~ Level: easy ~ Budget: low ~ Time: 20 mins + 1h oven time.
THE perfect fall dessert. Whenever there are pumpkins everywhere, it's time to come up with delicious heartwarming fall recipes. This pumpkin bread is one of my favourite things to make during the fall season. It can be eaten for dessert, but also as a snack or even as breakfast. A crunchy crust on top, with a moist and gooey center. Very hard to not eat the whole loaf in one day...
Gooey Pumpkin Bread
Ingredients
220g all purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ginger powder
½ tsp sea salt
2 eggs
150g brown sugar
100g white sugar
340g pumpkin puree
120ml vegetable oil
60ml oat milk
100g chocolate chips
Method
Butter a rectangular loaf pan of 9x5 inch or 23x13cm, and preheat the oven to 180°C.
In a large bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger and salt. Put aside.
In a medium bowl, break the eggs, add both sugars, the pumpkin puree, the oil and the milk. Mix well. Add this mixture to the bowl with dry ingredients. Give it a short mix with a wooden spoon just to combine, don't over stir.
Lastly, fold in the chocolate chips. Transfer the batter to the loaf pan and bake for 1 hour, or until a toothpick comes out clean.
Wine pairing
Pumpkin desserts go very well with Tawny Port. Both are not overly sweet, but have some spiciness and warmness to them that pair together amazingly.
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