All recipes / Chocolate Pumpkin Loaf
Chocolate Pumpkin Loaf
Pumpkin season is upon us! To celebrate Autumn, why not try this Chocolate Pumpkin Loaf from Happy Skin Kitchen using Califia Farms Chocolate Coconut Almond Blend? It's super easy to make and utterly delicious. The subtly sweet pumpkin flavour goes so well with the richness of the chocolate and creates the fluffiest of loaves.
Ingredients
220g of spelt flour
50g of ground almond
50g of cocoa powder
150g of coconut sugar
200ml Califia Farms Chocolate Coconut Almond Blend
3 tbsp of melted coconut oil or sunflower oil
1 tsp of bicarbonate of soda
1 tsp of baking powder
1 tsp of vanilla extract
250g of pumpkin puree
60g of dark chocolate chips (optional)
Directions
01
If you are making your own pumpkin puree, peel and chop about half of a butternut squash/small size pumpkin - around 400g
02
Steam the pumpkin pieces until soft and mushy
03
Drain them and let them cool down slightly
04
Using a hand blender, blend the pumpkin until you have a fairly smooth puree
05
Let it cool down completely
06
Preheat the oven to 180 degrees Celsius
07
Line a loaf tin with some parchment paper
08
In a large bowl mix together the flour, ground almonds, cocoa powder, coconut sugar, bicarbonate of soda and baking powder
09
In a separate bowl add the pumpkin puree, the melted coconut oil, Califia Coconut Almond Blend and vanilla extract and mix well
10
Pour the wet "ingredients into the dry and gently mix until everything is well combined
11
If using fold in the chocolate chips
12
Don’t overmix the batter
13
Just mix until you don’t see anymore dry flour
14
Pour the mixture into the tin and bake the loaf in the oven for 50 minutes until it has a firm crust on top
15
Remove from the oven and leave to cool in the tin for 10 minutes
16
Remove from the tin and place on a cooling rack for another 2-3 hours or even better overnight
17
Cut into slices and enjoy!
