Chocolate Pumpkin Loaf
This easy-to-make dessert combines rich chocolate with the warm sweetness of pumpkin, creating a cozy loaf perfect for any season.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 0.5 cup maple syrup or agave nectar
- 0.25 cup almond milk or another plant-based milk
- 0.25 cup melted coconut oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1.5 cups whole wheat flour Freshly ground recommended.
- 0.5 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Add-ins
- 0.5 cup dark chocolate chips Can add more for extra richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a large bowl, combine pumpkin puree, maple syrup (or agave nectar), almond milk, melted coconut oil, and vanilla extract. Stir until smooth.
- In a separate bowl, whisk together whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until no dry streaks remain.
- Fold in dark chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean.
Cooling
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use fresh ingredients for best results. Feel free to experiment with spices or other add-ins.