When we're healthy, we're happy.
When we're healthy, we're happy.
Grain and Sugar-free Chocolate Chip Pumpkin Bread
Prep Notes
1 loaf pan or muffin tins to make 18 - 22 muffins
Coconut oil to grease pan
Cupcake liners (optional)
Chocolate sweetened with stevia or coconut sugar
Yields
1 loaf or 18 - 22 muffins
Ingredients
1 ½ cups almond butter
1 ½ cups pumpkin puree (or 15-oz container)
2/3 cup dark maple syrup
3 large eggs
1 tbsp vanilla extract
¼ tsp salt
¾ tsp baking soda
1 ½ tsp apple cider vinegar
1/3 (or more) cup sugar-free chocolate chips or chopped chocolate (plus more to sprinkle on top)
Optional for spicy pumpkin bread: 2 tablespoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, 1/2 teaspoon turmeric
Directions
Pre-heat oven to 350°F. Grease a 9 x 5-inch loaf pan or 18 – 22 muffin cups with coconut oil, or line the muffin cups with cupcake liners.
Using a food processor or blender mix the almond butter and the pumpkin puree and continue to process until all are well incorporated. Pour into a large mixing bowl.
Add maple syrup, eggs, vanilla, and salt (and optional spices) to the pumpkin mixture and mix with a hand held electric mixer until well incorporated.
Sprinkle baking soda over top of mixture. Sprinkle the vinegar over the soda. It will fizzle. Fold this into the batter; the batter will lighten in texture.
Fold in chocolate chips.
Pour the batter into the prepared pan. Top with roughly chopped chocolate. Bake loaf in hot oven for 50– 60 minutes (or 20 minutes for muffins) or until tests clean with a toothpick.
Cool in pan for 10 - 20 minutes. Turn out of pan onto wire rack and continue cooling. Store in refrigerator.
Credit
Photo courtesy of Pascale Rainy