Pumpkin & Cacao Bread


Recipe @aleafcia

whole wheat flour
baking soda
baking powder
ground cinnamon
ground nutmeg
ground ginger
almond milk
avocado oil
pumpkin puree
bareorganics cacao powder
sprouted pumpkin seeds


‣ Combine 2 cups whole wheat flour, 1 tsp baking soda, 1½ tsp baking powder, 1½ tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground ginger, and a pinch of salt in a mixing bowl.

‣ Mash 2 ripe bananas, then add to a separate bowl with ½ cup unsweetened almond milk and ½ cup avocado oil.

‣ Combine dry and wet ingredients. 

‣ Spoon half of the batter into another mixing bowl. In one bowl, add 1½ cup pumpkin puree. In the other bowl, add ⅓ cup bareorganics cacao powder.

‣ Spoon cacao batter into the center of a greased 9x5 pan and layer the pumpkin batter around the cacao batter. Use a bit of cacao batter for a crumble on top.

‣ Press crushed pecans and organic sprouted pumpkin seeds into the top.

‣ Bake at 350F for 50-55 min. Enjoy!

Recipe includes: