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Best Pumpkin Bread Recipe

September 28, 2016 by Florentina 7 Comments

The best pumpkin bread recipe from scratch loaded with dark chocolate chips, organic canned pumpkin puree, smooth extra virgin olive oil ( no butter ), then covered in sea salt caramel and toasted coconut. Like a Samoa style decadent cake my friends! Easy like Sunday morning!

Best Pumpkin Bread Recipe with Chocolate & Caramel

You can of course keep it simple and use store bought caramel or make your own, I’ll include instructions below for the homemade version. 
 
I used a mix of coconut and granulated cane sugars, simply because I love the flavor it ads to the recipe. You could use one or the other, experiment and find your favorite combination. 

Easy Pumpkin Bread Recipe with Chocolate & Caramel

Now, I really don’t like saying this word, but I don’t know how else to tell you how incredibly moist this bread is. True story, you’ll have to make it! 
 
Really cute If you bake it into muffins or a bundt pan instead of a plain loaf as well, I just tend to go for the easiest, quickest option usually. 

Best Pumpkin Bread Recipe with Chocolate & Caramel (Easy)

Do we need to talk about how amazing a slice of this pumpkin bread is with your morning coffee ? I didn’t think so, because we already know, duhh!  

Pumpkin + Chocolate + Caramel + Toasted Coconut = Perfection

Best Pumpkin Bread Recipe with Chocolate & Caramel (Easy)

Any leftovers ?

Best way to store them is at room temperature loosely covered with aluminum foil, preferably without making contact 😉

Best Pumpkin Bread Recipe with Chocolate & Caramel (Easy)

Best Pumpkin Bread Recipe with Chocolate & Caramel (Easy)
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Best Pumpkin Bread Recipe

The best pumpkin bread recipe you will ever have, made with organic pumpkin puree, smooth olive oil and dark chocolate chunks, then covered in sea salt caramel and toasted coconut. 
Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 peoples
Calories 320kcal
Author Florentina

Ingredients

  • 1/2 cup organic pumpkin purée
  • 2 large eggs (organic at room temperature)
  • 1/2 cup extra virgin olive oil
  • 1.5 cup all purpose flour
  • 1/2 cup coconut sugar
  • 1/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/4 tsp nutmeg -freshly grated
  • 3.5 oz dark chocolate bar or chips (roughly chopped)
  • 1/3 cup sea salt caramel (recipe follows)
  • 1/3 cup unsweetened coconut flakes
  • 1 pinch sea salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp coarse sea salt flakes

Caramel Sauce

  • 1 cup granulated sugar
  • 6 tbsp organic butter - cut into chunks
  • 1/2 cup heavy cream
  • 1 tsp sea salt

Instructions

  • Preheat oven to 350" F.
  • In a medium size mixing bowl whisk together the eggs, olive oil, vanilla extract, nutmeg, sugars and pumpkin puree until combined.
  • 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.
  • Using a spatula fold the two together until combined, but without over-mixing.
  • 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.
  • Pour the batter in the loaf pan and sprinkle with the reserved chocolate chunks. Press them down gently using the palm of your hand.
  • 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.
  • Meanwhile toast the coconut.
  • 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.
  • 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.

Make the Caramel

  • 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.
  • Whisk in the butter at this point until completely melted. 
  • 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.

Nutrition

Calories: 320kcal | Carbohydrates: 38g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 313mg | Potassium: 167mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1960IU | Vitamin C: 0.5mg | Calcium: 56mg | Iron: 1.5mg

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Filed Under: Baked Goods, Olive Oil Cakes, Vegetarian Tagged With: Best Vegetarian Recipes, Easy Italian Desserts, Easy Italian Recipes, Easy Pumpkin Recipes, Italian Desserts, Italian Recipes, Olive Oil Cakes, Olive Oil Recipes, Pumpkin Bread Recipes, Pumpkin Dessert Recipes, Pumpkin Recipes, Vegetarian Recipes

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Reader Interactions

Comments

  1. Aish

    September 29, 2016 at 11:53 am

    5 stars
    Can’t wait to make this bread. Love love love pumpkin bread. Your pics are amazing.

    Reply
    • Florentina

      September 29, 2016 at 1:21 pm

      Thanks so much, hope you give it a go soon, I need to bake another one by popular demand hehe

      Reply
  2. Mireille

    September 29, 2016 at 10:53 pm

    5 stars
    wow that looks so rich and decadent but with all of the goodness of pumpkin

    Reply
  3. Gloria @ Homemade & Yummy

    September 30, 2016 at 7:42 am

    I can never have enough pumpkin…that is the best part of Fall. This bread sounds amazing…perfect for snacking, or as a brunch menu item.

    Reply
  4. Platter Talk

    September 30, 2016 at 9:30 am

    5 stars
    Chocolate. Caramel. Pumpkin. What’s not to like? And… it’s a quick bread. Thanks!

    Reply
  5. Aisha Daraja

    March 18, 2020 at 4:32 am

    Can I use regular salt instead of sea salt (anywhere it’s mentioned in the ingredient list)?

    Reply
    • Florentina

      March 23, 2020 at 9:56 am

      yes of course.

      Reply

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Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

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