Make two of these. One to hide away for yourself and one for the family! This healthier version of a chocolate quick bread or muffin is just what you need for that chocolate indulgence. Perfect with a cup of espresso in the morning or paired with a small glass of Tawny Port for a late night craving.
Chocolate Pumpkin Spice Bread
Chocolate Pumpkin Spiced Cake
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
50 minutes
A Healthy chocolate breakfast cake?! Why yes! This cake is loaded with health boosting ingredients like turmeric, cinnamon, and cocoa. Plus it uses pumpkin, EVOO, and pure maple syrup to keep the quick bread on the healthier side of quick breads. Quality ingredients definitely make a difference, that's why we used King Arthur's blend of cocoas. The Black Cocoa lends such rich, earthy and nutty flavor to the bread, it doesn't taste so sickingly candy chocolate sweet. I also use Enjoy life chocolate chips as they are fee of the main allergens like dairy and soy. So go ahead a bake up a batch for a little less guilt chocolate fix!
Author:Tara Bruner
Ingredients
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1 C All Purpose Flour
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1/4 C King Arthur Triple Cocoa Blend
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1/4 C King Arthur Black Cocoa
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2 tsp pumpkin pie spice
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1/2 tsp turmeric
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1 tsp baking soda
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1/2 tsp fine sea salt
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1 1/2 C pumpkin purée
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1/2 C maple syrup
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1/4 C Blood Orange EVOO
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1 egg/egg substitute
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1 tsp vanilla
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2/3 C mini chocolate chips, preferably Enjoy Life Mini Chips
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Starlight Herb’s Cardamom Sugar or Dark Cocoa Sugar
Dry Ingredients
Wet Ingredients
Mix-Ins
Directions
Place oven rack in the middle of the oven, preheat to 350º. Line a 8x4 bread pan with parchment paper, brush with EVOO and shake a light coating of flour on top. Tap away excess flour. Sift dry ingredients together.
In a mixing bowl, combine pumpkin, maple syrup, and Blood Orange EVOO on medium speed until well combined. Add egg and vanilla, mix until combined. On slow to medium speed, mix in half the dry ingredients until just combined. Scape sides of bowl and mix in the rest until combined. Fold in chocolate chips. Spoon evenly into prepared pan. Sprinkle extra chocolate chips on top and then the Cardamom Sugar.
Bake for 50-60 minutes or until cake tester comes out clean. Let cool before taking it out of the baking tin. Slice and enjoy with your favorite espresso in the morning, or with a glass of Tawny Port in the evening.