Chocolate Almond Pumpkin Bread Food

CHOCOLATE ALMOND PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray.
• Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.

EASY KETO PUMPKIN BREAD

Steps:

• Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with overhang, as shown in the video below. Lightly spray the lined pan with oil.
• In a medium bowl, using a hand whisk, whisk together the eggs, pumpkin puree, stevia, and vanilla. Add the cinnamon and whisk to combine.
• Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. Then mix in the kosher salt and the baking soda.
• Using a rubber spatula, transfer the batter to the prepared pan. Smooth out the top.
• Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
• Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.
• Cool the bread for 30 minutes on the cooling rack. Slice it into 10 slices and serve.

ALMOND CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
• Beat sugar, pumpkin, vegetable oil, eggs, and molasses together in a large bowl. Whisk flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger together in another bowl. Add flour mixture to pumpkin mixture and stir until batter is well-combined.
• Stir 2/3 of the almonds and 3/4 of the chocolate chips into batter. Pour batter into prepared loaf pan; sprinkle remaining almonds and remaining chocolate chips over the top of the loaf.
• Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 minutes to 1 hour.

CHOCOLATE PUMPKIN BREAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature.

PALEO PUMPKIN BREAD WITH ALMOND FLOUR RECIPE

Steps:

• Preheat oven to 350 F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf pan (or 9X5 would also work) with parchment paper. Set aside.
• Mix together all the dry ingredients in a large bowl.
• In a separate bowl, whisk together all the wet ingredients.
• Fold in the wet ingredients to dry ones and mix until they are fully combined.
• Place the batter into the prepared loaf. Distribute it evenly using a spatula or the back of a spoon. Top it off with pumpkin seeds and chocolate chips, if using.
• Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
• Let it rest on a wire rack for 5-10 minutes, remove from the pan, and let it cool before slicing.
• Serve.