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Around The Grange
Hank's Hankerings: Coconut Double Chocolate Pumpkin Bread

By Hank the Burro

  OCTOBER 21, 2020 --

The weather is getting chillier and frost is on the pumpkin so they say in October.  But the flavors of fall include pumpkin in all different tasty varieties from pumpkin pie to pumpkin spice everything.  This recipe for Coconut Double Chocolate Pumpkin Bread from Ambitious Kitchen brings a different mix to the fall palate.



Wet ingredients:

1 1/2 cups pumpkin puree

½ cup maple syrup (or sub coconut palm syrup)

3 tablespoons coconut oil, melted and cooled

1 egg, at room temperature

1 teaspoon vanilla extract

Dry ingredients:

1 cup whole wheat pastry flour (or white whole wheat flour)

½ cup good-quality unsweetened cocoa powder (or cacao)

1 teaspoon baking soda

1 teaspoon pumpkin pie spice (or ½ teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, 1/8 teaspoon allspice or cloves)

1/4 teaspoon salt

½ cup unsweetened shredded coconut

1/2 cup dark chocolate chips

For topping:

2 tablespoons unsweetened shredded coconut

2 tablespoons dark chocolate chips



Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray with nonstick cooking spray. In a large bowl, mix together pumpkin, maple syrup, coconut oil, egg and vanilla.

In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, cocoa powder, baking soda, pumpkin pie spice and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips and shredded coconut.

Pour batter into loaf pan and spread out evenly. Top with coconut and chocolate chips. Bake for 55-65 minutes or until tester comes out clean or with just a few crumbs attached. Enjoy!

Tip: To make vegan: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)

SOURCE: https://www.ambitiouskitchen.com/coconut-double-chocolate-pumpkin-bread/


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