So… I didn’t say that my previous post was going to be the last pumpkin recipe of the season, did I? Didn’t think so. Well anyway, this will be. The very last one. I promise. It will be well worth your time, though. Not that it takes very long to make. I made 10 loaves in two days – so surely, you can find the time to make just one. Everyone will thank you. Plus you won’t have to think about making breakfast for the week. So really, the one hour it will take you to make this (90 percent inactive time, by the way), from start to finish, is saving you precious minutes of sleep every day. And those minutes do add up. Especially with the dark, dreary mornings that make it ever more difficult to drag oneself out of the warmth and comfort of the massive pile of blankets on the bed. And, if there’s a cat snuggling under the covers, then all bets are off. There is absolutely no chance that breakfast is being made. So you’ll thank me later when all you have to do is pop a slice of this wonderfully moist, spicy, pumpkin bread into the toaster and call it a day. Or at least a well rounded breakfast.
I opted for decadence here, throwing buttery pecans and chocolate chips into the batter for this particular loaf. But I did a lot of experimenting in the 9 other loaves I baked, and the results were stellar. Coconut sprinkled on top of the loaf becomes perfectly toasted while baking, leaving you with a nutty, crunchy topping, that pairs perfectly with plump raisins stirred into the batter. I also experimented with the all too appropriate pumpkin seeds, as well as tangy cranberries, chopped dates, and slivered almonds. All of these mix in options turned out beautifully, so I can safely say that you should just go with whatever you happen to be in the mood for at the moment.
What I love most is that, while this loaf is certainly wholesome enough for breakfast (with the requisite smear of peanut butter, of course), it is also a perfectly acceptable dessert. Dressed up with a sprinkle of powdered sugar, or perhaps even served warm with homemade caramel poured over top, nobody will be able to resist. Maybe some ice cream, too? I certainly think I could enjoy something like that.
- 2 flax eggs (2 tablespoons ground flax plus 6 tablespoons water)
- 1 cup pumpkin puree
- 1/2 cup melted coconut oil
- 1/2 cup coconut sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 3/4 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chips plus extra for garnish (optional)*
- 1/4 cup chopped pecans*
- Preheat oven to 350°F. Line a 9-inch by 5-inch loaf pan with parchment paper.
- In a small bowl, whisk together ground flax and water. Set aside to gel for a few minutes.
- In a large bowl, combine the flax eggs, pumpkin puree, coconut oil, coconut sugar, molasses, and vanilla extract. Mix until thoroughly combined.
- With a wooden spoon, stir in flour, baking powder, cinnamon, and salt until no large lumps remain. Do not over mix. Fold in the chocolate chips.
- Spread batter into prepared loaf pan, then sprinkle with chopped pecans and chocolate chips, pressing in slightly.
- Bake for 50-60 minutes, until a toothpick inserted in the center of the loaf comes out clean.
- Remove from oven and let cool in pan for 15 minutes. Transfer to a wire rack to cool completely before slicing.
*You may replace chocolate chips an pecans with any combination of mix-ins in equal amounts. Some of my favorites include pepitas, coconut flakes, raisins, almonds, dried cranberries, and chopped dates.
Are you all done with pumpkin by now? I know I will be after these loaves are gone. What are your Christmas/New Year’s/Hannukah plans? I started thinking about my Christman menu halfway through Thanksgiving dinner! Stay tuned for plenty of Christmas-themed recipes coming soon.