This time of year I looove adding pumpkin, sweet potatoes, or apples to just about every dish. Even though we are in Florida and we don’t get to experience a real Fall season, that helps a little. One of our associates, Clio, gave us this recipe that is perfect for breakfast or dessert.
1 ¾ cups spelt flour
1 tsp. baking powder
1 tsp. baking soda
1 ½ tsp. pumpkin pie spice
½ tsp. salt
1 1/4 cups sugar
3 large eggs
1 cup canned pumpkin
1 tsp vanilla extract
4 oz semisweet or bittersweet chocolate, cut into pieces
1.. Preheat the oven to 350° F. Grease (with Kelapo) and flour a 9”x5” nonstick loaf pan.
2. In a medium mixing bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and salt and whisk together.
3. In a large bowl, with an electric mixer, beat the coconut oil and the sugar and continue beating until light and fluffy. Add the eggs one at a time and beat until well blended. Add the pumpkin puree and vanilla, then add the flour mixture, beating just until well blended.
4. In the top of a double boiler, melt the chocolate over medium-high heat, stirring occasionally until smooth, about 5 minutes. Or melt in a glass bowl in the microwave for 1 ½ to 2 minutes, until completely melted and smooth.
5. Spoon half of the batter into the loaf pan. Spoon half of the melted chocolate on top of the batter and swirl it into the batter with a wooden skewer. Repeat with the remaining batter and chocolate, making sure to swirl the chocolate into the batter well.
6. Bake the loaf for about 1 hour, or until a metal skewer inserted in the center comes out clean. Let the loaf cool for 15 minutes on a wire rack, then invert onto the rack and turn right-side up. Serve warm or at room temperature, cut into slices.
ADVANCE PREPARATION – may be made 1 day ahead, covered tightly, and kept at room temperature. This recipe doubles easily! 🙂
– Clio & JR