Pumpkin Fudge Mini Loaf

It's October and I can't get enough pumpkin!

This year, I remembered a little experiment from last fall that I never got around to perfecting. Better late than never. It involved an inspiration from Chocolate Covered Katie, and her pie made with pumpkin and chocolate chips. Instead of pie filling, I used the chocolatey mixture to top pumpkin doughnuts. Very yummy indeed. Sadly, last year's experiment was made with a blend of sugarfree chocolate chips and a few real dark chocolate chips.  No, I did not plan ahead ( I love to play in the kitchen much more than truly cook.) That worked, but the carbs were too high.

So planning ahead this year, I finally made the version I promised last year. No sugary chocolate chips, no maltitol based chips to give you tummy rumbles. I used unsweetened chocolate and added my own sweeteners. Now, this is really a personal thing when it comes to sweetness and chocolate: I happen to love dark chocolate. Yours may need to be sweeter. Just don't eat the whole batch while you adjust the sweetness! Unless you are too lazy to make the pumpkin loaf. In that case, go ahead and eat all that frosting.

This year, I made a mini loaf for me and my honey. This little loaf is just right for 2. I like those mini loaf pans I pick up on sale at Michael's Crafts Store. If you don't have those, aim for two big muffins or three regular muffins.

Pumpkin Fudge Mini Loaf

Quickbread base:
1/4 cup ground golden flax
2 tbsp coconut flour
2 tbsp erythritol blend or equivalent sweetener
1 tsp baking powder
1/8 tsp salt
1 tsp pumpkin pie spice
2 eggs
4 tbsp pumpkin puree
1 tbsp butter

Fudge frosting:
1/2 oz unsweetened chocolate
2 tbsp pumpkin puree
2 tsp erythritol blend sweetener or equivalent

In a medium bowl, blend flaxmeal, coconut flour, sweetener, baking powder, spice and salt. Stir in eggs and pumpkin puree. Melt butter in the loaf pan to coat sides. Pour the remaining butter into the batter until incorporated. Pour batter into loaf pan and bake for 22-25 minutes at 350 degrees.

While that is baking, melt the chocolate in an ovenproof bowl or in the microwave. When chocolate is liquified, stir in pumpkin puree and sweetener. Mixture will thicken as it cools.

Remove loaf from oven and let it cool at least 10 minutes. Spread the chocolate fudge mixture over the top of the cake.

Serves 2.    287 calories   7 net carbs   21 g fat

Those goodies from last year are worth another look too.

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