Chocolate Pumpkin Bread Recipe
Por um escritor misterioso
Descrição
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?
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 ½ cup Navitas Organics Cacao Powder1 Tbsp. pumpkin spice 2 tsp. baking powder1 tsp. baking soda 1 tsp. Kosher salt 1 cup sugar-free chocolate chips DIRECTIONS Preheat the oven to 350°F and grease an 8”x4” 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. 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 ½ cup Navitas Organics Cacao Powder1 Tbsp. pumpkin spice 2 tsp. baking powder1 tsp. baking soda 1 tsp. Kosher salt 1 cup sugar-free chocolate chips DIRECTIONS Preheat the oven to 350°F and grease an 8”x4” 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. Makes one 8x4-inch loaf Submitted by Yasmeen Mariyah Ali | Munching With Mariyah
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