INGREDIENTS:
¼ c. unsweetened applesauce
⅓ c. unsweetened cocoa powder
¾ c. all-purpose flour
¾ c. whole wheat flour
½ t. ground cinnamon
¼ t. ground nutmeg
¼ t. ground ginger
⅛ t. ground cloves
¾ t. baking soda
¾ t. salt
1 c. pumpkin purée (about ½ of a 15-ounce can)
¾ c. date sugar or brown sugar
3 T. almond or peanut butter, at room temperature
1 t. pure vanilla extract
½ c. dark chocolate chips
DIRECTIONS:
Preheat the oven to 350°F. Lightly grease an 8” x 4” loaf pan or use a nonstick or silicone loaf pan. Boil some water (no need to measure yet). Combine the applesauce and cocoa powder in a large mixing bowl. In a separate bowl, sift together the flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt. Pour ⅓ c. of the boiling water into the bowl with the applesauce/cocoa mixture, mixing quickly to make a smooth chocolate sauce. Add the pumpkin, sweetener, almond butter, and vanilla and mix well.
Add about half of the flour mixture to the chocolate mixture and gently stir just to incorporate. Add 1 T. boiling water to the mixture and stir again. Add the rest of the flour mixture, and another T. of boiling water, and stir just until smooth (do not overmix). Fold in the chocolate chips. Spoon the batter into the prepared loaf pan. Smooth out the top with a spatula. Bake for 55 to 60 minutes. Check for doneness – a toothpick should come out clean. Remove from the oven. Cool for 10 minutes, run a knife around the edges and carefully invert the loaf onto a cooling rack to finish cooling.