Chocolate Chip Pumpkin Bread

Ingredients

• vanilla almond butter

  good & gather

  ¾ cup or 36g

• Powdered sugars

  ¾ cup unsifted or 90g

• Salt

  Table

  ¼ tsp or 2g

• Butter

  Salted

  2 tbsp or 28g

• fresh egg

  straight from the chicken

  3 egg or 150g

• imitation vanilla extract

  baker's

  1 tsp or 5g

• coconut flour

  good & gather

  34g

• Oat flour

  Partially debranned

  56g

• Cinnamon

  Spices, ground

  1 ½ tbsp or 5g

• Nutmeg

  Spices, ground

  1 ½ tsp or 3g

• Cloves

  Spices, ground

  1 tsp or 2g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 ½ tsp or 7g

• canned pumpkin

  great value

  ½ cup or 120g

• Apple Cider Vinegar

  Great Value - Great Value

  ⅓ tbsp or 5g

• dark chocolate chips

  great value

  ¼ cup or 60g

• Butter

  Salted

  6 tbsp or 85g

• Cream Cheese

  Market Pantry

  6 oz or 168g

Directions

1. Preheat oven to 350 degrees.
2. Lightly grease two 3 by 6 loaf pans with cooking spray.
3. Place cut squares of parchment in bottoms of pans, and sift oat flour over bottom and sides of pans to prevent sticking.
4. In a large mixing bowl, combine butter, peanut butter, powdered sugar, and sea salt. With a hand mixer, beat ingredients together starting at low speed, then move to high speed setting, for 2-3 minutes, or until light and fluffy.
5. Beat in vanilla, then add the eggs, 1 at a time until a smooth batter forms.
6. Add dry ingredients, mixing until a smooth dough forms.
7. Beat in pumpkin and vinegar until thoroughly incorporated. Stir in chocolate chips.
8. Pour batter into loaf pans, smooth it out, then sprinkle the loaves with chocolate.
9. Set loaves and muffin cups on a cookie sheet and slide into oven. Bake for 40 minutes, checking for browning at the 40 minute mark. Tent loaves with tin foil if they are browning too much, and bake for 10 more minutes.
10. Remove pans to a wire rack and cool loaves for one hour. To cleanly remove loaf from pan, cut around edges before inverting on to a plate.
11. Serve sliced and toasted, with butter and cream cheese.
12. Recipe by: By Lauren Benning (source: http://healthyindulgences.net/2014/11/sugar-free-chocolate-chip-pumpkin-bread-and-lilys-no-sugar-added-chocolate-chips-review/)