pumpkin chocolate chip bread
Pumpkin chocolate chip bread (adapted from Shut the Kale Up)
Yields 1 loaf
1 cup organic pumpkin puree
1 well ripened banana
3 organic pasture-raised eggs
1/3 cup organic, unsweetened almond butter
3/4 cup vegan semi-sweet chocolate chips (we like Enjoy Life)
3 tablespoons high quality maple syrup
1/2 cup coconut flour
2 tablespoons flax meal
1 teaspoon baking power
1 teaspoon pumpkin pie spice
a few shakes of cinnamon
1 tablespoon pepitas (raw pumpkin seeds), to garnish (optional)
Directions
Preheat your oven to 350 F and line a loaf pan with parchment paper or coat with coconut oil
In a large mixing bowl, mash the banana, add the pumpkin and mix well to combine. Stir in the remaining wet ingredients (eggs, almond butter, and maple syrup) and mix well.
Add in the dry ingredients (coconut flour, flax, baking powder, pumpkin pie spice and a few shakes of cinnamon) and mix until a batter forms. Stir in the chocolate chips to distribute evenly.
Pour batter into a parchment-lined loaf pan (or grease with coconut oil). Sprinkle with pepitas all over the top, if using, and bake for ~50 minutes, or until a toothpick comes out clean.
Allow to cool for 10-20 minutes. Enjoy!