Method
Preheat oven to 350ºF. Grease an 8.5” x 4.5” loaf pan (you can also use a 9×5 pan) with coconut oil and/or line with parchment paper.
Combine pumpkin puree, almond milk, coconut sugar, nut butter, coconut oil, vanilla extract and flax meal, stirring to complete.
Add oat flour, almond flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until combined. Fold in chocolate chunks.
READ RELATED: Tina O’Brien weight loss: Coronation Street star shares how she lost three stone in months
Pour into loaf pan and even out the top. Add chocolate chips on top and if desired, chopped pecans.
Bake for about an hour, or until a knife or toothpick inserted into the centre comes out clean. If your loaf looks like it’s getting too brown, tent with tin foil on top after 45 minutes. If you’re using a 9×5” pan, check on the pumpkin bread after 40 to 45 minutes.
Once done, let cool in the pan for 15 minutes and then remove from pan and place on a wire rack to cool completely before slicing.
Store leftovers tightly wrapped in plastic wrap, foil, or in a sealed container on the counter for up to three days, or store in the refrigerator for up to a week, or in the freezer for up to six months.
Source: Daily Express | Diet
