Grain-free Pumpkin Chai Bread

This is probably considered cheating, but today's recipe is simply a variation on my Primal Pumpkin Bread which I posted a while back. The original recipe was found on Joyful Abode, a website and blog with lots of grain-free and sugar-free recipes. Although the foundation of the recipe remains the same, the additions are very much worth a try!

I loved the basic recipe from the start. The bread contains absolutely no grains or flours, but is sturdy, easily sliced, and extremely moist. The flavors I have added are fabulous in combination with the pumpkin and almond. And the texture is improved by the addition of a few more ingredients which soak up all that moisture.

Ingredients:

1 cup almond butter
4 TB melted butter (or coconut oil is great, too!)
1/2 cup pumpkin puree (canned is fine)
1/4 cup honey
1 TB molasses
3 large eggs
3 TB cocoa powder
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon black pepper (really!)
1/2 teaspoon ground cardamom
1 teaspoon baking soda
2 teaspoons freshly squeezed lemon juice (or orange juice)
1 TB shredded coconut (unsweetened)
1 TB chia seeds
2 TB chocolate chips
2 TB pumpkin seeds (pepitas)

Preheat oven to 325F.

Begin by mixing first 6 ingredients well. Add dry ingredients and mix thoroughly until batter is smooth. Then add the lemon juice, coconut, and chia seeds. Fold in gently. Pour batter into well greased loaf pan. Sprinkle chocolate chips and pepitas over the top. Bake for at least 45 minutes or until a toothpick comes out clean from center of loaf. Allow loaf to cool for at least 10 minutes before slicing. Delicious warm or chilled!

NOTE: This is NOT a low-calorie treat! Although it is grain-free and also fairly low in sugar, this loaf has plenty of healthy fat from the almonds, eggs, and coconut. A small serving is recommended!