Dark chocolate chip pumpkin bread

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I found this recipe on Pinterest – I love Pinterest!!!

It turned out lovely and moist and the dark chocolate gives it a big punch of flavour when you bite into them.  I used fresh pumpkin which was a little watery so added shredded coconut into the cake mix.  I swapped the pecans for walnuts and topped it with slivered almonds instead of the coconut flake

DARK CHOCOLATE CHIP PUMPKIN BREAD

  • 1 & 1/2 cups almond meal
  • 3/4 cup mashed pumpkin
  • 3 eggs
  • 1 tsp bi-carb soda
  • 1 tsp baking powder
  • 1 & 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/8 tsp sea salt
  • 1/4 cup raw honey
  • Handful of unsweetened coconut flakes
  • 1/3 cup chopped pecans
  • 1/3 cup dark chocolate chips
  • 1/4 cup raisins or cranberries (optional)

Mix almond meal, bi-carb, baking powder and spices into a bowl.  Stir in eggs and honey, and mix until combined. Stir in pumpkin.  Fold in pecans, chocolate chips and raisins/cranberries. Pour batter into a well-greased baking pan and sprinkle coconut flakes on top.  Bake for 30-40 minutes at 180 degrees C. 

Serve at room temp with lashings of fresh butter or cream cheese.

Link to original recipe – 

Dark Chocolate Chip Pumpkin Bread

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Chicken, spinach & pumpkin ravioli soup

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Here’s something I threw together tonight, and it turned out so nicely….

2 or 3 chicken thigh fillets, diced

2 or 3 bacon rashers, diced

some frozen spinach

fresh ravioli (about a couple of handfuls

1 can pumpin soup (not the condensed kind)

I browned the chicken in a big frypan, then added in the bacon and spinach.  I then added in the pumpkin soup and cooked it all until heated through.  I then tossed in the cooked ravioli and enjoyed….!

It turned out lovely and chunky (just how I like my soups) but you could adjust the amounts to suit yours.  Quick and easy, and so tasty to boot…

Even better, all for me as hubby won’t eat anything with spinach in it!