Description
This moist and fudgy chocolate pumpkin bread is the perfect cake-bread hybrid. Think fluffy chocolate cake infused with tons of pumpkin flavor and spice topped with chocolate chips and a dusting of coconut sugar.
Ingredients
Scale
- 1 cup Pumpkin puree
- 1 cup Cashew milk
- ⅓ cup Tahini
- ⅓ cup Golden Coconut Sugar
- 1 tsp Vanilla extract
- 1 ½ cup Spelt flour
- ½ cup Navitas Organics Cacao Powder
- 1 tbsp Pumpkin Spice
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Kosher Salt
- 1 cup Chocolate chips, refined sugar-free
Instructions
- Preheat the oven to 350°F and grease an 8”x4” bread pan with cooking spray and line with parchment paper. Linking the pan I use HERE.
- In a large mixing bowl, add in the pumpkin puree, cashew milk, tahini, coconut sugar and vanilla. Whisk vigorously until the mixture is well combined, about 3 minutes.
- Add the spelt flour and Navitas Organics Cacao Powder into the bowl, along with the pumpkin spice, baking powder, baking soda and salt. Mix the wet and dry ingredients together until just combined. The batter will look thicker than most quick bread batters, but this is normal.
- Lastly, pour in the chocolate chips and fold into the batter. Make sure to not over mix the batter otherwise the bread will turn out gummy and tough.
- Pour the batter into the prepared bread pan and smooth out the top. Sprinkle on some extra chocolate chips and coconut sugar.
- Bake the bread in the oven for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Let the bread cool on the counter for 1 hour, before removing from the pan and letting cool an additional 1 hour or ideally overnight.
- Slice and store in an airtight container for up to 3 days or one week in the fridge.