So Much Yes: Chocolate Chai Pumpkin Bread

With the holiday season officially underway, the kitchen is now in full bustle mode. And whether kept out on the counter at home or created as a special gift to friends and coworkers, handmade breads are a constant favorite: a perfect rewarding reminder of the cheery spirit.

Among the reasons we love these sweet treats at Luminberry, is that baked goods are an ideal place to mix in superfoods and smart-swap ingredients (making these annual treats a gift on every level). Try our superfood rendition of pumpkin bread, amped up with chai spices and antioxidant-rich cacao nibs, for a medley of warm, cozy flavor with every moist bite. Happy holidays!

Chocolate Chai Pumpkin Bread

Why make a regular pumpkin bread, when you can make one loaded with warming chai spices and packed with chocolate and real cacao nibs? This loaded variation is a must-try!

Makes 10 servings

  • 2 cups spelt flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground cloves

  • 1 teaspoon ground ginger

  • ½ teaspoon ground cardamom

  • ½ teaspoon sea salt

  • 1 teaspoon baking soda

  • 1/3 cup cacao nibs

  • ½ cup mini chocolate chips

  • 1 15-ounce can unsweetened pumpkin puree

  • ¼ cup unsweetened almond milk

  • 1 tablespoon vanilla extract

  • 1 cup coconut sugar

  • 1/3 cup melted/liquid coconut oil

Preheat the oven to 350° F. Spray a loaf pan with cooking spray and line with a parchment sling, fitted with a small overhang, for easy removal.

In a medium bowl, combine the flour, cinnamon, cloves, ginger, cardamom, salt, and baking soda. Mix together until well incorporated. Stir in the cacao nibs and chocolate chips.

In a large bowl, whisk together the pumpkin puree, almond milk, and vanilla. Add the coconut sugar and coconut oil and mix until smooth. Add the dry mixture, and stir to incorporate, using as few strokes as possible. Transfer the mixture into the prepared pan, and smooth out the top. Bake for 50-60 minutes, or until a toothpick comes out clean when inserted. Let cool on a baking rack still in the pan for at least 10 minutes, then remove using the parchment sling, and let the bread cool on the rack completely before cutting into slices.

Bread will last up to 5 days, wrapped up tightly, at room temperature.

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