Chocolate & Pumpkin Together?

Now, we all know that chocolate and peanut butter were made for each other. But chocolate and pumpkin? I was skeptical. Until this recipe.

I made a batch of Pumpkin Quinoa Breakfast this morning, and since there was pumpkin puree left over, I decided it was as good a time as any to try this quick bread.

OH! And it's vegan.

Chocolate Pumpkin Loaf:

INGREDIENTS:

1/4 cup applesauce
2 tablespoons coconut oil (or canola oil)
1/3 cup unsweetened cocoa powder
1/3 cup + 2 tablespoons boiling water, divided (see note)
1 cup pumpkin puree
1 cup sugar
1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chocolate chips

PREPARATION:

Preheat oven to 350 and lightly grease an 8-inch loaf pan. Boil some water in a tea kettle (no need to measure yet.)

Put applesauce, coconut oil and cocoa powder in a mixing bowl. In a separate bowl, sift together flour, spices, baking soda and salt.

Measure out 1/3 cup boiling water and pour into the bowl with the chocolate mixture, mixing quickly to make a smooth chocolate sauce. Add pumpkin, sugar and vanilla and mix well.

Dump about half of the flour mixture into the chocolate mixture and gently stir just to incorporate, then measure out 1 tablespoon of boiling water and stir again. Now add the rest of the flour mixture and another tablespoon of boiling water and stir just until smooth. Take care not to overmix. Fold in the chocolate chips.

Spoon the batter into the prepared loaf pan. Bake for 55 minutes to an hour. Stick a steak knife into the center of the loaf to check for doneness. Let cool for 10 minutes, then invert pan and place loaf on a cooling rack to cool most of the way. 

***I guess you could skip the chocolate chips if you don't have any. But why would you do that?

***I found this recipe here: Post Punk Kitchen