double chocolate walnut bread

This double chocolate walnut bread from Shiloh Farms is so delicious. It has a fully cooked, yet soft, crumb with a slightly crackly crust. This combo of textures along with the light dusting of nuts and chocolate chips on the top, the full experience of biting into this loaf is so yummy!

 

Double Chocolate Walnut Bread

Yields: 1 loaf

Equipment: 2 mixing bowls (1 medium, 1 large), spatula, whisk, 9x5 loaf pan, measuring cups, measuring spoons

Ingredients:

2 large eggs

3/4 cup pumpkin puree

1/2 cup plain yogurt

1 tsp vanilla

1/2 cup date sugar (or natural sweetener of choice)

1/2 cup brown sugar

1/2 cup organic cocoa powder

3/4 cup almond flour

1 cup brown rice flour 

1 tsp baking soda

1 tsp baking powder

1/4 tsp Himalayan pink salt

1/2 cup dark chocolate chips

1/2 cup walnuts

Instructions:

1) Preheat oven to 350 degrees.

2) In a large bowl, combine wet ingredients (through vanilla) and mix well.

3) To this mixture, add sugars and whisk until incorporated.

4) In a separate bowl, sift together cocoa powder, flours, baking soda, baking powder, and salt.

5) Add dry ingredients to wet and stir until well blended. Fold in chocolate chips and nuts.

6) Pour batter into greased 9x5 loaf pan. Top with additional nuts or chocolate chips, if desired.

7) Bake at 350 degrees for 50-60 minutes, or until knife inserted near center comes out moist, but clean. (In my experience, the loaf needs to bake for much longer, even up to 20 min longer. However, check every 5 min with a toothpick for any baking after 60 min and remove from oven when yours is done).

8) Remove from oven and cool on wire rack for at least 20 minutes before removing from pan, allowing to cool completely before slicing. (This is another place that in my experience needs much longer - letting it rest even for a few hours before removing from pan or cutting).

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