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!
Chocolate Pumpkin Bread
- 1 lb loaf tin
- baking paper
- 2 large mixing bowls
- 165 g self-rising flour
- 50 g cocoa powder sifted
- 1 teaspoon ground cinnamon
- ½ teaspoon mixed spice
- ¼ teaspoon ground ginger
- 250 g pumpkin puree NOT pumpkin pie filling
- 125 g soft light brown sugar
- 120 ml olive oil or vegetable oil
- 60 ml buttermilk room temperature
- 2 large eggs
- 150 g chocolate chips milk or dark, or both
- Heat the oven to 170°C. Lightly grease 1 lb loaf tin and line with a strip of baking paper. Set aside.
- In a large bowl, combine together the flour, sifted cocoa powder, cinnamon, mixed spice and ground ginger. In a separate large bowl, whisk together the pumpkin puree, sugar, olive oil, buttermilk and eggs.165 g self-rising flour, 50 g cocoa powder, 1 teaspoon ground cinnamon, ½ teaspoon mixed spice, ¼ teaspoon ground ginger, 250 g pumpkin puree, 125 g soft light brown sugar, 120 ml olive oil, 60 ml buttermilk, 2 large eggs
- Tip the dry ingredients into the bowl with pumpkin puree mixture and fold until just combined. Do not overmix. Add 100g of chocolate chips to the batter and fold until combined. Pour the batter into prepared baking tin and scatter the remaining chocolate chips on top.150 g chocolate chips
- Bake for 50-55 minutes, until well risen and toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool for 10-15 minutes. Remove from the baking tin (use the overhang baking paper to lift the bread from the baking tin), allow to cool for another 10-15 minutes, slice and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.