Pumpkin season is upon us and this pumpkin loaf is chock full of all sorts of delightful goodies. The combination of dried currants, pepitas, and dark chocolate is simply splendid! Feel free to add your favorite dried fruits, seeds, or nuts. Adding the maple frosting creates a more decadent loaf yet feel free to omit if you’d like. Serve with a hot cup of chamomile tea and sliced apples. Enjoy!
Dried Currant + Pepita + Dark Chocolate Pumpkin Bread
Makes 1 loaf
8 ounces organic canned pumpkin
1 cup organic cane sugar
1/2 cup organic canola oil
2 large organic eggs
6 tablespoons of filtered water
1/2 teaspoon cinnamon
1/3 teaspoon freshly ground nutmeg
1/4 teaspoon rose salt or kosher salt
1 teaspoon baking soda
1 1/2 cups organic all-purpose flour, sifted
1/4 cup dark chocolate chips
1/4 cup dried currants
1/4 cup organic pepitas (pumpkin seeds)
Place sugar and oil in the bowl of a stand mixer fit with a paddle attachment. Mix on medium speed until well combined. Slowly add eggs and mix until well combined. Add pumpkin and filtered water and again, mix on medium speed until well combined. In a separate bowl, mix the dry ingredients: cinnamon, nutmeg, rose salt, baking soda, and flour. Slowly add to wet mixture on low speed, then increase speed to medium. Mix until well combined. Using a rubber spatula, fold in the chocolate, dried currants, and pepitas.
Preheat oven to 350 degrees Fahrenheit. Butter an 8.5″x 4.5″ loaf pan.
Pour batter into the loaf pan. Bake for approximately 1 hour. Check for doneness by using a toothpick…insert into the center of the loaf…the toothpick should be clean when removed. If it is covered in batter, cook for another 5 minutes and repeat the toothpick trick.
1 tablespoon unsalted organic butter (at room temperature)
2 ounces organic cream cheese (at room temperature)
1/3 cup organic powdered sugar, sifted
1 tablespoon maple syrup
Place butter and cream cheese in the bowl of a stand mixer fit with a paddle attachment. Cream until combined. Slowly add powdered sugar and maple syrup and mix on medium speed until smooth and fluffy, for about 2 minutes. Once the loaf has cooled, frost the top. Serve immediately. This bread keeps for about 4-5 days. Happy Baking!
Photography + Recipe by Cassie Winslow