It's still hot here, and I'm still baking with pumpkin :-) Oh well, at least it's in the 80s now, instead of the 90s! This bread is super easy to whip up in one bowl and bakes faster than traditional quick breads.
This bread can easily pass as dessert. Adding some kind of glaze, or more chocolate to the top, definitely makes it an after-dinner-worthy treat. I drizzled mine with a little peanut butter, chocolate and coconut oil (just melted all together in the microwave).
The batter should be thick, but not dry. Press into pan with hands or the back of a spoon. I like to smooth the top of mine.
The Recipe
makes one 9x9-inch pan1 flax egg
2 eggs*
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/3 cup natural peanut butter
1 heaping cup pumpkin puree
3 tablespoons coconut sugar
3 tablespoons maple syrup
2/3 cup milk (I used unsweetened flax milk)
3/4 cup coconut flour
pinch salt
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 cup hemp seeds
1/2 cup semi-sweet or dark chocolate chips
Preheat oven to 375F degrees. Line a 9x9-inch baking pan with parchment paper and oil/grease slightly.
Make flax egg in a large bowl and let sit for about five minutes. Add the next ten ingredients and stir well. Gently mix in flour, salt, baking powder and soda. Make sure all clumps of coconut flour are blended in. Stir in hemp seeds and chocolate chips.
Add more chocolate chips to top, if desired. Bake for 25-30 minutes, or until a toothpick inserted comes out mostly clean. Let cool for at least 20 minutes before cutting. Store in refrigerator for best texture.
*You could attempt to use all flax eggs, but I haven't done this and can't guarantee how it will turn out. Coconut flour is quite finicky.
