After chopping up a very large pumpkin this week I have alot of pumpkin puree to hand, something that I don’t mind at all with these colder, grey, rainy days in Copenhagen having pumpkin soup for lunch has been delicious!
So I decided to experiment a little with the pumpkin puree to make and bake this recipe. Usually I would do banana style breads but this one contains some pumpkin instead and turned out amazing.
Sprinkle in a little bit of dark chocolate and salt inside and on top and this is one perfect snack to go along side your warm cup of tea or coffee during these autumn months!
- 1 Cup Flour
- 1 Teaspoon Baking Soda
- ½ Cup Cocoa Powder
- 1 Teaspoon Cinnamon Powder
- ½ Teaspoon Ground Nutmeg
- 2 Tablespoons Brown Sugar
- ⅓ Cup Chopped Almonds
- 1 Cup Pumpkin Puree
- 4 Tablespoons Plain Yogurt
- 4 Tablespoons Melted Coconut Oil
- 2 Flax Seed Eggs
- 100g Dark Chocolate Chips/Chunks/Pieces
- Sprinkle of Salt
- Preheat your oven to 175c and prepare a baking loaf tin with some baking paper.
- In two separate bowls add the dry ingredients to one and wet to the other and stir.
- Slowly add in the dry mixture to the wet making sure everything gets combined but do not over mix.
- Gently fold in half of the dark chocolate into the mixture.
- Spoon out into the baking tin and sprinkle the rest of the chocolate and salt onto the top and gently press down.
- Place in the oven and bake for around 40 minutes.
- Remove and leave to cool down in the tin before removing.