Chocolate Chip Pumpkin Loaf
Can be Vegan and Gluten free
This is my all time favourite loaf cake. I get so excited when autumn arrives to bake this. I have been baking this loaf since I was about 15 and it never gets old! I can be adapted to be vegan and gluten free to allow even more people to enjoy a delicious slice of this loaf!
Ingredients
120ml melted coconut oil (olive oil also works)
340g of pumpkin purée (tinned or fresh)
2 eggs of 6 tablespoons of aquafaba (chickpea water) if making vegan
150g of brown sugar
220g of plain or wholemeal flour or oat flour if making gluten free
1 teaspoon of baking powder
2 teaspoons of cinnamon
1 teaspoon of nutmeg
Thumb of ginger peeled and grated
100 g dark chocolate chunk/chips
Method
Heat oven to 180°C. Grease or line a loaf tin with baking paper. Set aside.
In a mixing bowl add eggs (or aquafaba) and sugar and whisk together until well combined.
Add oil and pumpkin, whisk together until well combined.
Add flour of choice, baking powder, cinnamon, nutmeg and ginger, mix together until combined.
Fold in chocolate chips.
Add to loaf tin.
Bake for 50-55 minutes or until a knife/toothpick comes out clean.
Allow to cool in the tin then slice up.
Enjoy with a lovely tea/coffee!
