Last fall I happened upon an amazing recipe for Chocolate Pumpkin Loaf. This recipe was one of my favorite fall treats. I set out to make it again, but decided to change it up a little. The results did not disappoint. I used dark chocolate cocoa in place of the regular cocoa & cut back the sugar. Here is the updated recipe:
*Recipe courtesy of Carrots’n’Cake, modified to be gluten-free by me
1 1/4 cups flour (I used Pamela’s Baking & Pancake Mix, but you could use any GF Flour Mix, just make sure to add xanthan gum if you mix doesn’t have it already)
1/4 cup unsweetened cocoa powder (I used Hershey’s Special Dark Cocoa)
1/4 cup sugar
1/2 cup packed brown sugar
1/2 cup liquid egg whites
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 can (7.5 ounces) pumpkin
3/4 cup chocolate chips
1. Preheat oven to 325*F. Grease loaf pan (I used Pam).
2. Combine all ingredients in large mixing bowl; blend well.
3. Once mixed, pour batter into loaf pan.
4. Bake for 40-45 minutes, until top is firm and a toothpick comes out clean. (I did 47 minutes)
5. Allow loaf to cool for 15 minutes; dust with powdered sugar (if desired).
I am going to have to hide some of this and quick. Jon oohed & aahed over it last night and had some more for breakfast. Do you think it would be okay to have it for lunch? Perhaps I’ll spread some almond butter on it! YUM!