Yes, I am at it again cramming some vegetable into my baked goods. I had a quarter of a pumpkin in the fridge that need to be used and I knew it wasn’t going to end up in a soup or be roasted so i pureed it and added it to a chocolate loaf.
The addition of the pumpkin gives this loaf a lovely dense texture without contributing any flavour (you might be able to taste a slight hint if you close your eyes and focus on it), but I can’t taste it.
I have only added chocolate chips on the top, but you can add some to the loaf if you feel like making it indulgent. I have tried to keep it on the healthier side of a baked treat by only using a few on top and keeping the sugar under 1 cup for the whole loaf. Some recipes that I googled used 3 cups of sugar and 3 cups of chocolate chips (what were they thinking – sugar coma, that’s what).
The boys have taken the muffins that I made with the excess mix in their lunchbox.
2 1/2 Cups Self Raising Flour
3/4 Cups Raw Sugar
1/2 Cup Cocoa
1/2 Tsp Bicarbonate Soda
1 1/4 Cups Pumpkin Puree
1 Cup Sunflower Oil
1 Tsp Vanilla Essence
1/2 Cup Dark Chocolate Chips (optional)
LET’S PUT IT ALL TOGETHER
1. Make the pumpkin puree by steam 1/4 of a kent pumpkin, then mash. Allow to cool before using.
2. Place the first four ingredients into a large bowl and mix to combine. Make a well in the centre and add the remaining ingredients (except the chocolate chips). Stir until combined.
3. Pour into a lined loaf tin. I had a little extra mix which made an additional 6 muffins. Place into a preheated 180 degree Celsius oven and bake for 50 minutes (the muffins will only need 15 minutes), or until it bounces back when touched.
Allow to cool for 5 minutes before removing from the tin, allow to cool completely on a wire rack.
Enjoy on it’s own, or toast and spread some peanut butter on top.
Store in the fridge for up to 5 days.
Freezer friendly: slice into portions and freeze in zip lock bags for up to 3 months.