Mini Chocolate Cranberry Pumpkin Loaves
A chocolate chip covered crust and a nutty hearty center with fresh, hot cranberries bursting through swirls of chocolate. It is fragrant, slightly sweet and rich with cinnamon pumpkin flavor.
Servings 3 Mini Loaves
Calories 708kcal
Ingredients
- 1 cup blanched fine almond flour
- 2 tablespoon unsweetened chocolate cocoa powder
- ½ tablespoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 tablespoon cinnamon
- ½ cup sun butter
- ½ cup pumpkin puree
- 4 eggs
- 12 drops stevia
- 1 ½ tablespoons maple syrup
- 1 ¼ cups frozen cranberries
- ¼ cup dark chocolate chips I used Lilly's
Instructions
- Preheat ove to 350F
- Combine all dry ingredients (flour, cocoa, baking soda, pumpkin spice, and cinnamon)
- Add in sun butter, pumpkin, eggs, stevia, and maple syrup and mix until batter is formed.
- Mix in frozen cranberries and divide batter among 3 mini loaf pans. (I used disposable from Target)
- Sprinkle with dark chocolate chips.
- Bake for 40-45 minutes or until bread is firm and toothpick inserted comes out clean. Let stand for at least 10 minutes.
Notes
These freeze beautifully!
Nutrition
Serving: 1loaf | Calories: 708kcal | Carbohydrates: 49g | Protein: 27g | Fat: 50g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 654mg | Potassium: 422mg | Fiber: 10g | Sugar: 16g | Vitamin A: 6734IU | Vitamin C: 9mg | Calcium: 279mg | Iron: 6mg