This recipe is one of my faves – it’s perfect if you want something sweet but not too sweet. Or if you want banana bread without the bananas but with the pumpkin. The ground spices are essential in this recipe and really give it all the Pumpkin spice feeeeelz. Anyway I’m sure you get ma drift. TRY IT.
- 100g self-raising flour
- 120g strong wholewheat flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 teaspoon salt
- 2 large eggs
- 150g granulated sugar
- 100g packed light or dark brown sugar or coconut sugar
- 340g pumpkin puree
- 120ml melted coconut oil
- 60ml plain yogurt/milk
- 120g dark chocolate chips
- Preheat oven to 180c. Spray a 9×5 inch loaf pan with oil spray. Set aside.
- In a large bowl, mix the flour, baking soda, cinnamon, nutmeg, ginger, and salt together until combined.
- In a medium bowl, whisk the eggs, granulated sugar, and brown/coconut sugar together until combined.
- Whisk in the pumpkin, oil, and yogurt/milk.
- Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. Do not overmix.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.
- The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 10 days.