This pumpkin loaf is incredibly moist and flavourful. We love the texture and nutty flavour that Flourist Whole Grain Red Fife Flour adds to any baking. This recipe can easily be made into muffins instead of a loaf.
Pumpkin Chocolate Loaf
~ adapted from Sweetish
1 cup (225 g) pumpkin puree
3/4 cup (170 g) neutral oil or melted butter
3/4 cup (150 g) sugar
1 cup (150 g) Flourist Whole Grain Red Fife Flour
1/2 cup (70 g) Flourist Sifted Red Fife Flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
3/4 cup (125 g) dark chocolate chips (or chopped chocolate) plus more for sprinkling on top
Preheat the oven to 350°F. Line a loaf pan with parchment paper.
In a medium bowl whisk together the pumpkin puree, neutral oil or butter, eggs and sugar until smooth.
In a small bowl combine together flours, cinnamon, salt and baking soda. Add dry ingredients to the wet ingredients and gently fold batter together with a spatula until almost fully incorporated. Do not over mix. Add chocolate chips and continue folding until just combined.
Pour batter into the prepared loaf pan and smooth out the top. Sprinkle the top with chocolate chips if desired.
Bake for about 60-75 minutes until a skewer inserted comes out clean and the top has set. Towards the end of baking you may need to gently tent the loaf with aluminum foil to prevent it from browning too much. Cool completely before serving.