Breads & Bakingciaoflorentina5.0
Best Pumpkin Bread
The best pumpkin bread recipe from scratch loaded with dark chocolate chips, canned pumpkin puree, smooth extra virgin olive oil (no butter), then covered in sea salt caramel and toasted coconut.
👥 10 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- mixing bowl
- whisk
- spatula
- pan
- baking sheet
📝 Preparation Steps
1
Preheat oven to 350" F.
2
In a medium size mixing bowl whisk together the eggs, olive oil, vanilla extract, nutmeg, sugars and pumpkin puree until combined.
large eggs (organic at room temperature)2vanilla extract2 tsp
3
Using a separate bowl combine the flour with a pinch of sea salt, baking powder and baking soda. Stir in the chocolate chunks but reserve a few to sprinkle on top, then add the flour mix to the bowl with the wet ingredients.
sea salt1 tsptsp coarse sea salt flakes1/2baking soda1 tsp
4
Using a spatula fold the two together until combined, but without over-mixing.
5
Line a loaf pan with parchment paper leaving some hanging out on the sides to make the removal process easy. The extra parchment paper will serve you as handles.
6
Pour the batter in the loaf pan and sprinkle with the reserved chocolate chunks. Press them down gently using the palm of your hand.
7
Bake the pumpkin bread in the preheated oven for 35 to ⏱️ 45 minutes, until a toothpick inserted in the center comes out almost clean. Transfer it to a wooden board and allow it to cool. Use the parchment paper to easily remove the bread from the loaf pan.
8
Toast the Coconut
9
Spread the coconut on top of a parchment lined baking sheet in a thin layer. Toast it in the preheated oven for about ⏱️ 5 minutes, stirring once or twice making sure not to let it burn. The coconut is toasted when it has a nicely golden color. Remove from the oven and let cool.
10
Once your pumpkin bread has cooled off completely, drizzle it over the top with the melted caramel, sprinkle with a pinch of coarse sea salt flakes and cover with the toasted coconut. Allow to caramel to harden on top before slicing.
sea salt1 tsptsp coarse sea salt flakes1/2
11
Make the Caramel
12
Heat up the sugar in a medium sauce pan over low flame whisking consistently until the sugar has melted and is turning a nice amber color.
13
Whisk in the butter at this point until completely melted.
14
Carefully start adding the heavy cream while continuing to whisk. The caramel sauce will bubble because of the difference in temperatures, so you might want to take a little step back. Whisk another ⏱️ 20 seconds or so until the caramel is smooth then remove from heat. Add the sea salt and allow it to cool off completely before drizzling over the pumpkin bread. Store any leftovers in a jar in the refrigerator.
sea salt1 tsptsp coarse sea salt flakes1/2
Nutrition Facts
calories
495 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
2 g
sugar Content
40 g
sodium Content
556 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
67 mg
carbohydrate Content
58 g
saturated Fat Content
13 g
unsaturated Fat Content
13 g
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