1 C. Flour or Almond Flour
½ C. Dark Cocoa
2 t. Pumpkin Pie Spice
1 t. Baking Soda
1 t. Salt
1 Can Pumpkin Puree
1 C. Swerve Brown
1 Stick Butter, Melted
¼ C. Heavy Whipping Cream
2 Eggs
2 t. Vanilla
2 C. Lily’s Dark Chocolate Chips

Easy Directions:

Spray a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking soda, and sea salt. Set aside.
In a large bowl, combine the pumpkin puree, Swerve Brown, melted butter, heavy cream, eggs, and vanilla extract. Stir until smooth and combined. Stir the flour mixture in. Do not overmix. Add in 1 C. of the chocolate chips.

Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top of the bread. Bake at 350 for 50-60 minutes. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread. Remove the bread from the pan. Let the bread cool.

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