PUMPKIN CHOCOLATE CHIP BREAD
It's pumpkin everything season!
I know how it goes. Holidays are approaching so you're about to throw all your healthy practices and rituals out the window. Right? I used to think that this is what HAD to happen because well, everyone else is doing it and how was I not gonna participate in the festivities?!
Truth is, we don't need to avoid the festivities, deprive ourselves, or feel crappy throughout the holidays. There are many ways to indulge and still feel amazing!
I love finding and creating awesome recipes that taste like heaven and are completely guilt-free and refined-everything free. The key is simply using whole and real ingredients. Nature is delicious!
Today, I was inspired to start off the holiday treat making with something pumpkin since cooler days and Halloween are just around the corner (still warm in California though).
My intention was to make brownies, but they came out really moist and more of a bread-y texture, so I suggest to try these as muffins or as a loaf of bread.
1/2 cup coconut sugar
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/ teaspoon nutmeg
Pinch of cloves
Pinch of sea salt
3/4 cup pumpkin puree, homemade or from a can (plain pumpkin if from a can)
1/4 cup almond butter (or nut/seed butter of choice)
2 Live A Lot chocolate bars, chopped up into small chunks
- Preheat oven to 350 F.
- In a small bowl, whisk together eggs, coconut sugar, baking soda, and spices.
- In a separate larger bowl, whisk together pumpkin puree and nut butter. Add egg mixture and whisk together until well combined. Fold in chocolate chunks/chips.
- Pour onto a parchment-lined loaf tin (or 8x8 pyrex, or muffin tin). Bake for 20-25 min, until toothpick comes out dry when inserted in center of it.
- Let cool for 10 minutes before slicing.