Here it is! It’s the breakfast (or dessert or snack or just anytime) bread that I just can’t quit. If you know me, you know that I am highly critical of all holiday flavors and smells (pumpkin, peppermint, clove, christmas candles, etc.). When I came across a version of this recipe on Pinterest, I’ll be honest and say that I only gave it a chance because of the chocolate. #duh
I’ll still never be a PSL girl and you still aren’t likely to smell a christmas candle burning in my home. BUT, I’ve become a total sucker for this bread and I’ve made it no less than 25 times already this fall. I have made a few tweaks with each one and after the piece I had this morning for breakfast, I’m pretty sure it’s perfected!
I’ve taken it as hostess gifts, left it on the porch of my pregnant friends homes, eaten more loaves for breakfast over the past few weeks than I care to admit, and I’m still not sick of it! It fills your whole home with the most amazing aroma. It’s almost worth baking it just for that.
If you’re not yet convinced to try it, read just a minute longer! It’s gluten free, no refined sugar AND you only need ONE bowl. There’s really not a bad thing in it and it doesn’t leave you with a food hangover – making it perfect for the weekend following Thanksgiving! I hope you’ll give this a try and let me know if you’re as obsessed as I am!
1 16oz can pumpkin puree
1/2 cup melted coconut oil
1/2 cup + 4 TBSP pure maple syrup
1/2 cup + 4 TBSP coconut or palm sugar
2 flax eggs (one flax egg= 1 tbsp ground flax seed + 2 tbsp water, stir and let sit for 5 min)
2 tsp pure vanilla extract
4 cups gluten free oat flour
1 cup almond meal
2 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp cardamon
1/2 tsp salt
1 cup chocolate chips
a handful of mini chocolate chips to sprinkle over the batter as a topping before baking (optional)
- Mix your “flax eggs” in a small bowl or ramekin and set aside.
- Preheat the oven to 350 degrees F. Line two standard loaf pans with parchment paper or spray with coconut oil.
- Mix wet ingredients together in a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg and vanilla.
- Add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg, cardamon and salt. Mix together until just incorporated. Fold in chocolate chips.
- Pour batter into prepared pans and spread into an even layer. Using a butter knife, cut a slit down the top of the loaf (just slightly off center), which will make a beautiful split on top of the loaf.
- Sprinkle a small handful of mini chocolate chips on top and lightly press into batter.
- Bake for 50 minutes. Be careful to not overcook! If you think your oven runs hot, check for doneness at 40 minutes.
- Allow to cool and store in an airtight container for up to a week at room temperature! (I highly doubt it lasts that long!)
Makes 2 loaves
You can find the original recipe and beautiful photos here! Thanks for the inspo, Demeter!