Pumpkin Spice Loaf with Dark Chocolate Chips & Walnut

Pumpkin puree is a great way to keep bread moist in the middle, but still have a crispy outside. When baked, it has a similar consistency to banana bread or carrot cake, but has a very different taste. 

Ingredients:

• 1 cup of pumpkin puree or pureed pumpkin
  • if you're using tinned pumpkin at 1/4 cup of water to the mix, if you use your own pumpkin puree do not add water 
• 1 cup spelt flour
• 1/4 cup melted coconut oil
• 1/4 cup water
• 5 tbsp maple syrup
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tbsp apple cider vinegar
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamom
• 1/4 cup chopped walnuts
• 1/4 cup dark chocolate chips

Directions:

• Preheat the oven to 190°C/ 375°F. ​
• If you can find tinned pumpkin anywhere, then use it. If not, use a very small pumpkin to make your own puree. I used 1/4 of a pumpkin to make mine. Place a few chunks with the skins on in a pot and boil them down. Drain off excess water and then puree the pumpkin. Measure out 15 oz of pumpkin for the bread. Let this cool down before you mix it in with the rest of the ingredients!
• Mix all of the wet ingredients together: puree, oil, ACV, vanilla, maple syrup
• Begin adding in the dry ingredients one at a time
• Prepare a bread pan with nonstick oil or parchment paper. 
• Fold the walnuts and chocolate chips into the mix. Pour the mix into the pan and cook for 55 minutes to an hour (depending on how wet the puree is). Test the center of the loaf to make sure it is cooked all of the way through. 
• Remove from the oven and let the bread cool down before you remove it from the pan using the parchment paper. Let the loaf cool on a rack. Slice and serve warm.

I adapted this recipe from the Detoxinista blog. I added my own twist on the bread and used all of the ingredients I had at the time. 

Detoxinista Pumpkin Bread