Prepare to be amazed by a revolutionary flourless pumpkin bread that will make your taste buds dance and your health-conscious heart sing! This isn't just another boring bread recipe - it's a decadent, nutrient-packed masterpiece that combines the rich, velvety smoothness of pumpkin with the irresistible allure of dark chocolate. Perfect for those seeking a gluten-free treat that doesn't compromise on flavor, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 3/4 cup almond butter
- 1/2 cup honey
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup dark chocolate chips for streusel
- 1/4 cup cocoa powder for streusel
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper for easy removal of the bread.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 3/4 cup of almond butter, and 1/2 cup of honey. Use a whisk or electric mixer to blend these ingredients together until smooth and well combined.
- Add the 3 large eggs to the mixture and continue to whisk until the eggs are fully incorporated and the mixture is creamy.
- In a separate bowl, mix together the dry ingredients: 1 tsp of baking powder, 1/2 tsp of cinnamon, and 1/4 cup of cocoa powder. Stir the dry ingredients until they are evenly combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it's okay if there are a few small lumps.
- Fold in 1/4 cup of dark chocolate chips into the batter, ensuring they are evenly distributed throughout the mixture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- To make the streusel topping, in a small bowl, combine the remaining 1/4 cup of dark chocolate chips and 1/4 cup of cocoa powder. Mix well until the chocolate chips are coated with cocoa powder.
- Sprinkle the chocolate streusel mixture evenly over the top of the batter in the loaf pan.
- Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Slice the loaf once it has cooled down, and serve it as a delicious treat or breakfast option. Enjoy your flourless pumpkin bread with dark chocolate streusel!
Tips
- Room Temperature Matters: Ensure all your ingredients are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Gently fold ingredients to keep the bread light and tender. Overmixing can lead to a tough, dense texture.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely clean or completely wet.
- Cooling is Crucial: Allow the bread to cool completely before slicing to help it set and prevent crumbling.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Make it Your Own: Feel free to experiment with additional spices like nutmeg or ginger to enhance the pumpkin flavor.
- Serving Suggestion: Enjoy slightly warm with a dollop of almond butter or a sprinkle of extra dark chocolate chips for an extra indulgent experience!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 10g
Fat: 23g
Saturated Fat: 5g
Cholesterol: 105mg
