix in flour and salt till thick dough forms.
- Fold in the chocolate chips and pour batter into loaf pan. Sprinkle shredded coconut flakes over the batter.
- Bake in the center of the oven for 60 – 70 minutes until firm to the touch in the middle of the loaf.
- For best results, cool for 30 minutes before slicing.
** I added some pecans to mine as well, make sure you press them into the dough or they will just roll off!!