Double Chocolate Pumpkin Bread with Probiotic Cream Cheese Frosting
A holiday favorite for snacking or entertaining! Growing up, I would ask for my mom's pumpkin chocolate chip cake with cream cheese frosting every year for my birthday... (my birthday is in August BTW). I LOVED it! Using simple, whole food ingredients for this bread and a combination of cultured cream cheese (probiotic) and raw honey(prebiotic) for the frosting, I was able to nutritionally up-level a nostalgic childhood favorite of mine! I hope you enjoy this recipe as much as I do!
Ingredients
Double Chocolate Pumpkin Bread
- 4 eggs I like Vital Farms
- 1 tsp vanilla extract
- 1/4 cup honey I like local and organic
- 3 tbsp coconut oil melted
- 1 cup pumpkin puree I like the boxed organic options
- 1/3 cup almond butter fine ground, organic
- 1/3 cup coconut flour
- 1/3 cup raw cacao powder I use Nutivas
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 bar Tazo >85% chocolate
- 1 bar Eating Evolved 70% Dark chocolate
Probiotic Cream Cheese Frosting
- 1 8 oz container Nancy's Cultured Cream Cheese
- 1/4 cup raw honey
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F
- Whisk the eggs in a medium sized bowl. Add the vanilla, honey, almond butter, and oil to the eggs, mixing thoroughly. Add the pumpkin puree and mix until you have a smooth batter.
- Add the coconut flour, cocoa powder, baking soda, and all of your spices to the pumpkin batter and mix until combined making sure that you have no lumps in your batter.
- Stir in your most of chocolate chunks until fully combined. Save a few for scattering over the top.
- Grease a standard sized loaf pan with coocnut oil, line with parchment paper, and scoop your batter into the pan. Scatter the remaining chocolate chunks over the top of your unbaked loaf.
- Place in the oven and bake for 45-50 minutes, or until a knife going into the centre comes out clean. Let cool completely in the pan before frosting.
Probiotic Cream Cheese Frosting
- Whip cream cheese for 2 minutes until well blended.
- Add honey and vanilla and whip for 2-3 more minutest until fluffy.
- To serve either slice the bread and place the frosting on the side to frost as you go OR frost the entire top and store in the refrigerator (fresh for 1 week in the fridge frosted, fresh fro 4 days in an air tight container unfrosted)
Notes
Option to add 2 tsp pumpkin spice blend in place of the separate spices.
