Chocolate Pumpkin Bread
Servings: 10
Calories: 161kcal
Ingredients
- ⅔ cup/ 150 g sour cream
- 1 cup / 250 g pumpkin puree
- 2 eggs
- 4 tbsp/ 60 ml olive oil or coconut oil
- ½ cup / 100 g xylitol
- 4 tbsp/ 30 g coconut flour
- 1 cup / 100 g almond flour
- 2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 2 teaspoon vanilla extract
- 3.5 oz/ 100 g dark chocolate, crushed (see notes)
Instructions
- Preheat oven to 350 degrees F/ 180 degrees C. Line a 10 inch/ 25 cm loaf pan with a sheet of parchment paper and grease well on top.
- In a bowl combine coconut flour, almond flour and baking powder. Mix well and set aside.
- In another bowl combine pumpkin and spices.
- In a large bowl whisk together eggs and xylitol until smooth. Add sour cream, vanilla, oil and pumpkin and whisk again until combined.
- Gradually add the dry ingredients, mixing gently with a rubber spatula, until absorbed.
- At the end add the chopped chocolate. Mix carefully with the spatula to distribute them evenly around the batter.
- Bake for 40-50 minutes or until a toothpick inserted in the centre comes out clean and the top becomes golden brown.
- Cool until room temperature before serving. Store it in the fridge.
Notes
- For a keto diet use chocolate with at least 80% cocoa content. Otherwise you can use any kind of dark chocolate. Prefer the chocolate chunks instead of chips as they would make the bread even more cocoa-flavoured.
- You can find the recipe for homemade pumpkin pie spice in this post.
- Xylitol can be substituted by other low carb sweetener of choice or by coconut/ brown sugar for a high-carb version. Keep in mind that the xylitol is as sweet as sugar.
Nutrition
Calories: 161kcal | Carbohydrates: 9g | Sugar: 1g
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