Chocolate, Pumpkin & Banana Almond Butter Bread

Here, we like to keep food simple. We love practical recipes anyone can make with simple tools. This not-too-sweet, but still rich and chocolatey version of a Fall-inspired bread is probably the healthiest and one of the easiest baked goods ever made. Yes, it is gluten and dairy free, but honestly who cares? It is so good and a perfect addition to a breakfast, brunch, mid-day snack or after-dinner treat. Maybe even a birthday cake. And because this recipe can make up to three mini-loaves in reVessel’s 2-cup vessel, we love to eat one right out of the oven, spread some love and give one away and freeze one for another day.

• 1 cup pumpkin puree
• 1 medium ripe mashed banana
• 1 cup almond butter
• 1/4 cup raw cacao powder
• 1/4 tsp baking soda
• 1 pinch salt
• 1 tbsp cinnamon
• 1/3 cup honey or maple syrup
• 1 egg beaten
• 1/2 cup dark chocolate chips + more for top
• Coconut oil for coating baking dish

DIRECTIONS
Preheat oven to 350 degrees. Combine pumpkin, banana and almond butter together in a medium bowl. Add honey (or maple syrup) and beaten egg. In a separate bowl, mix dry ingredients cacao powder, baking soda, salt and cinnamon. Add dry ingredients and chocolate chips to wet ingredients and combine until just even. Coat 2-cup baking dish with coconut oil. Fill mix ½ way, but no more than ¾ and sprinkle with chocolate chips. Bake for 21-23 minutes. Let cool and serve warm.