Make Halloween Pumpkin Bread with Claire Saffitz | Dessert Person

black cocoa powder

🥗Healthier: Dutch-process cocoa powder

💰Cheaper: regular cocoa powder

Dutch-process cocoa has a similar flavor profile, while regular cocoa is more widely available.

pumpkin puree

🥗Healthier: homemade pumpkin puree

💰Cheaper: canned pumpkin

Canned pumpkin is often cheaper and saves time.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips provide a richer flavor, while chocolate chunks can be less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option, while margarine can be a cost-effective substitute.

Preheat the oven to 350°F (175°C).

Grease a standard size loaf pan with avocado oil and line it with parchment paper.

In a bowl, mix together all-purpose flour, demarara sugar, black cocoa powder, and kosher salt for the streusel.

Add raw pumpkin seeds to the streusel mixture.

In a separate bowl, whisk together granulated sugar and eggs until smooth.

Slowly stream in 1/2 cup of avocado oil while whisking to emulsify.

Add 2 tbsp of maple syrup and 1 cup of canned pumpkin, mixing until combined.

Add baking powder, kosher salt, cinnamon, ground ginger, clove, and turmeric to the batter, mixing until just combined.

Pour the batter into the prepared loaf pan and sprinkle the streusel mixture evenly on top.

Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens