Tuesday, August 28, 2012

Pumpkin Pie Bread with a Dark Chocolate Oatmeal Crumb Topping

Preheat oven to 325 degrees
1 15oz can of pure pumpkin
1 cup of coconut oil or light olive oil
1 cup unbleached sugar
3 eggs
1 tsp vanilla
3 cups of whole wheat pastry flour or unbleached flour
1 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
3 TBSP cinnamon
1 tsp salt
1 tsp baking soda
Crumble ingredients:
1 cup of whole oats
1/3 cup of coconut oil or butter
1/4 cup of sugar
pinch of salt
1/3 cup of dark chocolate chips
Combine the pumpkin, oil, eggs and vanilla until very well incorporated. Add in the dry ingredients and mix just until smooth. Seperate into two small, greased, loaf pans. Top with the crumble mixture. The crumble will cause the baking time to vary. Bake for 1 hour then check with toothpick and continue baking until the toothpick comes out clean.

1 comment:

  1. Hi Kelly! I made a recipe similar to this last week. Wish I'd seen your recipe first! The thing I love about pumpkin bread is that it's more diabetic friendly than regular sweet breads. It's still bread, and thusly a little dangerous, but pumpkin is a super food that has nearly zero carbs, but still the sweetness and even a little protein. I'll have to try this one next time I want something sweet!