Cheers to pumpkin season! Because it’s not over after Halloween! Made this deliciously moist bread today because who doesn’t love the taste of Fall with chocolate on top! A true Fall treat! You can make this in a bread or muffin pan as well, but I used a brownie pan because it cooks more evenly.
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Pumpkin Swirl Chocolate Bread
1 3/4 cups any flour – (I broke it up and used: 1 cup oat flour, 1/2 cup amaranth flour, 1/4 cup almond meal)
2 tbsp ground flaxseed meal
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pumpkin spice
3/4 teaspoon salt
1 large egg + 1 egg white
1/4 cup unsweetened applesauce
3 tbsp palm coconut sugar
1/4 cup local honey
1 15oz can organic pumpkin puree
1/4 cup melted coconut oil
1/4 cup orange juice
1/2 cup semi-sweet chocolate chips
2 tbsp unsweetened cocoa powder
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Preheat the oven to 350F degrees. Lower oven rack to midway, this will prevent the top of your bread from browning too much too soon. Spray a brownie or bread pan with non-stick spray. Set aside.
In a large bowl, whisk the flour, baking soda, spices, and salt together until combined. In a medium bowl, whisk the eggs, sugar, and honey until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. Gently fold in the chocolate chips. Take 1/2 cup of batter and mix with cacao powder.
Pour the batter into the prepared loaf pan. Pour 1/2 cup of chocolate batter over the top and swirl gently. Bake for 55-60 minutes. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. May add some more chocolate chips over the top did added sweetness and let it melt.
Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will be SUPER MOIST and soft.
Xoxo, Ana
@ColorfulFoodie
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