Sweet Pumpkin Loaf with Cacao “Chips”

I will admit... @Zane and I ate this whole mini-loaf [plus a small pan of the batter made into cookies] in like two days.

Whoops. So delicious!

Next time, I will make them all into cookies and freeze half right away. 😉

This recipe was adapted from Happy Healthy Life using whole food swaps and additions to make it 100% whole food, plant-based + Nutritarian.

Dry Ingredients
 1 cup oat flour [I ground whole rolled oats in my Nutribullet]
 1 cup whole wheat flour [I ground cracked winter red wheat in my Nutribullet]
 1 tbsp ground flax seed
 2 tsp baking powder
 ½ cup cacao nibs
 2 tsp pumpkin pie spice
 ½ tsp cinnamon [I used Ceylon cinnamon]
Wet Ingredients
 ½ cup baked sweet potato
 1 cup pumpkin puree
 10 deglet noor dates [or 5 medjool dates]
 1 apple, cored
  cup unsweetened plant-based milk
 1 tsp vanilla
 1 drop almond extract, optional
1

Combine dry ingredients in a large bowl and mix.

2

Combine wet ingredients in a Nutribullet, blender, or food processor and blend until smooth.

3

Pour smooth mixture into the large bowl with dry ingredients, mix well.

4

If making a loaf, line a 9x13 glass baking dish with parchment paper and pour in batter, spreading evenly.
If making soft muffin-type "cookies", plop a large scoop onto a cookie sheet lined with parchment paper or a baking mat.

5

Loaf: Bake on 400 degrees for 35-40 minutes.
Cookies: Bake on 400 degrees for 25ish minutes.

 

Ingredients

Dry Ingredients
 1 cup oat flour [I ground whole rolled oats in my Nutribullet]
 1 cup whole wheat flour [I ground cracked winter red wheat in my Nutribullet]
 1 tbsp ground flax seed
 2 tsp baking powder
 ½ cup cacao nibs
 2 tsp pumpkin pie spice
 ½ tsp cinnamon [I used Ceylon cinnamon]
Wet Ingredients
 ½ cup baked sweet potato
 1 cup pumpkin puree
 10 deglet noor dates [or 5 medjool dates]
 1 apple, cored
  cup unsweetened plant-based milk
 1 tsp vanilla
 1 drop almond extract, optional

Directions

1

Combine dry ingredients in a large bowl and mix.

2

Combine wet ingredients in a Nutribullet, blender, or food processor and blend until smooth.

3

Pour smooth mixture into the large bowl with dry ingredients, mix well.

4

If making a loaf, line a 9x13 glass baking dish with parchment paper and pour in batter, spreading evenly.
If making soft muffin-type "cookies", plop a large scoop onto a cookie sheet lined with parchment paper or a baking mat.

5

Loaf: Bake on 400 degrees for 35-40 minutes.
Cookies: Bake on 400 degrees for 25ish minutes.

Sweet Pumpkin Loaf with Cacao “Chips”
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