HEALTHY BREAKFAST BREAD WITH PUMPKIN & DARK CHOCOLATE

Ash Sladen

This breakfast quick bread is healthy enough to eat for breakfast but will satisfy your sweet tooth any time of day!

5 from 7 votes

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Prep Time 15

Cook Time 50

Servings

Ingredients

DRY INGREDIENTS

1 1/2 cup almond flour, firmly packed (see notes about measuring)
1/2 cup flax meal
1 tbsp cinnamon or pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup pumpkin seeds chopped

WET INGREDIENTS

1/2 cup pumpkin puree or sweet potato or winter squash puree (canned or homemade)
1/3 cup + 1 tbsp maple syrup
3 tbsp almond butter or any nut or seed butter of choice
1 egg
2 tsp vanilla
2 tsp apple cider vinegar
1/2 cup very finely shredded or chopped carrots (optional but recommended if handy)

OPTIONAL ADD-INS AND TOPPINGS

1/2 cup dark chocolate chips or raisins (see notes for more ideas)
1/2 cup chopped nuts (as an add-in or topping)
1/2 cup frozen raspberries (as a topping)

Instructions

Preheat your oven to 350F.
Combine all your wet ingredients and mix until smooth, ensuring the egg has been well incorporated.
In a separate bowl, whisk together your dry ingredients.
Add your dry mixture to the wet mixture and stir until combined. The batter should be thick and moist but not runny.
Gently stir in your chocolate chips, dried fruit and/or chopped nuts but try not to overmix.
Allow your batter to sit while you line a bread/loaf pan with parchment paper. Lining your pan will make it much easier to remove and slice.
Alternatively, you can make this recipe into muffins or a cake. If that's the case, line your muffin pan, mini muffin pan or baking dish. See notes for one of my favourite meal prep hacks!
Transfer your batter to the pan of your choice and bake in the oven for 40 to 55 minutes, depending on the shape and material of your pan. You'll know it's done when the edges begin to brown, the top is firm, and an inserted toothpick/cake tester comes out mostly clean.
If making muffins, bake for 25 to 28 minutes for regular muffins and 18 minutes for mini muffins. This recipe will yield 12 muffins.
If making a 11x7 or 9x9 cake, bake for 30 to 40 minutes, depending on the shape and material of your pan.
Allow your bread to cool completely, about 30 to 40 minutes, before slicing to ensure a cleaner cut.

Notes

When measuring your almond flour, you'll need to firmly pack the flour into the measuring cups. There are two ways you can do this:
- Using your measuring cups, you can scoop the flour directly from the bag and press it in.
- Using a spoon, you can spoon your flour into the measuring cups and press it down until it's packed in.

OPTIONAL ADD-INS:

Raisins, dried cranberries, dried cherries
A mixture of dried fruit and chocolate chips
Shredded coconut
Chopped walnuts, almonds or Brazil nuts
Hemp seeds, sunflower seeds or more pumpkin seeds

OPTIONAL TOPPINGS:

Frozen or fresh raspberries
Sliced banana
Thinly sliced apple
More dark chocolate...because why not?!

MEAL PREP HACK

I highly recommend doubling or tripling this recipe and making both quick bread AND muffins. By changing up the add-ins and/or toppings, you can make seemingly different recipes with a lot less effort. And what's best, you can freeze your leftovers for future breakfasts, snacks and healthy desserts. I suggest slicing your bread and separating the pieces prior to freezing it.

Nutrition

Keyword breakfast bread, chocolate chip pumpkin bread, Dairy-Free, gluten free, gluten free breakfast cake, gluten free pumpkin bread, paleo, pumpkin bread, refined sugar free

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