PUMPKIN GINGER BREAD WITH DARK CHOCOLATE AND COCONUT

In my university days, I would stop at a rather omnipresent coffee shop—I think you can guess which one—after a day of classes and buy a slice of pumpkin bread and chai latté. It was my weekday ritual, and one that I looked forward to immensely. (It’s quite unnerving to think I could have had a hefty down payment on a house with the amount of money I spent on my afterschool snacks.) Nearly a decade later and pumpkin bread still does it for me, with this loaf being no exception. I prefer the slice cold, straight out of the refrigerator with the chocolate set, cracking off into shards and melting in my mouth with each bite. I will suggest you enjoy this with a latté or strong cup of tea for best results and warm, fuzzy feelings.

Makes 1 loaf

2 cups light spelt flour

1 tablespoon baking powder

2 teaspoons ground dried ginger

¼ teaspoon grated nutmeg

½ teaspoon salt

1 cup pumpkin purée

½ cup milk of choice

⅓ cup evaporated cane sugar

¼ cup coconut oil, melted

2 tablespoons molasses

1 large egg

1 teaspoon apple cider vinegar

4 ounces (heaping ½ cup) chopped dark chocolate or dark chocolate chips, melted

¼ cup unsweetened coconut chips or unsweetened shredded coconut

Preheat oven to 350ºF. Line a standard loaf pan (9 x 5 inches) with parchment paper, leaving some overhang for easy removal.

In a large bowl, combine flour, baking powder, ginger, nutmeg, and salt. In a medium bowl, combine pumpkin, milk, sugar, oil, molasses, egg, and vinegar. Add pumpkin mixture into flour mixture and stir until combined. Transfer batter to prepared loaf pan, smooth top, and bake for 40 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Run a knife around the loaf to release any pieces clinging to the pan and transfer to a wire cooling rack using the parchment overhang. Cool completely.

After bread is completely cool, spread melted chocolate and sprinkle coconut. Allow chocolate to set (about 4 hours) before slicing and serving. Store airtight in the refrigerator.