Pumpkin Chocolate Chip Bread
It's that season again and pumpkin is everywhere. I decided to jump on the bandwagon and make this pumpkin chocolate chip bread. It's made with spelt flour and naturally sweetened with maple syrup and relatively low in sugars and fat. Paired perfectly a scoop of ice cream or some vegan frosting.
Recipe (makes 8-10 slices) Prep time: 50 minutes
180 grams spelt flour (1.5 cup)
1 teaspoon baking soda
2 tablespoons pumpkin pie spice
1 tsp cinnamon
200 grams pumpkin puree (1 cup)
50 grams coconut yogurt (1/4 cup)
2 flax eggs
70 ml maple syrup (1/3 cup)
1 tablespoon coconut sugar
4 squares of dark chocolate, chopped
2 tablespoons slivered almonds
First, preheat the oven to 175 degrees Celsius.
Mix the spelt flour with baking soda, pumpkin pie spice and cinnamon.
In a seperate bowl, combine the pumpkin puree, coconut yogurt, flax eggs, maple syrup and coconut sugar.
Combine the wet and dry ingredients and fold in the dark chocolate.
Line a cake pan with baking paper and pour the pumpkin batter into the pan.
Sprinkle the slivered almonds on top.
Bake for about 35 minutes or until you pick the cake with a toothpick and the center comes out clean.
Cool down before serving.
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