Oatmeal-based flourless Double Chocolate Pumpkin Bread. A delicious dairy-free quick bread with rich chocolate and pumpkin spice flavours.
INGREDIENT
– 2 cups rolled oats– ⅓ cup cocoa powder– 2 tsp pumpkin pie spice– 2 tsp baking powder– ½ tsp sea salt– 2 large egg– 1 ⅓ cups pumpkin puree– ½ cup avocado oil– ½ cup pure maple syrup– 2 tsp pure vanilla extract optional– 1 cup chocolate chip
INSTRUCTIONS
Preheat oven to 350°F and line a 9" x 5" loaf pan with parchment. Blend oats for 30–60 seconds to make flour.
Step 1
Mix cocoa powder, pumpkin spice, baking powder, and sea salt. Mix eggs, pumpkin puree, avocado oil, pure maple syrup, and vanilla in a large bowl.
Step 2
Mix the dry and wet ingredients in a large bowl to make a thick batter. Add chocolate chips.
Step 3
Evenly distribute batter in loaf pan. Extra chocolate chips can be added to batter. Bake the bread pan on the centre rack for 40 minutes under foil. Continue foil-free baking for 15–25 minutes until bread is clean.
Step 4
Quick breads finish at 190–200°F. To check bread doneness, insert a digital thermometer into the centre and wait until the numbers stop moving.
Step 5
Simples baking time with this optional step. When room temperature, cut and serve bread.