Ingredients

The following ingredients have 10 Servings
  • ¾ cup pumpkin puree
  • 1/4 cup low-carb syrup (if you are not in a low-carb diet, you can use pure maple syrup)
  • 1/4 cup coconut oil (melted)
  • 4 whole eggs
  • 1/2 tsp. pure vanilla extract
  • 1 cup hazelnut flour
  • 1/4 cup coconut flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • ¼ teaspoon salt
  • 1 teaspoon all spices
  • 2/3 cup sugar-free chocolate chips (reserve some for topping)
  • 1/2 cup walnut (chopped)
  • 1/3 cup dark chocolate (chopped)

Instruction

  • Preheat oven to 350ºF. Line a 9x5 baking loaf pan with parchment paper, leaving an overhang on the sides for easy removal when it’s done. Set aside.
  • In a medium bowl, add all of the wet ingredients and mix well until combined.
  • Add all the dry ingredients into the wet ingredients mixture and stir well.
  • Transfer dough to the prepared baking pan. Using a silicone spatula spread the batter evenly.
  • Sprinkle with some chocolate chips on top and cover the baking loaf pan with foil.
  • Bake in oven for 45 minutes. Remove the foil and bake for more 5-10 minutes or until center is firm.
  • Remove it from the oven and let it cool for about 15-20 minutes before removing from the pan.
  • Lift the pumpkin bread up from the pan and place onto a wire rack to cook even more for 10-15 minutes. The cooling time is important. So don’t skip it.
  • Before serving top with melted dark chocolate. Then, slice it and enjoy!