Chocolate flavored pumpkin bread, great with some nut butter and filled with goodness from the pumpkin and banana.
I used wholemeal flour for more fiber and the antioxidants in the cacao, the vitamin E in almonds and plant based vitamin A from the pumpkin make this one good for the skin too, woo!
Free from pumpkin bread
You can make this sugar free by swapping the coconut sugar with a granular alternative plus by using a gluten free flour this is also suitable for GF and vegan diets.
I like to lightly heat or toast the slices and serve them with some nut butter or you can use a spread of choice and add some more if desired to really amp up the nutrition.
-180g pumpkin puree (or steamed squash)
-1 large banana (with browns spots)
-1 Tbsp oil or nut butter
-15 to 20g coconut sugar (you choose how much you want)
-8g cacao powder
-80g wholemeal flour (I used buckwheat+small bit of quinoa)
-25g ground almonds
-1 tsp baking powder + 1/4 tsp baking soda
optional: 1 tsp cinnamon or 1/3 to 1/2 tsp pumpkin spice blend
optional: 2 Tbsp chopped dark choc or fruit or seeds for sprinkling on top
-Pre heat the oven to 160c fan
-Blend or mash together the banana & pumpkin
-Add the oil and stir briefly then add the dry ingredients and mix well
-Bake for 20 mins (my oven cooks fast so yours might take longer)
Best served toasted with some nut butter, store leftovers in a container in the fridge