October is here, time to pull out the boots and scarves!
It is really beginning to feel like fall and that means all the squash I can eat… acorn, delicata, spaghetti, and don’t forget pumpkin!
Don’t worry friends, this Double Chocolate Pumpkin Bread is wicked good without being wicked on the waste line! double score.
Double Chocolate Pumpkin Bread (grain free, vegan)
- 1 large ripe plantain, puree
- 1 can pumpkin puree
- 1/2c cacao powder
- 1c hemp protein powder (see substitutions)
- 1/4c coconut flour
- 1/4c arrowroot starch
- 1T baking powder
- 1t baking soda
- 1 flax egg (1T flax meal + 3T water; let sit to gel)
- 1t cinnamon
- 1T pumpkin pie spice
- 1/2t nutmeg
- 1T vanilla extract
- 1/4c maple syrup
- 3T coconut oil
- 3T chocolate chips
*If you don’t have hemp powder, feel free to use brown rice flour (though it won’t be grain free). And no, this hemp powder will not get you high, hehe.
Line a 9×5″ loaf pan with parchment paper and preheat the oven to 350F. In a large mixing bowl sift together your hemp and cacao powders, coconut flour, arrowroot starch, baking soda and spices. Now begin stirring in your wet ingredients. Once the batter is well mixed, add the remaining chocolate chips and pour batter into loaf pan. Bake 45-50 minutes but be aware that different ovens and altitudes may take more or less time to bake.
When the loaf is done, try to resist the urge to gobble it down, let it cool before slicing.
This loaf is not dry by any means, but has a rich but not overly sweet cacao taste while still highlighting the best flavors of Fall… pumpkin, cinnamon, nutmeg, oh my!
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