Pumpkin Chocolate Almond Wholewheat Bread

Adapted from Sally's Baking Recipes:

https://sallysbakingaddiction.com/pumpkin-chocolate-chip-bread/#tasty-recipes-66409

 

Ingredients:

1. 55g Olands wholewheat flour (25% of total flour weight)

2. 165g wheat flour

3. 1 tsp baking soda

4. 2 tsp cinnamon powder

5. 1/2 tsp nutmeg powder

6. 1/2 tsp cardamon powder

7. A dash of salt

8. 2 eggs 

9. 30g sugar

10. 50g brown sugar (total 80g sugar 36% of total flour weight)

11. 340g pumpkin puree

12. 120g vegetable oil (I use sesame oil) (54% of total flour weight)

13. 30g orange juice

14. 50g chocolate chips

15. A handful of almonds unchopped 

Pumpkin Puree:

1. 1/2 Hokkaido or Crown Prince pumpkin seeds removed

2. 8 dried dates pitted

3. 30g skimmed fresh milk

Directions:

Pumpkin Puree:

1. Bake 1/2 pumpkin at 170 degree C for 30 minutes or until soft.

2. Add 30g fresh milk, 8 pitted date and blend in a food processor until creamy and set aside to cool down.

Pumpkin Bread:

1. In a mixing bowl, add 55g Olands wholewheat flour, 165g flour, 2 teaspoons cinnamon powder, 1/2 tsp nutmeg powder, 1/2 teaspoon cardamon powder, 1 teaspoon baking soda, a dash of salt and mix well.

2. In another mixing bowl, add 2 eggs, 30g sugar and 50g brown sugar and mix well. Add 340g pumpkin puree, 120g vegetable oil and 30g orange juice and mix well.

3. Add the liquid ingredients to the dry ingredients and gently mix well.

4. Gently fold in the chocolate chips and almonds.

5. Grease a bread pan with oil on all side and the bottom.

6. Pour the bread mixture into the bread pan.

7. Bake at 175 degree C for an hour, checking for doneness by inserting a tooth pick after it has been baking for 55 mins. If the tooth pick comes out clean, it means the bread is done. Take it out of the oven.

8. Let the bread cool down first before cutting and serving.

Additional Information:

I am trying to find out what can I make with my pumpkin puree and found this wonderful recipe!!!

I used Crown Prince pumpkin to make the pumpkin puree. I reduced the sugar from 250g to 80g (37% of total flour weight). I substituted the original recipe plain flour with 25% of Olands wholewheat flour. I reduce the chocolate chips from 120g to 50g and used dark chocolate chips. I added almonds. I use neutral sesame oil for this batch and it turned out great. I omitted ginger powder and clove powder as I didn't have them. Daddy FECS and C really liked it. We made this for Halloween tomorrow. We don't celebrate Halloween, but will be having family fun time instead.

References:

https://sallysbakingaddiction.com/pumpkin-chocolate-chip-bread/