Double Chocolate Raspberry Loaf

Double Chocolate Raspberry Loaf
  1. 2 cups gluten-free flour (Bobs 1-2-1 Flour)
  2. 1 tsp baking powder
  3. ½ tsp baking soda
  4. 1/4 cup cacao powder
  5. 4 free range eggs
  6. 1 cup plain pumpkin puree
  7. 1 cup raspberries
  8. 1/2 cup coconut sugar
  9. 1/2 cup dark chocolate chips
  10. 1 cup of olive oil
  11. 1 tsp vanilla powder
  12. Pinch of sea salt
  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease a baking pan with coconut oil.
  3. In a large bowl, combine flour, cacao powder, baking powder, baking soda, salt, vanilla powder, coconut sugar and mix well.
  4. Add eggs, canned pumpkin and olive oil and whisk well.
  5. Add the bananas and chocolate chips and mix well.
  6. Fold in raspberries slowly.
  7. Add mixture to loaf pan and top with additional banana, raspberries and chocolate chips
  8. Bake for 55 minutes and let cool, slice and serve.
  1. Photos by Lisa San Filippo
  2. Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It's also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography.
Amber Approved

Tags Related
You may also like

Comments are closed.