Fall has arrived and we have pumpkins in abundance! I love the fall. I love apples, and squashes and warming spices and I also love chocolate. So naturally, I made a chocolate and pumpkin loaf to match the crisp in the air.
This is quite a simple recipe and is fully plant-based. You can add eggs if you prefer, you will just need to reduce some of the liquid. I will provide instructions in the recipe section. I have nothing against using eggs, I just prefer to bake without them. Baked goods turn out great and don't have that 'eggy' smell. I'm easily put off by scents. But you can choose to do try it with and without and let me know what you prefer!
2 cups of whole spelt flour (or flour of choice) 1 tsp baking soda 2 tsp ground cinnamon 1/4 tsp ground ginger 2 cups of cooked and strained pumpkin puree 3/4 cup coconut sugar 3 tbsp. coconut oil 1/4 cup of warm water 1 tbsp apple cider vinegar 1/3 cup dark chocolate chips melted
Preheat oven to 325 and line 9X5 inch loaf pan with parchment paper In a bowl whisk together all dry ingredients: flour, baking soda, cinnamon, and ginger and set aside.
Place coconut oil in a bowl and top with hot water to melt. Top with pumpkin puree, sugar, vinegar and mix well with a whisk or fork.
Add wet ingredients to dry ingredients and mix lightly to incorporate. Try not to overmix, small clumps of flour are perfectly fine.
Separate the mixture into two separate bowls and add melted chocolate to one of the bowls and stir well.
Add one tablespoon of mixture into a pregreased or lined pan alternating with pumpkin and chocolate. Mix lightly with a stick and
Place in preheated oven and bake for 60-65 min or until a toothpick inserted into the center of the loaf comes out clean.
Note: If you would like to add an egg to this recipe, simply omit the 1/4 cup of water and add the egg to the liquid mixture. Whisking the egg and then adding in all the remaining ingredients.