This spicy, fudgy bread will tantalize your taste buds. A mix between a pudding and a cake, it’s the perfect item to bring parties…or just keep to yourself at home!
Yield: 1 (9×5-inch) loaf
Prep time: 15 minutes
Cook time: 1 hour
1 cup Date Paste
½ tsp. baking soda
1 (15-oz.) can pumpkin purée
½ tsp. salt
3 TB. flax eggs
1 tsp. ground cinnamon
½ cup pure maple syrup
¼ tsp. ground cloves
1 TB. alcohol-free vanilla extract
¼ tsp. ground nutmeg
1 ½ cups oat flour
¼ tsp. ground ginger
½ tsp. aluminum-free baking powder
1 ½ cups grain-sweetened chocolate chips
1. Preheat the oven to 350˚F.
2. In a large bowl, combine Date Paste, pumpkin purée, flax eggs, maple syrup, and vanilla extract until smooth.
3. Gently stir in oat flour, aluminum-free baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger. Mix until no lumps remain. Add chocolate chips, and evenly distribute throughout.
4. Pour batter into 9×5-inch loaf pan, and bake for 1 hour. Allow bread to cool before cutting and serving.
(Recipe courtesy of Julieanna Hever, M.S., R.D., C.P.T., also known as “The Plant-Based Dietitian,”. She is the author of the best-selling book The Complete Idiot’s Guide to Plant-Based Nutrition and host of upcoming series What Would Julieanna Do? on the healthy living TV network Veria Living.)