Greetings from beautiful Boulder!
Thaddeus and I are loving life in Colorado so far. We even made an offer on a house yesterday in Capitol Hill in Denver. Very exciting stuff. I’m kind of feeling like an adult right now, minus the lack of a real job and the fact that I wear more colors in one outfit than the average 3 year old girl. Oh well, baby steps!
My brother’s shop, Cured, has these fantastic big pumpkins in right now. He brought one home the other night that I cooked up into a curried soup. Today the leftover puree was staring me in the face so I decided to make a little something sweet with it.
This recipe is pretty healthy as far as desert/quick breads go. I used a sprouted gluten-free flour, raw turbinado sugar and maple syrup to sweeten and obviously, no dairy or eggs. I had to toss some vegan chocolate chips in because, well, they’re tasty and I knew my brother and Thad would be particularly keen on that move.
The crisp cool air of early November seems like the perfect time for a little indulgence, especially with the seasonally appropriate and vitamin-rich addition of local pumpkin!
Chocolate Chip Pumpkin Bread
- 1 ¾ c sprouted buckwheat flour (I use Living Intentions Super Flour which has chia, sprouted almonds in it, but any sprouted or gluten-free flour would be perfect.)
- ½ c raw turbinado sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp ground vanilla beans (or vanilla extract)
- 1 c pumpkin purée
- ½ c oil (I used part coconut oil, part avocado oil because that’s what I had available)
- 3 Tbsp maple syrup
- 3 Tbsp unsweetened coconut milk
- 1½ cups of vegan dark chocolate chips
- Preheat oven to 350°F.
- Lightly oil a loaf pan.
- In a large bowl, mix together the dry ingredients.
- In a small bowl, whisk together pumpkin, oil, syrup, and coconut milk.
- Add wet mixture to dry; combine until just moistened. The batter will be very thick; don’t worry!
- Add in chocolate chips. Or nuts/raisins if you are crazy like that 🙂
- Pour into prepared pan and bake 50 to 60 minutes or until top is browned and a toothpick inserted in the center comes out clean.
- Let cool 20 minutes; use a butter knife to gently loosen bread from sides of pan, then invert onto a cooling rack.
Note – The sprouted flour gives the bread a grainier and heartier texture and flavor. If you want something a bit fluffier and more delicate, I would suggest using a light gluten-free all-purpose blend or a white pasty flour if you want to go all out.
Enjoy heartily with some spicy chai or mulled cider. Yum!
Love and Light,