| Servings: | Prep time: | Cook time: |
|---|---|---|
| 8 servings | 15 min | 60 min |
A moist loaf with pumpkin puree, toasted pecans and dark chocolate chips. It keeps for a few days wrapped in foil.
Stone-ground whole wheat flour keeps the loaf hearty, and the spices make it smell like autumn.
Ingredients:
- 1 3/4 cups (220 g) Stone-Ground Whole Wheat Flour
- 1 tsp baking soda
- 1 tsp cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp salt
- 1 cup (240 g) pumpkin puree
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
- 2/3 cup (130 g) brown sugar
- 1/2 cup (60 g) pecans, chopped
- 1/2 cup (85 g) dark chocolate chips
Instructions:
1. Heat the oven to 175 °C (350 °F). Grease a 23 × 13 cm loaf pan and line it with baking paper.
2. Whisk the flour, baking soda, spices and salt in a bowl.
3. In a second bowl, whisk the pumpkin, eggs, oil and brown sugar until smooth.
4. Fold the wet mix into the dry ingredients until no dry flour shows. Stir in half the pecans and half the chocolate.
5. Pour into the pan, scatter the rest of the pecans and chocolate on top, and bake 55 to 60 minutes, until a skewer comes out clean.
6. Cool in the pan for 15 minutes, then turn out onto a rack.
