This bread is mostly Paleo, but I beg you - please don't let the Paleo factor stop you if Paleo isn't your bag. It's a simple, decadent cake in bread form, and it's EASY. If you are a strict "Paleovore", then you can sub palm shortening or ghee for the butter, and you can use Enjoy Life Chocolate Chips.
If you'd like to make your own cashew butter, I show you how right here. All you need is. . . raw cashews. Happy chocolate breading.
Oh - and I know someone is going to ask - can you make this in a normal loaf pan? I am sure you can, although I have not yet done it. If you do, I would increase the baking time to 40 minutes, and then check it frequently until you find a toothpick comes out clean.
2 large eggs
3/4 cup cashew butter (click here for recipe)
1/2 cup pumpkin puree
1/2 cup Grade A Maple Syrup
3 tablespoons room temp unsalted butter (plus extra for greasing pans)
2 teaspoons fresh lemon juice
2 teaspoons pure vanilla extract
1/2 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon coarse kosher salt
1/3 cup chocolate chunks, roughly chopped
Preheat oven to 350 degrees Fahrenheit.
Lightly grease 3 mini loaf pans with butter. Line bottoms of pans with parchment paper, and butter the parchment paper as well. Set aside.
To the bowl of a food processor, add eggs, cashew butter, maple syrup, pumpkin, butter, lemon juice, and vanilla. Puree until smooth and creamy - about 15 seconds.
Add in Cocoa powder, baking powder, baking soda, and salt. Blend again until well combined, but don't over do it (about 10 seconds).
Carefully fold in chocolate chunks.
Divide evenly among the three loaf pans.
Bake for 26 - 30 minutes, until a toothpick inserted in the middle comes out mostly clean.
Cool on a wire rack for 15 minutes. Remove from loaf pans and allow to cool completely.