Ingredients

The following ingredients have 4 Servings
  • 1/4 cup coconut oil (52 g)
  • 1 cup pumpkin puree (256 g; see note 1)
  • 1/2 cup maple syrup (130 g; honey may be swapped )
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/4 cup almond milk ( or dairy milk; 54 g)
  • 3/4 cup all purpose flour (fluffed, spooned & levelled; 90 g)
  • 3/4 cup whole wheat flour (fluffed, spooned & levelled; 90 g)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons cinnamon
  • 1/4 cup mini chocolate chips (plus a few extra for the top)

Instruction

  • Preheat - Heat oven to 325°F. Grease and flour a 9 x 5 inch baking pan and set aside.
  • Wet ingredients - In a large glass measuring bowl, melt the coconut oil. Stir in the remaining wet ingredients including the pumpkin puree, vanilla, eggs and milk. Mix until smooth. If your coconut oil starts to solidify when you add the other wet ingredients, pop it in the microwave and heat in 20 second increments until it is liquified again. Do not heat vigorously as we don’t want to cook our eggs.
  • Dry ingredients- Add all dry ingredients including all purpose and whole wheat flour, salt, baking soda and powder, ginger, nutmeg and cinnamon to the same bowl. Mix until just combined. Fold in the chocolate chips.
  • Bake - Scrape the mixture into the prepared loaf pan. Scatter a few extra chocolate chips on the top. Bake for 55 minutes- 1 h 5 m, until a toothpick inserted in the middle comes out clean.
  • Cool - Allow to cool completely. Run a knife around the outside of the pan to loosen, then invert the pan and give it a couple of firm smacks to release the loaf from the pan.