Ingredients

The following ingredients have 16 Servings
  • 1 cup (230g) pumpkin puree
  • 2 tablespoons (41g) full fat coconut milk
  • 3 tablespoons (34g) coconut oil (melted)
  • ⅓ cup (100g) raw honey (or maple syrup)
  • 2 eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups (228g) blanched almond flour
  • 2 tablespoons (12g) golden flaxseed meal
  • ¼ cup (20g) raw cacao powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon fine Himalayan salt
  • 1 teaspoon baking soda
  • ½ cup (62g) pecans (coarsely chopped (optional*))
  • 2/3 cup (120g) 70% dark chocolate (coarsely chopped)

Instruction

  • Preheat oven to 350°F. Grease an 8x4-inch loaf pan with coconut oil and line it with parchment paper.
  • Using a whisk, whisk together the wet ingredients in a large bowl: pumpkin puree, coconut milk, coconut oil, honey, eggs, and vanilla.
  • In a separate bowl, mix the dry ingredients with a spatula until there are no more lumps: almond flour, flaxseed meal, cacao powder, cinnamon, baking soda, and salt. Then stir in the pecans.
  • With your spatula, gently mix dry ingredients into wet to form a batter. Do not over mix. The batter will be thick. Fold the chopped chocolate into the batter reserving a few chunks to decorate the top of the bread. Pour the batter in the pan, and sprinkle chocolate chunks on top.
  • Bake for 30 minutes uncovered, then cover with aluminum foil to prevent the top from burning and bake for an additional 20 minutes. Baking time may vary depending on your oven and the pan you use, so bake until a toothpick inserted into the center comes out clean, approximately 50 minutes total.