Chocolately Pumpkin Bread
by Cathy ConnallyChocolately Pumpkin Bread
Rated 5 stars by 1 users
Category
Breads
Servings
12
Prep Time
20 minutes
Cook Time
60 minutes
Calories
296
This is a different version of my classic banana bread that is a never fail recipe. Here you have warm spicy pumpkin with deep dark chocolate.
Flavours: Pumpkin with warm spices,cinnamon, ginger, nutmeg, allspice, and a hint of cloves.
Benefits: This is dairy-free and sugar free with lots of fiber and fenugreek is known to lower cholesterol and blood sugar levels. Whole grains and chia seeds have vitamins B6, magnesium and calcium.
Author:Cathy Connally
Ingredients
- 450 g pureed pumpkin
- 2 tbsp pumpkin pie spice
- ½ cup (95 g) date paste
-
⅛ tsp pure Monkfruit
- 2 chia seed eggs (2 tbsp (12 g) ground chia seeds + 4 tbsp (60 ml) water)
- 2 tsp vanilla
- 1 tbsp (15 ml ) apple cider vinegar
- 2 cups (276 g) whole wheat flour
- 3 tbsp (33 g) ground fenugreek (optional)
- 1 tsp baking soda
- 1 tsp baking powder
-
2-3 tbsp chocolate chips (meltable - I used Callebaut NXTDFD-55 which are dairy-free)
- 8-10 pecans on top
Directions
- Preheat oven to 350°F or (175°C) or if using a dark pan, set temperature to 325°F (163°C)
- Mix the pumpkin puree with pumpkin pie spice. In a separate small bowl, mix chia seed eggs and set aside for 5 minutes.
- In a medium mixing bowl, combine spiced pumpkin pie puree, date paste, chia seed eggs, vanilla extract and vinegar. Mix until completely incorporated.
- In a separate small bowl, mix the flour, baking soda and baking powder together. Then add the dry ingredients mixture to the banana mixture and stir until thoroughly mixed but do not over mix. Fold in chocolate pieces and mix slightly. The mixture may seem a bit dry but keep mixing and it will be moist enough to bake properly.
- Line the loaf pan with parchment paper, no oil is required. Use a spatula to evenly spread the mixture into the pan. Smooth it and put pecan pieces on top as desired.
- Bake 1 hour minutes and check with a toothpick inserted in the center comes out clean. A foil cover can be put on after 45 minutes to prevent over browning. Do not over bake.
- Remove from oven and let cool before serving. To serve, use any extra sweetened pumpkin puree and pipe it onto the dish with slices of the bread along with melted chocolate as desired.
Recipe Note
Equipment: Medium sized mixing bowls,9”x5” (23cmx13 cm) loaf pan, parchment paper, spatula
Nutrition
Calories 296, Fat 10.8 grams, Saturated Fat 2 grams, Cholesterol 0 milligrams, Carbs 41.1 grams, Fiber 7.4 grams, Protein 5.2 grams, Sugar 8.7 grams, Sodium 50 milligrams