Ok, let’s be honest here… The best part about fall is the resurgence of pumpkin spice, right (insert sarcasm)? Truth be told, I’m a sucker for cinnamon and nutmeg, just like everyone else. What I love even more is putting them right where they belong, which is in a yummy seasonal bread accompanied by none other than pumpkin! Add in a little delectable dark chocolate, and you have yourself a rather scintillating holiday treat.
I made this recipe with oat flour, to make it a gluten free option, but of course, one could use any flour of choice. I personally used free range eggs in this version, but egg alternatives can always be supplemented for a completely vegan option.
This recipe only calls for a half cup of dark chocolate chips, because I am obviously monitoring the glycemic index, but if you feel so inclined, double up on the portion!
total time: 1 hour
serving size: 8-10
- 2 cups oat flour (or flour of choice)
- 1 teaspoon baking powder
- 1 tablespoon pumpkin spice blend (or 1 teaspoon each cinnamon & nutmeg, and 1/2 teaspoon each ginger and cloves)
- pinch sea salt
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup (or honey)
- 2 eggs or egg substitute
- 1 cup pumpkin puree*
- 1 teaspoon vanilla extract
- 1/2 cup walnuts (optional)
- 1/2 cup raisins (optional)
- 1/2 cup dark chocolate chips (or more, as desired)