Chocolate Chip Pumpkin Loaf (gf, ve)

Prep: 15 minutesCook: 25 minutesTotal: 40 minutes
Yield: 1 loafCategories: Baking, Breakfast
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This pumpkin loaf isn’t quite a bread but it also isn’t really a cake. It sits somewhere in the middle and makes the perfect mid morning snack alongside a coffee. If you haven’t tried pumpkin with chocolate yet then take this as a sign that it is time to – they really are a match made in heaven!

The spices used in this add some warmth that goes perfectly with the sweet flavour of the pumpkin and dairy free chocolate. I usually use a dairy free milk chocolate but you could try this recipe using a darker chocolate if preferred. You could also amend the amount of cinnamon, ginger and nutmeg used in this bake to create a stronger or subtler flavour depending on your personal preference.

It can be tricky to ensure well distributed chocolate chunks in baked goods, especially if the pieces are heavy as they have a tendency to sink toward the bottom of the bake. This is why I only add half into the batter and then press the remainder into the top of the loaf once it is in the tin. This will add a few extra minutes onto your preparation time so if you are in a rush you could always just add them all into the batter and hope for the best.

It can be tough to get a vegan bake that actually rises so I am very pleased with how this turned out! I think the trick with this bake is to ensure the oven is really hot when the loaf goes in so it gets a good rise on it, ensure you preheat it for around 15 minutes! Obviously this will affect how quickly the loaf bakes so keep an eye on it after 20 minutes but allow up to 25.

For this recipe I used a 21 x 11 cm (8.5″ x 4.5″) loaf tin. If desired you could split this mixture between six muffins instead of a loaf, just remember to reduce the bake time to 18 to 20 minutes. Allow to cool completely before removing from the loaf tin or muffin tray and store in an airtight container for up to four days.

Ingredients

metric
imperial
  • 160g 1 cup gluten free plain flour
  • 125g 1/2 cup + 2 tbsp pumpkin puree
  • 115g 1/4 cup + 2 tbsp maple syrup
  • 80g 1/4 cup + 3 tbsp dairy free chocolate chunks or chips
  • 55ml 3 tbsp + 1 tsp soya milk
  • 55ml 1/4 cup olive oil
  • 2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • pinch sea salt

Method

  1. Place the pumpkin puree in a mixing bowl and stir in the olive oil followed by the soya milk and maple syrup. Mix until all ingredients are well combined
  2. In a second bowl add the flour, baking powder, bicarbonate of soda, salt and spices
  3. Seive the dry ingredients into the wet and mix until a batter forms
  4. Stir around half of the chopped chocolate chunks or chips into the batter, ensuring they are evenly distributed throughout
  5. Pour the batter into a loaf tin lined with parchment paper, ensure the mixture reaches all four corners and is smooth on top
  6. Scatter the remaining chocolate pieces evenly across the top of the loaf. Use your finger to gently push around half down into the batter, staggering the depth
  7. Run the back of a mixing spoon across the top of the loaf to ensure any holes formed are covered by batter
  8. Place in a preheated oven and bake for 20 - 25 minutes at 200 degrees Celsius or until a toothpick comes out clean

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