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.
Ingredients
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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