Spicy pumpkin bread with chocolate and
It is the beginning of November. Here in Germany, the temperatures have dropped significantly. So, that thing with the beach body is off the table for this year. Although I find anyway, who has a body and goes to the beach, has a beach body.
To make you feel warm and cosy, when it is wet and chilly outside, here is my sweet, juicy, fluffy pumpkin bread! With aromatic spices, walnut pieces and chocolate chips. A delicious treat in the pumpkin season and very easy to bake!
Ingredients for a medium-sized cake tin:
1/2 hokaido pumpkin, approx. 400 g
200 g of flour
130 g of sugar
80 g brown sugar
100 ml rapeseed oil or sunflower oil
3 tbsp chickpea flour (or egg substitute or soy flour), stirred with 6 tablespoons water
3 tsp baking powder
2 tsp cinnamon, ground
1/4 tsp nutmeg, ground
1/4 tsp cloves, ground
1/2 tsp salt
2 tsp of orange zest, grated
50 g of walnuts, roughly chopped
80g vegan chocolate chips
Preheat the oven to 200°C (390F) top and bottom heat.
Put some baking paper on a baking tray. Place the half hokaido pumpkin on the tray. With the open side down. Bake on a medium rack for 40 minutes.
Remove from the oven, let cool, cut into small pieces and puree the pieces into a creamy paste. You should have about 300 g of pumpkin puree now.
Alternatively, you can also take convenience pumpkin puree from the supermarket.
Preheat the oven to 180°C (360F) top and bottom heat.
Mix the pumpkin puree, flour, sugar, brown sugar, oil, chickpea flour, baking powder, salt, orange juice and the spices into a dough.
Fold in the walnuts and chocolate chips.
Grease a medium sized cake tin and pour in the dough.
Bake on a medium rack for about 60 minutes. After 50 minutes, test every few minutes to see if the pumpkin bread is ready. To do this, poke it with a wooden skewer. If no dough sticks to the skewer, the cake is ready.
Let the pumpkin bread cool down completely, before you get it out of the cake tin. Otherwise it might break.