One bowl Pumpkin Chocolate Bread

This bread is long overdue here. I baked this bread a month before, for the bake-a-thon, but couldn’t take any pictures and the bread just vanished the next day. So, i made the pumpkin puree again especially to make this bread. The flavors are just awesome, warm taste of ginger and cinnamon, wraps you immediately when you take the first bite. To make the feeling more festive, comes the taste of chocolate and crispy toasted nuts. A perfect bread for the season. It makes a yumm snack for a cold evening and a great gift for the holiday season. 

Inspired from Vegan Richa
1 Cup Wheat flour (Chapathi flour)
3/4 cup All purpose flour
2 & 1/4 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp salt
3/4 cup powdered jaggery
4 squares of Lindt Dark Chocolate (70% cocoa), chopped into bite-sized piece
2-3 tbsp silvered almonds for topping

Wet Ingredients
1 cup Homemade Pumpkin Puree
1/4 cup oil
1 tbsp honey
1 cup Milk

2 tbsp chia seeds
3 nos cardamom pods
1/2 tsp cinnamon powder
1 clove
3 tbsp crystallized ginger cubes

How to make Pumpkin Puree

  • Preheat the Oven to 200C. 
  • Cut the Pumpkin into Big Chunks, Leave the skin and stringy fibers as it is, once it is baked, they come out very easily. Place the chunks on a Baking tray. 
  • Bake for 50-60 minutes. To check the done-ness, insert a knife/Fork into the baked pumpkin, if it goes in smoothly, it is done.
  • Remove the Stringy Fibers and Seeds. The seeds can be toasted and used in Bakes later.
  • Scoop out the flesh using a Big Spoon. Take it to a blender and blend smooth. The puree can be freezed for about 5-6 months.
  • Baking and Blending gets a good textured and thick puree than boiling/Steaming method. As the later makes the puree little loose because of water content. 

To Make the Bread

  • Take wheat flour, all purpose flour, baking powder, baking soda, salt and jaggery together in a large bowl.
  • Take the  chia seeds, cardamoms and clove together in a mixer and grind it to fine powder. Add this to the flour-mix and mix well to combine.
  • Add the wet ingredients one by one to the flour-mix. Mix well to combine using a spatula. Add chopped chocolate bites to this and mix.
  • I used two pans to bake this bread, one 4 inch bundt pan and another 4 inch round cake pan. If baking as a singe loaf, use an 8 inch pan.
  • Grease the baking pan well with butter or line it with parchment. Fill the pan upto 3/4th with the batter, tap well for it settle evenly. Top the loaf with silvered almonds. Preheat the oven to 180C. 
  • Bake the bread for 35-40 minutes or until a tooth-pick inserted in the center comes out clean.
  • Take the bread out, let is sit in the pan for 5 minutes. Remove it on to a wire-rack. Let it cool, slice and serve little warm. 

This is part of the Bake-a-thon 2015 

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