Why have single chocolate when you can have double chocolate? you will not believe how delicious, fluffy, and cakey this gluten & dairy-free chocolate pumpkin loaf is. I cannot get over how perfect it is for fall, especially with some coffee or tea.
Preheat oven to 350 degrees and grease a loaf pan with coconut oil. Beat egg and combine with pumpkin purée, melted and cooled coconut oil, coconut sugar, and vanilla extract. In a separate bowl, whisk together almond flour, oat flour, cocoa powder, Sakara Metabolism Super Powder, pumpkin spice, cinnamon, and baking soda. Combine wet and dry ingredients. Fold in chocolate chips. Transfer batter to the prepared pan and bake for 30-40 minutes or until a tester inserted in the center comes out clean, and edges of loaf pull away from sides of the pan. Let cool completely before slicing and enjoying.
