Because it is still fall, I am still making all things pumpkin 24/7. I wanted to share the recipe for my healthily delicious chocolate chip pumpkin loaf. I opted for agave nectar and a minimal amount of brown sugar instead of granulated white sugar (it is definitely more pumpkin-y than sweet as a result), and used equal portions of whole wheat and all-purpose white flours. I’ve been eating a slice, warmed and topped with almond butter about half an hour before my workouts. Gives me just enough energy to power through a tough cardio session.
The recipe below makes one loaf. Let me know if you try it!
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 4 tablespoons agave nectar
- 1/2 cup of brown sugar
- 1/4 cup canola (or olive, if you must) oil
- 1/4 cup almond milk
- 1 large egg
- 1/3 cup water
- 1/2 can (about 8 ounces) pumpkin
- 1/3 cup dark chocolate chips
- Preheat oven to 350°.
- Lightly spoon all-purpose flour and wheat flour into dry measuring cups. Combine flour and next six ingredients (through allspice) in a bowl.
- Place agave nectar, brown sugar, mashed avocado, almond milk, and egg in a large bowl. Beat with a mixer at high speed until well blended. Add the water and pumpkin, beating at low speed until blended.
- Add the flour mixture to the pumpkin mixture. Beat at a low speed until just combined. Pour the batter into a 9 x 5-inch loaf pan. If desired, coat the pan with spray to prevent sticking. Sprinkle chocolate chips evenly over the batter.
6. Slice and enjoy! Warm with almond butter is my favorite way to eat it 🙂