This pumpkin breakfast loaf is the perfect meal to start a day of falling leaves and cooler temperatures.
Pumpkin Breakfast Loaf With Chocolate Drizzle [Vegan]
- 1.5 cups plain (wholemeal) flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 cup maple syrup
- 1/3 cup coconut oil, melted
- 1 cup pumpkin puree
- 1 tsp vanilla paste or extract
- 2 tbsp non-dairy milk of choice
- 1.75 oz dark chocolate
- 1 tbsp maple syrup
- Pre-heat the oven to 350ºF and grease a loaf tin.
- Sift the dry ingredients into a large mixing bowl. Make a well in the centre; place all the wet ingredients in the well, then fold them in.
- Pour the batter into the loaf tin, smoothing out the top with a spatula. Bake for 45 minutes, then cool on a wire rack.
- Chop or break the chocolate and add it to a small saucepan, along with the maple syrup. On moderate heat, melt the chocolate, stirring with a wooden spoon to combine. Set aside to cool a little, but not too long; you should ideally pour it over the loaf in the next ten minutes, while the chocolate is still runny but cool enough to set.
The chocolate drizzle doesn’t look amazing in these pictures, because I’d tried making it with vegan butter, and the result was disappointing. It’s much, much better without it. Just chocolate + maple syrup makes a thick, syrupy drizzle. On another note, this loaf isn’t too sweet, and can be made with wholemeal flour. If you want to serve it for dessert, you can add a few tablespoons of raw cane sugar. Keep covered with a cloth or stored in the bread tin for up to 3 days.