)
Chocolate Chai Pumpkin Bread Recipe
Why make a traditional pumpkin bread when you can amp up the flavor with warming chai spices and pack it with toothsome cacao nibs and melty chocolate chips?
INGREDIENTS2 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 ⅓ cup Navitas Organics Cacao Nibs ½ cup mini chocolate chips 1 15-ounce can unsweetened pumpkin puree ¼ cup plant-based milk of choice 1 Tbsp. vanilla extract 1 cup coconut palm sugar, or organic cane sugar ⅓ cup coconut oil, melted |
DIRECTIONSPreheat 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, milk and vanilla. Add the sugar and coconut oil and mix until smooth. Add the dry ingredients and stir until just incorporated, being careful not to overmix. 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. Let the bread cool on the rack completely before cutting into slices. Bread will last up to 5 days, tightly wrapped, at room temperature. Makes 1 loaf
Submitted by Julie Morris | Luminberry |
Why make a traditional pumpkin bread when you can amp up the flavor with warming chai spices and pack it with toothsome cacao nibs and melty chocolate chips?
Ingredients
- 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
-
⅓ cup Navitas Organics Cacao Nibs
- ½ cup mini chocolate chips
- 1 15-ounce can unsweetened pumpkin puree
- ¼ cup plant-based milk of choice
- 1 Tbsp. vanilla extract
- 1 cup coconut palm sugar, or organic cane sugar
- ⅓ cup coconut oil, melted
Directions
- 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, milk and vanilla. Add the sugar and coconut oil and mix until smooth. Add the dry ingredients and stir until just incorporated, being careful not to overmix.
- 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. Let the bread cool on the rack completely before cutting into slices.
- Bread will last up to 5 days, tightly wrapped, at room temperature.