Chocolate Chunk Pumpkin Bread | Vine to Bar

Indulge in the cozy, seasonal flavors of fall with our irresistible Chocolate Chunk Pumpkin Bread! Crafted with Vine to Bar Dark Chocolate Bars, which are patented for enhanced taste and nutritional content, this recipe is infused with bright fruit notes and real food prebiotics that benefit both your gut health and your taste buds. Perfectly sweet and warm, it's the ultimate autumn treat!

Ingredients 

• 1 cup 1:1 gluten-free baking flour
• ¼ cup almond flour
• ¾ tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp pumpkin pie spice
• 1 tsp salt
• 1 cup pumpkin puree
• ¾ cup coconut sugar + 1 tbsp
• 2 eggs
• 3 tbsp dairy-free milk
• ¼ cup avocado oil
• 2 tsp apple cider vinegar
• 2 tsp vanilla extract
• 2, Vine to Bar 2.1 oz True Dark Chocolate Bars, chopped

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, pumpkin pie spice, and salt until combined.
3. In a separate bowl, whisk together the pumpkin, coconut sugar, eggs, dairy-free milk, avocado oil, apple cider vinegar, and vanilla extract until completely combined.
4. Fold the dry ingredients into the wet ingredients until just combined. Add ¾ of the chopped chocolate into the batter, saving the rest for the top of the loaf.
5. Pour the batter into a lined loaf pan. Sprinkle the 1 tbsp of coconut sugar over the top, followed by the remaining chopped chocolate.
6. Bake for 45-55 minutes, checking at the 45 minute mark, until a toothpick is inserted and comes out clean or with a few moist crumbs.
7. Remove and let cook for 30 minutes, then remove from the pan and let cool completely on a wire rack before slicing and serving.