Only week left until Halloween! One week left, until October ends. Isn’t that crazy?!? And what’s even more crazy, is the fact that the year is almost over!!!
But we still have some time left, and there are still all the pumpkins to be eaten! Speaking of which, today’s recipe is actually a part of the wider project… It’s my entry to #virtualpumpkinparty organised by Sara from Cake over Steak. So couple of weeks ago, I saw Aimee from Twigg Studios creating another masterpiece recipe with pumpkin and showing it on her Instagram stories. She mentioned that she’s been getting ready for this virtual pumpkin party, and what to do if you want to participate. And so, I thought why the heck not, and signed up to take a part too. I remember seeing other bloggers taking part in this last year, and it looked and sounded like so much fun, I wanted to make sure I do not miss on it this year!
So, what’s this virtual pumpkin party all about? It’s a very simple, yet great idea to embrace the pumpkin season and all the recipes that come with it. As Sara explains it on her blog, this is a ‘celebration of pumpkin recipes that are delivered to the internet by food bloggers from around the world on a single day in October’. And today is that day!
It’s been happening since 2015, and you can check all the recipes from previous years, as well as check out all this year’s participants and their awesome recipes here. You will not find another source with that many pumpkin recipes in one place! Not that you will ever need another source…
Because I’ve been having some serious chocolate cravings recently, and it’s been a while since I have posted anything chocolate related (this recipe for Caramel Mocha Chocolates being the last one!), I’ve decided to opt in for this spiced pumpkin chocolate bread. And friends, this maybe just the easiest, yet the tastiest chocolate bread I’ve made in my life. Plus, it’s also one of the simplest recipes, and can be modified in many ways.
Pumpkin could be swapped for butternut squash puree, I have used both in the past, and each brings good results. Also, you can change or adjust the level of the spices to your preferences. As a massive fan of pumpkin spice, I have to use it in this recipe. However, in the past, I have skipped the spices completely (Jon is not that keen on them), or added just a pinch of cinnamon when I was making this bread for one of my best friends (not a fan of spices either).
Addition of the pumpkin to any cake will result in lovely, moist and soft texture, and this spiced pumpkin chocolate bread is no exception. Plus chocolate chips will add an extra richness and make this bread taste soooo decadent, you will not stop at one slice for sure!
Easy recipe for delicious, moist and chocolatey spiced pumpkin bread.
- 120 g all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 90 g cocoa powder
- 100 g brown sugar
- 1 tsp pumpkin spice mix
- 2 tsp vanilla extract
- 115 g pumpkin puree
- 4 tbsp plain dairy-free yogurt
- 50 g chocolate chips
- 4 tbsp coconut oil (melted and cooled)
- 2 flax eggs (see recipe notes)
- 85 g maple syrup (about 1/4 cup)
Heat the oven to 180C. Grease your loaf tin and line it up with parchment paper, leaving some of the parchment to overhang on sides, allowing easy bread removal later.
In a large bowl, mix together the flour, sugar, baking soda, salt, cocoa powder and pumpkin spice.
In a separate bowl, mix together pumpkin puree, yogurt, coconut oil, flax eggs, maple syrup and vanilla extract.
Gently fold dry ingredients into wet ones, but do not over-mix. You want the ingredients to be just combined. Fold chocolate chips and mix a bit more.
Transfer to prepared baking tin, and bake for 40 minutes, or until toothpick inserted in the middle comes out clean.
One flax egg is 1 tablespoon ground flax mixed with 3 tablespoons of water. Once mixed, allow it to sit for 10- 15 minutes.
You can swap flax egg for normal eggs (if not vegan)