Pumpkin, walnuts & dark chocolate make this tasty delight that goes perfectly with a nice cup of coffee!
QUANTITY
1
loaf
COMPLEXITY
Intermediate
TIME
65
Minutes
For the bread
- 150 g butternut pure
- 2 eggs
- 45 ml maple syrup
- 30 g ghee butter
- 20 g fine brown sugar, from sugar cane
- 1 tsp cinnamon
- 100 g wholegrain oat flour
- 120 g spelt flour
- 1 tsp baking soda
- 75 g walnuts
- a pinch of Himalayan salt
- 50 g dark chocolate, at least 70% cocoa
Decoration
- pepitas
- fine oats
Beat the eggs with the maple syrup and brown sugar.
Melt the ghee butter over low heat. Usually store it on room temperature, not in the fridge.
Stir in the butternut pure and the melted butter.
Add the flours, soda, a pinch of Himalayan salt, cinnamon and mix until well combined.
Stir in the walnuts blended to flour.
Chop the chocolate in small cubes and stir them manually into the mixture.
Pour the mixture into a baking loaf mold lined with parchment paper and sprinkle some pepitas and fine oat all over the top of the bread.
Bake on 180 C degrees for about 45 minutes.
Once it's baked leave it in the mold for 10 minutes then take it out with the parchement paper to cool on a wire rack before slicing.
Take the parchment paper off after 10-15 minutes and you are ready to serve the bread when you see it has cooled enough.
