This loaf of bread is so addicting! I managed to finish the whole thing within 24 hours (and although it is made purely out of amazing ingredients) that is a whole lot of pumpkin loaf. The texture is incredible and the taste is even better, sweet and spiced but not overpowering. It is also really easy to make and only requires one bowl! You could even double or triple the recipe, as these loaves freeze well.
A few notes
1. For this recipe you could you canned pumpkin puree, but it tastes so so so much better and gives the bread so much more flavour if you make your own! It is really easy- just cut half a butternut squash in half, roast it for 45 mins to an hour, and then scoop out the flash and mash it up. You could also roast more than one half of it, and store the extra pumpkin puree for porridges or other recipes!
2. The dark chocolate in this recipe works really well in contrast with the sweet pumpkin and cinnamon, so I like to use something along the lines of 70-80%, but it’s completely up to you! You could also substitute the chocolate for dried fruit like cranberries and add walnuts, but the dark chocolate and pumpkin combination is my favourite.
3. You’ll see below that this recipe uses nut flour. If you’re not familiar with it or have never used it before in baking, it is really amazing as it gives whatever you’re making a really lovely soft texture, similar to the butter+egg combination in regular recipes (just 100 times healthier). To make it yourself you just have to food process nuts for about 1-2 minutes, until you reach a consistency similar to a flour- or you could buy it. For this recipe I used a mix of almond and hazelnut flour, but that is just because I had those two mixed in a big jar and I didn’t want to separate all of the almonds or all of the hazelnuts! But just almonds or just hazelnuts works as well.
Pumpkin and Chocolate Chunk Loaf
Makes 1 loaf
1 1/4 cup buckwheat flour (or spelt)
1/4 cup any nut flour/meal
1 cup pure cane sugar (I used muscovado sugar)
2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1/4 tsp salt
3 tbsps melted coconut oil
1 cup pumpkin puree
1 tsp pure vanilla extract
1/4-1/2 cup nut/seed/oat milk
100 grams of dark chocolate, chopped into chunks
Preheat oven to 170˚C.
Mix all of the dry ingredients (everything except for pumpkin puree, vanilla extract and milk) and mix until combined. Add the melted coconut oil, pumpkin, vanilla and 1/4 cup of chosen milk and stir. The batter shouldn’t be too firm, rather easily stirred, so if yours is still very firm gradually add that extra 1/4 cup of milk until the consistency is reached and then fold in the chocolate chunks.
Either line a loaf tin with parchment paper or coat the sides with coconut oil and pour the batter in.
Place the loaf in the oven and let cook for 50-55 minutes. You may need to cover it towards the end if you see the top might be overcooking a bit. Remove from oven when ready (test by poking a tooth pick in) and let cool for about 10 minutes.