Chocolate Chip Pumpkin Bread – the super-healthy version
Chocolate and pumpkin are an addictive combination. This loaf is super-healthy, with lots of added veggies and no refined sugar. My kids scarf this down!
Prep Time30 minutesmins
Cook Time1 hourhr20 minutesmins
Total Time1 hourhr50 minutesmins
Course: Breakfast, Dessert, Dessert or Breakfast, Snack
Cuisine: American
Servings: 3loaves
Author: Valerie
Ingredients
1 1/2cupsraisinsor dates
1 1/2cupsdateswith no pits or stem pieces (or raisins)
5eggs
2teaspoonsbaking soda
1teaspooncinnamon
1/2teaspoonnutmeg
1/4teaspoonginger
1/4teaspoonground cloves
1cupquinoa flourif you are not gluten-free, you can use regular flour for all the flour
1cupteff flour
1cupgarbanzo flourif you like it, or replace with another flour if you’re not sure
1cupbrown rice flour
1cuppotato starch
2cupspumpkineither canned or fresh
2cupssemi-sweet chocolate chips
1cupcanola oil
4-6cupsassorted veggies such as frozen broccolifresh or frozen berries, the flesh of a mango, a beet, and/or greens — defrosted, drained of any liquid, and pureed smooth for several minutes in a food processor
Instructions
Preheat oven to 350 degrees.
Place raisins, dates, and eggs in a food processor. Blend until the raisins and dates are shredded into small bits.
Add the baking soda and spices to the food processor, and blend again.
Place the mixture from the food processor and all of the other ingredients in a big bowl. Stir until everything is mixed thoroughly.
Oil and flour three 9×5 inch loaf pans. (Use rice flour for the flouring if you are gluten-free.)
Divide mixture evenly between the three pans and smooth out the tops with a spatula.
Bake in the preheated oven for 80 minutes.
Loaves are done when a knife comes out clean (except for melted chocolate chips), or when a thermometer says the temperature inside each loaf is 195 to 200 degrees.