This pumpkin loaf isn’t quite a bread but it also isn’t really a cake. It sits somewhere in the middle and makes the perfect mid morning snack alongside a coffee. If you haven’t tried pumpkin with chocolate yet then take this as a sign that it is time to – they really are a match made in heaven!
The spices used in this add some warmth that goes perfectly with the sweet flavour of the pumpkin and dairy free chocolate. I usually use a dairy free milk chocolate but you could try this recipe using a darker chocolate if preferred. You could also amend the amount of cinnamon, ginger and nutmeg used in this bake to create a stronger or subtler flavour depending on your personal preference.
It can be tricky to ensure well distributed chocolate chunks in baked goods, especially if the pieces are heavy as they have a tendency to sink toward the bottom of the bake. This is why I only add half into the batter and then press the remainder into the top of the loaf once it is in the tin. This will add a few extra minutes onto your preparation time so if you are in a rush you could always just add them all into the batter and hope for the best.
It can be tough to get a vegan bake that actually rises so I am very pleased with how this turned out! I think the trick with this bake is to ensure the oven is really hot when the loaf goes in so it gets a good rise on it, ensure you preheat it for around 15 minutes! Obviously this will affect how quickly the loaf bakes so keep an eye on it after 20 minutes but allow up to 25.
For this recipe I used a 21 x 11 cm (8.5″ x 4.5″) loaf tin. If desired you could split this mixture between six muffins instead of a loaf, just remember to reduce the bake time to 18 to 20 minutes. Allow the pumpkin loaf to cool completely before removing from the loaf tin or muffin tray and store in an airtight container for up to four days.
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