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Chocolate Chai Pumpkin Bread Recipe

Why make a regular pumpkin bread when you can make one loaded with warming chai spices and packed with chocolate and real Cacao Nibs?


2 cups Spelt Flour

2 tsp ground Cinnamon

1 tsp ground Cloves

1 tsp ground Ginger

½ tsp ground Cardamom

½ tsp Sea Salt

1 tsp Baking Soda

1/3 cup Navitas Organics Cacao Nibs

½ cup mini Chocolate Chips

1 15-ounce can unsweetened Pumpkin Puree

¼ cup unsweetened Almond Milk

1 Tbsp Vanilla Extract

1 cup Navitas Organics Coconut Palm Sugar

1/3 cup melted/liquid Coconut Oil


Preheat oven to 350° F. Spray a loaf pan with cooking spray and line with a parchment sling, fitted with a small overhang, for easy removal.

In a medium bowl, combine the flour, cinnamon, cloves, ginger, cardamom, salt, and baking soda. Mix together until well incorporated. Stir in the Cacao Nibs and chocolate chips.
In a large bowl, whisk together the pumpkin puree, almond milk and vanilla. Add the Coconut Palm Sugar and coconut oil, and mix until smooth. Add the dry mixture and stir to incorporate using as few strokes as possible.

Transfer the mixture into the prepared pan and smooth out the top. Bake for 50-60 minutes or until a toothpick comes out clean when inserted.

Let cool on a baking rack still in the pan for at least 10 minutes, then remove using the parchment sling and let the bread cool on the rack completely before cutting into slices.
Bread will last up to 5 days, wrapped up tightly, at room temperature.

Submitted by Julie Morris