Servings: 1 Loaf
Double Chocolate Pumpkin Bread
Flourless whole grain Double Chocolate Pumpkin Bread made with oats instead of flour. This moist quick bread recipe is dairy-free and a lovely combination of rich chocolate and pumpkin spice flavors.
Equipment
Ingredients
- 2 cups rolled oats
- ⅓ cup cocoa powder
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp sea salt
- 2 large eggs
- 1 ⅓ cups pumpkin puree
- ½ cup avocado oil
- ½ cup pure maple syrup
- 2 tsp pure vanilla extract optional
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Transfer the oats to a high-powered blender and blend for 30-60 seconds on high speed, until a flour forms.
- Add the cocoa powder, pumpkin spice, baking powder, and sea salt to the blender and blend until all of the dry ingredients are combined.
- In a large bowl, combine the eggs, pumpkin puree, avocado oil, pure maple syrup, and vanilla extract.
- Add the dry ingredients to the large mixing bowl with the wet ingredients and mix well until a thick batter forms.
- Stir in the chocolate chips.
- Pour batter into the prepared loaf pan and smooth it into an even layer. Top the batter with extra chocolate chips if you’d like.
- Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake for another 15 to 25 minutes, or until the bread tests clean.
- Quick breads are fully baked once they reach an internal temperature of 190 to 200 degrees Fahrenheit. Insert a digital thermometer into the center of the bread and wait until the numbers stop moving to get an accurate temperature read to check for doneness. While this step isn’t mandatory, it helps take the guesswork out of the baking time.
- Let bread cool to room temperature before slicing and serving.
Notes
The bread can be stored at room temperature wrapped in plastic wrap for up to 2 days if you don’t live in a humid area. Beyond that, store leftovers in an airtight container or a zip lock bag in the refrigerator for up to 1 week. Muffins can be frozen in a zip lock bag or freezer bag for up to 3 months.
Nutrition
Serving: 1slice (of 10), Calories: 341kcal, Carbohydrates: 40g, Protein: 6g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 45mg, Sodium: 240mg, Fiber: 5g, Sugar: 25g