Double Chocolate Pumpkin Loaf
- Yield: 8-10 1x
2 cups gluten-free flour (Bobs 1-2–1 Flour)
1 tsp baking powder
½ tsp baking soda
1/4 cup cacao powder
4 free range eggs
1 can plain pumpkin puree
½ cup coconut sugar
½ cup dark chocolate chips
½ cup cacao nibs
1 cup of olive oil
1 tsp vanilla powder
Pinch of sea salt
Preheat oven to 350 degrees Fahrenheit
Grease a baking pan with coconut oil.
In a large bowl, combine flour, cacao powder, baking powder, baking soda, salt, vanilla powder, coconut sugar and mix well.
Add eggs, canned pumpkin and olive oil and whisk well. Add the chocolate chips and mix well. Add mixture to loaf pan and top with cacao nibs and chocolate chips to the top of the batter.
Bake for 55 minutes and let cool, slice and serve.
Special Thanks To:
Photos by Lisa San Filippo 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. www.momentscalgary.com