Description
Nothing says fall like a moist and soft, perfectly spiced pumpkin bread. And this chocolate chunk pumpkin bread is the loaf of my dreams.
Ingredients
Scale
- 180g roasted koginut squash*
- 2 large eggs (~108g)
- 55g (4 tbsp) milk or non-dairy milk (used my house blend milk)
- 30g (3 tbsp) olive oil
- 1/2 tsp vanilla paste or ground vanilla
- 1/2 tsp white vinegar
- 200g coconut sugar or cane sugar
- 168g all-purpose flour
- 85g salted butter or vegan salted butter, room temp and sliced into cubes
- 1 tbsp pumpkin spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup chopped dark chocolate
Instructions
- Preheat the oven to 325°F and grease a 1lb loaf pan (8.5 x 4.5 x 2.75 inches) with butter.
- Whisk together the liquid ingredients. In a large pitcher or a bowl with a spout, whisk together the roasted koginut squash, eggs, milk, olive oil, vanilla, and vinegar.
- Reverse cream the flour and butter. To the bowl of a stand mixer add in the coconut sugar, flour, butter, pumpkin spice, baking powder, baking soda, and kosher salt. With the paddle attachment fitted, reverse cream the flour and butter on stir, until it resembles wet sand. NOTE: Reverse creaming the butter into the flour coats the flour in a layer of fat, which prevents the formation of gluten when the rest of the liquid ingredients are whisked in. Creating a loaf with a tight and uniform, but bouncy and tender crumb.
- Mix the batter. Pour the liquid ingredients into the flour mixture and mix together on stir to incorporate, then ramp the speed up to 4, mixing until the batter lightens in color and looks fluffy.
- Fold in the chocolate, bake, and cool. Fold the chopped dark chocolate into the batter with a flexible spatula, and pour into the prepared loaf pan. Bake in the oven for 1 hour or until a toothpick inserted comes out clean. Let cool in the pan for 30 minutes, then turn out on it’s side on a cutting board, and let cool 1 hour before slicing. NOTE: Letting this loaf cool is so important, as the loaf continues cooking as it cools. So cutting into the bread can mess with the crumb.
Notes
*To roast koginut squash, simply cut the squash in half, scoop the seeds out, and place face-down on a parchment sheet pan. Roast at 450°F for 40-45 minutes or until soft. Let cool, then scoop out the flesh (avoiding any browned bits of flesh) and smash with a spoon to make it into a paste-like consistency. Store in a container in the fridge.