Paleo Pumpkin Loaf with Semi-Sweet Chocolate Chunks
This recipe is basically pumpkin pie transformed into a loaf. If you could imagine what Fall tastes like, I'm pretty sure I nailed it with this pumpkin loaf. The pumpkin adds the perfect amount of moisture, the semi-sweet chocolate chunks (enjoy life brand) are the right amount of sweetness combined with the flavours of cinnamon, nutmeg, clove, and ginger!
I tested this recipe three times and every time it turned out great, but if it doesn’t work for you, my deepest apologies. However, if I made this one more time I’m pretty sure Ryan was about to go on a pumpkin strike. I hope you enjoy this pumpkin loaf as much as I did, I had it for breakfast with my coffee before I headed to the gym this morning!
One more note, if you’re like me and you love leftovers, then you’ll love this loaf on day 2 and 3, and maybe 4 if it lasts that long ;). I ate mine with a little bit of coconut oil on top and heated it up in the air fryer or microwave. Ryan ate his with grass-fed organic butter, because everything is better with butter, right?
ingredients:
Wet ingredients:
1 cup - Canned pumpkin (organic if available)
3 large eggs - At room temperature
3/4 cup - Monk fruit sweetener OR coconut sugar
1 tsp - Vanilla extract
2 tbsp - Avocado oil
Dry ingredients:
1.5 cups - Bob’s Red Mill Paleo Baking Flour
1 tsp - Baking powder
0.5 tsp - Baking soda
0.5 tsp - Sea salt
1 tsp - Ground cinnamon
0.5 tsp - Ground nutmeg
0.5 tsp - Ground ginger
0.25 tsp - Ground cloves
1 cup - Semi-sweet chocolate chunks (Enjoy Life brand)
0.25 cup - Roasted pumpkin seeds (or whatever seeds/nuts you prefer)
method:
Preheat oven to 350F. Place rack in the middle of the oven
Prepare loaf pan with cooking spray. I used avocado oil spray.
In a large bowl whisk together: eggs, pumpkin puree, and vanilla extract. Set bowl aside.
In a separate bowl, mix together: Paleo baking flour, baking soda, baking powder, sea salt, and the spices.
Add dry ingredients into the wet and mix well.
Fold in chocolate chunks.
Evenly top the batter with pumpkin seeds.
Bake for 40 minutes or until centre comes out clean when tested with toothpick. If top begins to brown, cover halfway through with aluminum foil.
Let cool completely before enjoying!
Enjoy a slice with your favourite nut butter, coconut oil, or grass-fed butter.
