Embrace the festive spirit of fall with this Chocolate Pumpkin Loaf, a vegan delight that marries the earthiness of pumpkin with the rich intensity of chocolate. This loaf is not only a treat for the taste buds but also a heartwarming addition to any seasonal gathering or a cozy night in. Its vegan composition ensures that everyone can indulge without hesitation, making it as inclusive as it is delicious.
This recipe features a clever blend of spices and chocolate, creating a loaf that’s moist, flavorful, and deeply satisfying. Whether you’re a vegan or simply looking to explore plant-based baking, this Chocolate Pumpkin Loaf is an excellent choice. It’s easy to make and sure to impress with its sophisticated flavor profile and tender crumb.
Preparation Time: 20 minutes
Cooking Time: 55-60 minutes
Serving: 1 loaf
Equipment: 8 x 4-inch nonstick or silicone loaf pan
Chocolate Pumpkin Loaf Recipe
Ingredients:
- 1/4 cup unsweetened applesauce
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon each of ground cinnamon, nutmeg, ginger, and cloves
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/3 cup plus 2 tablespoons boiling water, divided
- 1 cup pumpkin puree
- 1 cup dry sweetener (such as sugar or a sugar substitute)
- 3 tablespoons almond butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup chocolate chips
Directions:
- Preheat your oven to 350 degrees F and prepare your loaf pan by greasing it or lining it with parchment paper.
- In a large mixing bowl, combine the applesauce and cocoa powder.
- In a separate bowl, sift together the flour, spices, baking soda, and salt.
- Measure out 1/3 cup of boiling water and pour it into the bowl with the chocolate mixture, stirring quickly to form a smooth chocolate sauce.
- Add the pumpkin, dry sweetener, almond butter, and vanilla to the chocolate sauce and mix well.
- Gradually add about half of the flour mixture to the chocolate mixture, stirring just to incorporate. Add 1 tablespoon of boiling water, mix, then add the remaining flour mixture and another tablespoon of boiling water, stirring until smooth. Avoid overmixing.
- Fold in the chocolate chips.
- Spoon the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 55 to 60 minutes, or until a knife inserted into the center comes out mostly dry.
- Let the loaf cool in the pan for 10 minutes, then run a knife around the edges and carefully invert onto a cooling rack to cool further.
Enjoy this Chocolate Pumpkin Loaf slightly warm or fully cooled. It’s perfect for an autumn breakfast, a dessert, or a sweet snack to brighten your day. This loaf is sure to be a hit, bringing a touch of vegan magic to your baking adventures.