I love pumpkin....it's delicious and good for the body. I roasted 2 neck pumpkins yesterday for the freezer and saved some to bake this morning. I have plenty of pumpkin for months to add to smoothies, chili, soups, burgers, pies, cookies and breads. For my sweet treat this week I made a loaf of pumpkin chocolate bread. If you are looking for a healthier version of pumpkin bread without white flour, eggs, granulated sugar here is a recipe you might like to try.
Chocolate Pumpkin Bread
1 cup 100% pure pumpkin puree
¼ cup melted coconut oil
¼ cup + 2 tablespoons pure maple syrup
¼ cup + 2 tablespoons coconut sugar
1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
1 teaspoon pure vanilla extract
1 ½ cups gluten free oat flour
½ cup unsweetened cocoa powder
½ cup almond meal
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
¼ teaspoon salt
½ cup vegan chocolate chips
Topping -2 tablespoons vegan chocolate chips (mini and regular)
Preheat the oven to 350°F. Line an 8-inch or 9-inch loaf pan with parchment paper or greased foil. Set aside.
Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
Add the dry ingredients: oat flour, cocoa powder, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until difficult to stir. Using a rubber spatula, fold until just incorporated, making sure no flour patches remain. Fold in Add-in chocolate chips.
Pour batter evenly into prepared loaf pan. Using a butter knife, cut a slit down the center (or off center, based on your preference). Use the knife to go back over the line, widening the slit. Sprinkle chocolate chips on top of the loaf. Lightly press chips down to secure.
Bake for 55-70 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift the loaf out slice.
Store in an airtight container for up to 1 week at room temperature.
Store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or pop in the microwave for 30 seconds or more.
Happy healthy baking Spark friends! Enjoy