• Kristin Ervin

Pumpkin Loaf


This recipe is my favourite recipe to make in the fall. It tastes like all the flavours of fall in each bite! This was a fun one to make combining all the classic flavours associated with fall and swirling in mascarpone another flavour I love.


Ingredients:

1 3/4 cup whole wheat flour

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger spice

1/8 tsp ground cloves

1 tsp salt

1 tsp baking soda

1 egg

1 Tbsp vanilla

1 1/2 cups pumpkin puree

1/2 cup almond milk

1/4 cup maple syrup

1/3 cup chocolate chips

1/3 cup walnuts, rough chopped

1 tsp instant coffee

1 tsp boiling water

3/4 cup mascarpone cheese

1 tsp vanilla


Preheat oven to 350˙F. Grease loaf pan.


In large mixing bowl mix together flour, spices, and baking soda. In a separate mixing bowl whisk together egg, 1 Tbsp vanilla, pumpkin, milk and syrup. Add wet mixture into dry mixture and mix until just combine. Fold in chocolate chips and walnuts.


In a small container stir together instant coffee and boiling water. In a small bowl add mascarpone cheese, 1 tsp vanilla and prepared coffee. Stir until well combined. Fold in mascarpone mix into batter very lightly. It is ok to have chunks. Just add until stirred throughout. Pour into prepared loaf pan.


Bake for 1 hour and 15 minutes or until toothpick inserted into centre comes out clean. Let cool for 15 minutes before removing from loaf pan onto wire rack until fully cooled. Store in fridge or freezer! Enjoy.



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