Oh Yum, this delicious bread is so moist and chocolaty! Pumpkin puree gives it a nice richness, and cinnamon, nutmeg and ginger add a mild but lovely spiciness. This is my first time baking with chickpea based gluten-free flour and I’m really happy with the texture and flavor.
I discovered this wonderful recipe for Chocolate Pumpkin Bread while reading Gwen’s Delightful Adventures blog. She recommended using Bob’s Red Mill Gluten-Free All Purpose Baking Flour with the red label so that’s what I used.
Yummy yes, but how does this Chocolaty goodness stack up health-wise?
I was curious how this flour compared with Spelt (which I use a lot), and all-purpose Wheat. The main difference is fiber. Both Spelt and Bob’s Gluten-Free have 4 grams of fiber in 1/4 cup, while all-purpose Wheat has only 1 gram. Fiber helps lower blood pressure and cholesterol, so it’s good for the heart as well as digestive health. It’s something I always look for on the nutrition label.
Both soluble and insoluble fiber are good…
For perspective, a cup of cooked oatmeal has about 4 grams of fiber, and a serving of this Chocolate Pumpkin Bread has 5 grams. The fiber in vegetables and grains is insoluble fiber, while oats, beans, nuts and fruit contain soluble fiber. Both kinds are beneficial for our hearts!
This Bob’s Gluten-Free flour also contains Sorghum, another ancient grain that’s heart-healthy because of its high fiber content as well as some complex phytochemicals.
“Make pumpkin bread as the default gift for everyone. It is cheap, it is beloved, it is carbs.” ~ Karen Bender
Pumpkin has a fantastic range of health benefits! It’s a good source of potassium which helps blood pressure, but it’s best known for beta-carotene–a powerful antioxidant that can help protect against heart disease.
And then of course there’s chocolate which contains flavanols, a type of flavanoid. In addition to having antioxidant qualities, research shows flavanols have the potential to benefit our hearts by lowering blood pressure, improving blood flow, and making blood platelets less sticky and able to clot.
So there’s a lot of goodness in this dark and delicious treat! And it’s crazy-good if you warm it slightly before devouring. 🙂
*Why coconut sugar? It has a lower Glycemic Index score than table sugar, contains trace amounts of phytonutrients and antioxidants, and also contains some inulin–a prebiotic that can be good for the gut.
So what’s next? Ta-Da! I just finished recipe testing ~ Pistachio Oat Bars with Chocolate Drizzle ~ that we’re loving! Be sure to subscribe so you don’t miss it!
Fix it! Plan Photos by: Bill Peterson Galleries