Spiced pumpkin bread is such a treat during the colder months when pumpkin is in season. The sweet winter squash adds a nice texture and flavor to this easy quick bread that’s spiced with cinnamon, ginger and allspice plus lots of chocolate, because you can’t go wrong with chocolate.
SERVES: 8 to 10
- 8 tbsp (112 g) grass-fed butter, ghee or avocado oil, melted, plus more for casserole dish
- ½ cup (120 ml) pure maple syrup
- 1 cup (245 g) pure pumpkin puree
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1 cup (120 g) cassava flour
- ¼ cup (28 g) unsweetened cocoa powder
- ¼ cup (28 g) grass-fed hydrolyzed collagen powder
- 2 tsp (5 g) ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground allspice
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup (175 g) chopped quality chocolate
- 1 cup (237 ml) water
- Use your healthy fat of choice to grease a 1½-quart (1.5-L) casserole dish that fits inside the Instant Pot. Line the bottom of the casserole dish with a circle of parchment paper. Set aside.
- In a blender, in the order listed, combine all the ingredients, except the chopped chocolate and water. Process on low speed until smooth and fully blended, about 20 seconds, scraping down the sides, if needed. Add the chopped chocolate and give it a stir with a spatula to fold in. Pour the batter into the prepared casserole dish. Cover the casserole dish with its glass lid. If your casserole dish doesn’t come with a glass lid, you can cover the top of the dish with unbleached parchment paper, then top it with foil and secure it around the edges.
- Pour the water into the Instant Pot and insert the steam trivet. Carefully set the covered casserole dish on top of the trivet. Secure the lid with the steam vent in the sealed position. Press manual and set on high pressure for 55 minutes.
- Once the timer sounds, press keep warm/cancel. Allow the Instant Pot to release pressure naturally for 20 minutes. Using an oven mitt, do a quick release. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.
- Carefully lift the trivet and the casserole dish out of the Instant Pot. Use oven mitts or towels because the Instant Pot and dish will be extremely hot. Carefully remove the hot lid from the dish, taking care not to drip any of the condensation on the top of the bread. Test with a toothpick to make sure the center is fully cooked; no more than a few moist crumbs should be on the toothpick. If it needs more time, re-cover with the lid (make sure to wipe off any condensation first) and return the dish to the Instant Pot to cook on manual for another 5 minutes, then do a quick pressure release.
- Allow the bread to cool at room temperature sitting on top of the trivet (as a cooling rack) for 45 minutes. Gently run a knife around the edges of the bread to loosen it when you’re ready to remove it from the dish. Turn the dish upside down on a plate to release the bread. Cut the bread into thick slices and serve immediately.
NOTES: Use quality chocolate bars for the chocolate, preferably fair trade. Lots of Paleo versions of chocolate are available in natural food stores and online.
Sustainably sourced grass-fed collagen is sold at most natural food stores and widely available online