Saturday, November 6, 2021

Pumpkin Chocolate Bread (Gluten-Free)


I've been meaning to make chocolate pumpkin bread for a while.  The weekends are so busy though that it's been hard to find the time.  I started this bread on a whim after breakfast last Sunday.  Oh my goodness!  It feels so indulgent.
Here are the details you need to make this yummy bread at home.

1 cup GF almond flour
1/2 cup GF all-purpose flour
1/2 cup Libby's pumpkin puree
1/4 cup unsweetened Hershey's cocoa
1/4 cup coconut sugar
1 tsp baking soda
1/8 tsp salt
2 eggs
1 tsp vanilla 
3 tbsp coconut oil (melted)
1/2 cup almond milk 
1/4 cup allergen-friendly chocolate chips

Preheat the oven to 350F.  Mix wet and dry ingredients separately.  Combine wet and dry ingredients (do not overmix).  Pour into a silicon mold and flatten the top with the back of a spoon.  Sprinkle the chocolate chips along the top.  Bake for 45 minutes or until a toothpick comes out clean.  Allow cooling on a rack.  Slice and store in the fridge in an airtight container.  Enjoy!

This bread feels very indulgent but it's actually not bad for you.  Check out the nutrition facts below.  I like to eat mine with some sunbutter spread, of course.

I think this bread will be perfect on Thanksgiving morning!  What do you think?  

Thank you for reading this post!

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