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Chocolate Pumpkin Bread Recipe
This fudgy chocolate pumpkin bread is the perfect cake-bread hybrid. It's fluffy chocolate cake infused with tons of pumpkin flavor and spice, topped with chocolate chips and a dusting of coconut sugar. Does it get any better?
INGREDIENTS1 cup pumpkin purée |
DIRECTIONSPreheat the oven to 350°F and grease an 8”x4” bread pan with cooking spray and line with parchment paper. Makes one 8x4-inch loaf
Submitted by Yasmeen Mariyah Ali | Munching With Mariyah |
This fudgy chocolate pumpkin bread is the perfect cake-bread hybrid. It's fluffy chocolate cake infused with tons of pumpkin flavor and spice, topped with chocolate chips and a dusting of coconut sugar. Does it get any better?
Ingredients
- 1 cup pumpkin purée
- 1 cup cashew milk
- ⅓ cup tahini
- ⅓ cup coconut sugar
- 1 tsp. vanilla extract
- 1½ cups spelt flour
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½ cup Navitas Organics Cacao Powder
- 1 Tbsp. pumpkin spice
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. Kosher salt
- 1 cup sugar-free chocolate chips
Directions
Preheat oven to 350°F and grease an 8x4-inch bread pan with cooking spray and line with parchment paper.
- In a large mixing bowl, add in pumpkin purée, cashew milk, tahini, coconut sugar and vanilla. Whisk vigorously until mixture is well combined, about 3 minutes.
- Add spelt flour and cacao powder into the bowl, along with the pumpkin spice, baking powder, baking soda and salt.
- Mix wet and dry ingredients together until just combined and still thick.
- Pour in chocolate chips and fold into batter. Do not over mix.
- Pour batter into prepared pan and smooth out the top. Sprinkle on extra chocolate chips and coconut sugar. Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool on the counter for 1 hour before removing from pan and letting cool an additional hour or overnight.
- Slice and store in an airtight container for up to 3 days or one week in the fridge.