Ingredients
Method
- Preheat your oven to 350°F. Line a 9x5-inch loaf pan with unbleached parchment paper and lightly coat with cooking spray. Set aside.
- In a large mixing bowl, whisk the eggs for about 10 seconds. Add the pumpkin puree, maple syrup, oil, pumpkin pie spice, baking powder, baking soda, and salt. Whisk until well combined.
- Add the spelt or whole wheat flour and stir gently with a spatula just until incorporated. Be careful not to overmix.
- Fold in most of the dark chocolate chips, reserving a handful for the top. Stir a few more times to distribute evenly.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips over the surface. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and transfer the pan to a wire rack to cool for 30 minutes. Using the parchment paper flaps, lift the bread out of the pan and let it cool completely before slicing. Cut into 10 slices with a serrated bread knife.
Nutrition
Notes
Store leftover bread covered at room temperature for up to 5 days. To freeze, let the bread cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving. Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. Maple syrup can be substituted with honey or agave, but avoid granulated sugars as they will alter the moisture balance. For the oil, you can use avocado, extra virgin olive, grapeseed, melted butter, or melted coconut oil. Do not substitute with gluten-free, almond, or coconut flour as they will not work in this recipe.