Breads, Recipes

melt in your mouth PUMPKIN BREAD.

Before when my body let me eat whatever I wanted… (literally. like my childhood snack was cheese & syrup. I know. Don’t judge.)… my ALL TIME favorite cookies (were pumpkin chocolate chip cookies!

Those cookies were one of the hardest to say goodbye to! BUT, I have said hello to my new favorite Vanilla Pumpkin Chocolate Chip Bread! (Gluten, Dairy, and Sugar Free). When having to change your diet, it is so important not just to eliminate, but to replace. I have been working on this recipe for a couple weeks now, and LOVE it. I store in the fridge and eat it throughout the week as my treat! It is really soft, moist, and chewy! Love love love it! Hope you like it as much as I do 🙂 And try not to eat all the batter.


Pumpkin Chocolate Chip Banana Bread


1/4 cup Vanilla Almond Butter (my favorite brand you can find here.)

1/2 cup Pumpkin Puree

1/2 cup apple sauce

2 Tbs honey

1 Tbs Coconut Sugar

2 eggs ((VEGAN OPTION. 1 egg is equal to 1 tsp chia seed + 2 tsp water. stir and let sit for 2 min)

1/4 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/8 tsp nutmeg

handful of cranberries & pecans & vegan chocolate chips (Click here to find a great vegan alternative chocolate chip!)


  1. Preheat to 350 degrees F.
  2. Combine pumpkin, apple sauce, honey and vanilla almond butter in a medium sized bowl with an electric mixer. Mix until creamy.
  3.  Add in your eggs and mix on medium speed until well combined.
  4. Pull out your Vitamix or food processor and blend your oats on a medium speed. Increase your speed gradually. Blend until flour is formed.
  5. On low speed, add in your flour and other dry ingredients.
  6. Fold in your chocolate chips, cranberries, and pecans.
  7. Spray your tin pans with non stick cooking spray. I like to make my loaves in a three little 5×3 inch pans.
  8. Pour batter into prepared pan(s).
  9. Bake for 30-35 minutes if you choose the small pans. (Or until your toothpick is squeeky clean.)
  10. Once your breads are finished baking, remove them from the oven and let them cool for 15 minutes. Carefully remove bread(s) from your pan(s) and set on a cooling rack to cool completely.
  11. Slice, enjoy, and NOURISH.

    Feel free to take some slices with you to work, to school, or have it as a side to your morning smoothie. Walk away pain free, bloat free, and guilt free!

    Hope you enjoy this as much as my tummy did! Happy October!

    P.S I hope you have been up the canyon. It’s absolutely beautiful! img_3572-copy

    -Rachel Aletta



    Pan de Pumpkin con Chocolate Chips


    2 Huevos

    1/2 taza salsa de manzana

    1/2 taza puré de calabaza

    2 cucharadas miel

    1 cucharada de azúcar de coco

    1/4 taza de mantequilla de almendra

    1/2 taza harina de avena

    1/2 cucharadita canela

    1/2 cucharadita levadura

    1/2 cucharadita bicarbonato

    1/4 cucharadita de sal

    1/8 tsp de nuez moscad

    un puñado de arándanos, pacanas, y pepitas de chocolate



    1. Precaliente el horno a 350 F
    2. En un tazón mediano, mezcla la miel, pure de calabaza, salsa de manzana, y mantequilla de almendras hasta que quede cremosa
    3. Anadir los huevos y bate con velocidad media
    4. Coloque la avena en la licuadora o procesador de alimentos. Mezcla o tritura hasta que la consistencia sea la de harina de avena o hasta que la avena esté
      picada finamente.
    5. En velocidad baja, incorpore la avena, azucar, bicarbonato, levadura, canela, nuez moscada, y sal.
    6. Anadir las pepitas de chocolate, arandanos, y pacanas
    7. Rociar ligeramente la sartén(es) con un pulverizador antiadherente. A mi me gusta usar sarténitas con un tamaño de 3x5in. 
    8. Verter la masa en el molde preparado
    9. Hornear por 30-35 minutos o hasta que un palillo insertado en el centro salga limpio.
    10. Sacar del horno y dejar reposar durante quince minutos.
    11. Con cuidado saque de la sartén.
    12. Que aproveche!


    Con mucho amor,

    Raquel 🙂



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