Chocolate Chunk Pumpkin Loaf
Loaf / Dessert
This loaf is for all you fall lovers! There is something about the smell of this loaf baking that makes us feel instantly cozy and warm inside.
We always recommend using quality ingredients when baking and find this is especially true when making this loaf. Of course using a pumpkin puree from a can is quite alright, but imagine the flavour difference when using a local pumpkin you’ve roasted and pureed yourself? It really does make all the difference. Plus, now you have some pepitas to snack on later!
If you can get your hands on fresh milled flour we can almost guarantee it will make your loaf even softer, you'll be reaching for a second slice! This recipe works well with all-purpose as well as baking and pastry flour.
Enjoy it for dessert or warm a slice for breakfast with a little butter on top and a coffee close by - one of our personal favourites!
Let’s get baking!
440 g all purpose flour
12 g baking soda
16 g cinnamon
8 g pumpkin spice
4 g salt
200 g cane sugar
200 g coconut sugar
240 g dark chocolate chunks
796 g (1 large can) pumpkin puree or 1-2 small pumpkins
240 g vegetable oil
120 g milk
Preheat oven to 350F.
Lightly coat a 9 x 5 loaf pan with cooking spray or butter.
Whisk all wet ingredients together in a small bowl and set aside.
In a large bowl, combine all dry ingredients together with a whisk.
Make a well in the centre of the dry ingredients and add your wet mix.
With a whisk, start by whisking the wet ingredients in the centre of the well then switch to a spatula once the mixture starts to thicken to ensure the batter is not over-mixed.
Transfer the batter into the prepared loaf pan and place in the centre of the middle rack in the oven.
Bake pumpkin loaf for 55 - 65minutes, rotating halfway through to ensure even browning on all sides.
The loaf should rise and crack slightly through the centre. It is fully baked when a toothpick or knife is inserted into the centre of the loaf and is pulled out clean with no remnants of wet batter attached.
When done, the loaf should start to slightly release itself from the sides of the pan. If it doesn’t, gently slide a knife or offset spatula along the sides to help it release while still warm.
Place the pan on a wire rack and let cool completely before transferring it onto a desired plate or container.
When cool, cover and store the loaf at room temperature for 3-4 days or in the fridge for 1 week.
* If you don't have a pumpkin spice blend at home already you can make your own with just a few ingredients! Combine 1/4 teaspoon each of ground nutmeg, ground clove, and ground ginger for this recipe, or increase the volume to always have the blend on hand in your baking or spice cupboard!
* You can use any other oil in replace of the vegetable oil in this recipe, keeping in mind that it may change the flavour of your loaf slightly. (ex. canola, olive, coconut, sunflower)
* Instead of using pumpkin puree from a can, you can substitute 1-2 small local pumpkins (depending on their size) that have been roasted and pureed.