Dark Chocolate Oatmeal Pumpkin Bread Recipe
Jennifer W. | The Scrumptious PumpkinDark Chocolate Oatmeal Pumpkin Bread will make your Fall day complete. Nothing smells better than chocolate pumpkin bread baking in the...
On a crisp, chilly fall day, there is nothing that compares to the sweet, cinnamon-spiced aroma of fresh pumpkin bread baking in the kitchen. Well, nothing aside from the taste of fresh homemade pumpkin bread, still warm from the oven.
I love to eat (i.e. I am addicted to eating) pumpkin bread all season long as either a snack or, along with fresh fruit, soup or salad, even as a lunch. So this year I decided to experiment with adding some nutrient-filled ingredients to my pumpkin bread.
First, I made this recipe vegan by using a combination of olive oil and ground flaxseed instead of eggs or milk. You won’t actually taste olive oil or flax in the bread (just like you don’t taste milk or eggs in a traditional bread), but both contribute to making this pumpkin bread really rich, soft and moist.
I also added old-fashioned rolled oats, which are full of fiber and protein (to keep you feeling fuller for longer) and lower in carbs than most grains.
And lastly, but oh-so-most-importantly, I added plenty of dark chocolate (which counts as a nutritious ingredient because of the high levels of antioxidants found in dark chocolate, of course!). For the very best flavor, I use an organic dark chocolate bar and chop it into small chunks with a sharp knife. This type of chocolate is less processed, richer in flavor, and it melts into the warm pumpkin bread in the most delicious way. And dark chocolate, as luck would have it, just so happens to be an amazing complement to both the pumpkin and oatmeal.
One of my favorite things about pumpkin bread is the fact that it’s so quick and easy to throw together (about 10 minutes of hands-on preparation). Then you can just let it bake for about 40 minutes and let the oven take over all of the work from there, while you go about enjoying a beautiful fall day (and lots of delicious pumpkin-y aromas wafting from the kitchen). But that unbeatable, homemade, fresh-from-the-oven flavor tastes like a whole lot of labor and effort must surely have gone into such a confection.
Easy. Homemade. Rich. Moist. Nutritious. Gooey-Chocolate-Filled. What’s not to love?
It's #PumpkinWeek on Food Fanatic! Follow along all week for fantastic new ways to use pumpkin!
Disclaimer: This post used to feature a giveaway provided to you by Le Creuset. It is now over. The views and opinions expressed by contributors on Food Fanatic are based entirely upon the contributor's experiences with Le Creuset products.
We're all for keeping Jennifer's bread vegan, but if you just happen not to be vegan, slathering this gorgeous bread with some cinnamon honey butter is totally acceptable.
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Dark Chocolate Oatmeal Pumpkin Bread Recipe
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Ingredients
- 1/3 cup Extra Virgin Olive Oil
- 2 tablespoons Ground Flax Seed
- 1 cup Pumpkin Puree
- 2/3 cup Brown Sugar
- 1/2 cup Organic Unbleached All-Purpose Flour
- 2/3 cup Old Fashioned Oats
- 2 teaspoons Aluminum Free Baking Powder
- 2 teaspoons Ground Cinnamon
- 3/4 teaspoon Ground Ginger
- 1/4 teaspoon Allspice
- 1/2 teaspoon Salt
- 2 ounces Organic Dark Chocolate, Cut into quarter inch chunks
Directions
- Preheat the oven to 375°F.
- Add the olive oil and flaxseed to a large mixing bowl and whisk until well combined.
- Add the pumpkin and brown sugar and whisk again.
- To a second mixing bowl, add the flour, oats, baking powder, cinnamon, ginger, allspice, and salt. Stir until well combined.
- Slowly blend the oatmeal mixture into the pumpkin mixture, stirring just until the batter is well combined. Fold in the chocolate chunks.
- Coat an 8-inch X 4-inch baking pan with a very thin layer of olive oil. Pour the batter into the pan, spreading and smoothing the top with a small spatula or table knife, ensuring the corners are filled in and the surface is perfectly smooth and even.
- Press several additional chocolate chunks into the top surface of the batter (optional).
- Bake for about 38-43 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool, about 10-15 minutes.
- Run a table knife along every side of the cake, ensuring cake doesn't stick to the sides of the pan. Turn the pan over onto a tray or cutting board to remove the cake from the pan. Flip the cake so it's right side up. Slice and serve.
Notes
- Bread should remain fresh for about 4-5 days if stored in an airtight container at room temperature in a cool, dark, dry location.
Recommended
- Published:
- Modified:
- Author:
- Jennifer W.
- Cooking Method:
- Baking
- Category:
- Bread
- Tags:
- Bread, Baking, Baked, Quick Bread, Healthy, Healthy Eating, Chocolate, Breakfasts, Brunches, Pumpkin, Pumpkin Week
- Related Recipes:
- Bread Recipes, Baking Recipes, Baked Recipes, Quick Bread Recipes, Healthy Recipes, Healthy Eating Recipes, Chocolate Recipes, Breakfast Recipes, Brunch Recipes, Pumpkin Recipes, Pumpkin Week Recipes
- Recipe Yields:
- 8 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Jennifer W.
Recipe Yields: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Nutrition Facts
Amount Per Serving
