CHOCOCALE PUMPKIN CHOCOLATE CHIP BREAD


TOTAL TIME: 1 HOUR


INGREDIENTS


Dry Ingredients

  • 1 cup white whole wheat flour

  • ½ cup light brown sugar

  • 3/4 cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1/8 teaspoon salt

  • 1/2 cup chocolate chips (+ more for topping)


Wet Ingredients

  • 2 large eggs

  • 1 cup unsweetened pumpkin puree

  • ¼ cup maple syrup

  • 1/2 cup unsweetened almond milk*

  • 2 teaspoons vanilla extract

  • 1/4 cup melted coconut oil


METHOD

  1. First, preheat the oven to 350ºF and spray a standard-size bread pan with nonstick cooking spray. Set aside.

  2. Mix dry ingredients together in a medium-sized bowl. Set aside.

  3. Mix all of the wet ingredients together until combined.

  4. Slowly add dry ingredients to wet and mix to combine. Then, add in the melted coconut oil and mix again to combine.

  5. Pour batter into the greased bread pan, sprinkle on a few extra chocolate chips, and bake at 350ºF for 45-50 minutes or until the center is fully cooked. Check the top of the pumpkin bread for around 30 minutes and add a tin foil tent if it begins to brown too quickly.

  6. Remove pumpkin bread from the oven, let cool for 10 minutes, and remove from the pan to finish cooling.

  7. Enjoy!

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