RECIPE BY KEVIN O'CONNOR

Looking for a delectable dairy free treat? Give our delicious chocolate chunk olive oil pumpkin loaf a try! The EVOO in this dish makes a perfectly moist bread that will keep you coming back for more. This recipe makes 2 nine inch bread loafs!

INGREDIENTS

4 large eggs

1 cup Cobram Estate Mild EVOO

2/3 cups of water

3 cups sugar

1 15-ounce can of pure pumpkin puree

3 1/3 cups sifted flour

1 1/2 tsp fine salt

1 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp ground cloves

2 tsp baking soda

1 cup toasted pumpkin seeds (plus extra for garnish)

1.5 cups dark chocolate chunks

Flakey sea salt to top

Chocolate chunk olive oil pumpkin bread

DIRECTIONS

1. Preheat oven to 350F with a rack positioned in the center. Grease 2 nine inch bread pans with Mild EVOO.

2. In a large mixing bowl, whisk together the eggs, water, EVOO, pumpkin and sugar until combined and smooth.

3. In a separate large mixing bowl, sift together the flour, spices, salt, and baking soda. Slowly incorporate this mixture into the wet mixture until fully combined. Fold the toasted pumpkin seeds and chocolate chunks.

4. Divide the batter between the two loaf pans. Bake for 45 minutes to one hour, or until a cake tester inserted comes out clean. Cool on a rack for 5 to 10 minutes before removing from the pans, then serve.

 

We hope you enjoy the loaf and please share your creations and tag us @cobramestateusa!