Ingredients

The following ingredients have 10 Servings
  • 1/2 cup organic pumpkin purée
  • 2 large eggs ((organic at room temperature))
  • 1/2 cup extra virgin olive oil
  • 1.5 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/4 tsp nutmeg (-freshly grated)
  • 2 tsp ground cinnamon ((optional))
  • 3.5 oz dark chocolate chips ((or a chocolate bar roughly chopped))
  • 1/3 cup unsweetened coconut flakes
  • 1 pinch sea salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp coarse sea salt flakes
  • 1 cup granulated sugar
  • 6 tbsp organic butter (- cut into chunks)
  • 1/2 cup heavy cream
  • 1 tsp sea salt

Instruction

  • Preheat oven to 350" F.
  • In a medium size mixing bowl whisk together the eggs, olive oil, vanilla extract, nutmeg, sugars and pumpkin puree until combined.
  • Using a separate bowl combine the flour with a pinch of sea salt, baking powder and baking soda. Stir in the chocolate chunks but reserve a few to sprinkle on top, then add the flour mix to the bowl with the wet ingredients.
  • Using a spatula fold the two together until combined, but without over-mixing.
  • Line a loaf pan with parchment paper leaving some hanging out on the sides to make the removal process easy. The extra parchment paper will serve you as handles.
  • Pour the batter in the loaf pan and sprinkle with the reserved chocolate chunks. Press them down gently using the palm of your hand.
  • Bake the pumpkin bread in the preheated oven for 35 to 45 minutes, until a toothpick inserted in the center comes out almost clean. Transfer it to a wooden board and allow it to cool. Use the parchment paper to easily remove the bread from the loaf pan.