Black and Gold Pumpkin Bread
By Christy Johnson and Mikyah Owens
This festive holiday recipe is a healthy, yet sweet, alternative to the traditional pumpkin pie. Requiring minimal preparation, this pumpkin bread allows you to concentrate on family and friends while it bakes, filling your house with the sweet aroma of autumn.
The familiar pumpkin spice reminds the taste buds of home, the garbanzo beans provide a firm and dense texture, and the honey and chocolate chips contribute a little sweetness. Topping this cozy dessert with a unique coconut whipped cream makes it unforgettable! Golden pumpkin dough with a sprinkling of chocolate chips represent school colors, and showcase our shared U of I pride!
- Yield: 12 bars
- Portion: 2 inch by 4 inch bars
- 1 15 oz can pureed pumpkin
- 3 /4 cup garbanzo beans, drained and rinsed
- 1/2 cup honey
- 1 tsp vanilla extract
- 2 cups flour (gluten-free baking flour or all purpose)
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 Tbsp pumpkin spice
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1 can full fat coconut milk (lite for less fat)
- 1 1/2 tsp vanilla extract
- 1-2 Tbsp maple syrup
Preheat oven to 350 degrees Fahrenheit. Drain and rinse garbanzo beans. Add all bread ingredients to blender or food processor, except for chocolate chips. Blend until smooth and no lumps remain. Add in chocolate chips and stir by hand until evenly distributed throughout. Spread mixture into a greased 13 inch by 9 inch baking dish. Bake for 30 minutes.
Chill can of coconut cream overnight in the refrigerator. Open the can and scoop the solid white coconut cream (discard liquid portion of the coconut milk), vanilla, and maple syrup into a medium sized bowl. Whip with electric mixer on high until smooth and fluffy. Place dollop on top of warm bread.