Chocolate plus pumpkin: simple, real, delicious. Enough said. Enjoy friends xxx ck
Yields 1, 8 inch loaf pan
Coconut oil or olive oil cooking spray, for the loaf pan
3 tablespoons unsalted butter, softened (or try Spectrum coconut oil)
1/2 cup packed organic dark or light brown sugar
2 large eggs (omit if vegan with 2 flaxseed eggs)
1 3/4 cups (one 15-ounce can) 100 percent pure pumpkin purée
2 tablespoons unsweetened almond milk
1 3/4 cups all-purpose or gluten-free flour
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon sea salt
1 cup semisweet chocolate chips or mini-semisweet chocolate chips
Preheat the oven to 350˚F. Line an 8 x 4-inch loaf pan with parchment paper and lightly coat with coconut oil or olive oil cooking spray.
In a large bowl, using a whisk, gently combine the softened butter with brown sugar and add the eggs, one at a time. Add the puréed pumpkin and the unsweetened almond milk and whisk to combine. Set aside the wet ingredients.
In a separate medium bowl, combine the flour, baking soda, baking powder, pumpkin pie spice, and sea salt. Using a rubber spatula, fold the dry ingredients into the wet, then gently fold in the chocolate chips.
Bake the bread on the middle rack for about 40 minutes, or until the top is golden brown and the loaf is firm to the touch. Allow the loaf to cool before handling.
When the bread is cool, slice with a serrated knife. Spread with a dollop of pumpkin butter or regular butter for an extra-special treat. xx ck
