FULL POST: https://feastingonfruit.com/chocolate...

* 1 cup (240g) pumpkin puree 
* 3/4 cup (105g) coconut sugar
* 1/4 cup (65g) Organic SunButter
* 3/4 cup (180g) almond milk
* 1 tsp vanilla extract
* 1 tbsp apple cider vinegar
* 1 1/2 cups (185g) gluten-free flour
* 2 tbsp (15g) coconut flour
* 1 tbsp pumpkin pie spice
* 2 tsps baking powder
* 1/2 tsp salt
* 1/4 cup (65g) Chocolate SunButter

1. Preheat oven to 350°F. 
2. Whisk together pumpkin, coconut sugar, SunButter, almond milk, vanilla, and vinegar. 
3. Add flours, spices, baking powder, and salt. Stir until combined and smooth.
4. Transfer to a 8x8" loaf pan that is lined with parchment paper and/or sprayed with oil. Smooth the top of the batter.
5. Dot the top with spoonfuls of Chocolate SunButter, and use a chopstick to swirl.
6. Bake for 50-55 minutes at 350°F. 
7. Cool for 15 minutes before removing from the pan. Cool another 30 minutes or so before slicing.
8. Keep leftovers in an airtight container in the fridge for up to a week.

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