Hello! Welcome to Dontmissmyplate.

Thank you for visiting my website! I'm Maxine, a food blogger, home cook, travel enthusiast, and lover of food and culture. I’m passionate about fusion cuisine, a style of cooking that blends ingredients and techniques from different countries, regions, and traditions.

My approach is influenced by both Southern African and American cooking, shaped by my life experiences and reflected in the diversity of my recipes. I also focus on farm-to-table cooking, using fresh, seasonal ingredients sourced locally whenever possible. I believe food tastes best when it’s in season and close to its origin.

Travel plays a big role in how I cook and create. I love sharing my food adventures, from what I’ve eaten to where to eat, while discovering new flavors, cultures, and techniques that continue to inspire me.

I hope this space feels helpful and inspiring. Whether you're in the mood for something familiar or ready to try something new, you’ll find plenty to explore here. Happy cooking!

Pumpkin Harvest Loaf with Walnuts and Chocolate

Pumpkin Harvest Loaf with Walnuts and Chocolate

dontmissmyplate
Baking, Bread, Tea Time

Fall is finally here in the U.S. The air has taken a crisp turn, apple orchards are buzzing, Oktoberfests are in full swing, and pumpkin season is at its peak. Baking has also picked up, especially anything with pumpkin, from pies to breads. It is the perfect time to bring cozy flavors into your kitchen.

In Zimbabwe, pumpkin is a staple ingredient, though it is often simply boiled or added to stews. We rarely explore its potential in baked goods. This loaf is a way to celebrate the pumpkin harvest and show just how versatile this humble vegetable can be. It turns naturally sweet and tender, creating a loaf that is comforting, fragrant, and perfect for fall.

This pumpkin loaf is lightly sweet, moist, and spiced. Walnuts and dark chocolate add texture and richness, while a sprinkle of pumpkin seeds on top gives a rustic, festive finish. You can enjoy it plain and warm, with butter and honey, or with a light drizzle of icing to control the sweetness. It is flexible, allowing you to adjust the flavors to your preference.

A good loaf of bread is essential in any home baker’s repertoire. This pumpkin harvest loaf is easy to make and works beautifully with fresh or canned pumpkin. It is a wonderful way to add warmth, seasonal flavor, and a little bit of indulgence to your fall baking lineup.

Yield: 8-10
Author:
Pumpkin Harvest Loaf with Walnuts and Chocolate

Pumpkin Harvest Loaf with Walnuts and Chocolate

A moist and lightly spiced pumpkin loaf perfect for fall. Packed with walnuts, dark chocolate, and topped with pumpkin seeds and turbinado sugar, this bread is perfect for breakfast, tea time, or a cozy snack.

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M
Cook modePrevent screen from turning off

Ingredients

  • 1 and ½ cups pumpkin puree
  • 2 large eggs
  • ¼ cup honey or maple syrup (use sugar if you prefer it sweeter)
  • 2 tablespoons melted butter
  • 1 to 2 tablespoons milk (start with one; add more if the batter feels too thick)
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon juice
  • 1 and ½ cups white whole wheat flour or all-purpose flour
  • 1 and ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ¼ cup chopped walnuts
  • ¼ cup pumpkin seeds (plus extra for topping)
  • ¼ cup dark chocolate, roughly chopped
  • Turbinado sugar, for garnish

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a loaf pan with parchment paper or lightly grease it.
  2. In a large bowl, whisk together pumpkin puree, eggs, honey, melted butter, sour cream, vanilla extract, and lemon juice until smooth. Do not add milk yet.
  3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, sugar, and salt.
  4. Add the dry ingredients to the wet mixture and stir until just combined. If the batter is too thick, stir in one to two tablespoons of milk to reach a smooth, slightly thick consistency. Do not overmix.
  5. Gently fold in chopped walnuts and roughly chopped dark chocolate.
  6. Pour the batter into the prepared loaf pan. Sprinkle pumpkin seeds and a little turbinado sugar on top for crunch and sparkle.
  7. Place in the oven and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the loaf cool slightly before slicing. Serve warm with butter, honey, or your favorite spiced glaze.

Notes

Tips and Serving Ideas

  • For extra moisture, replace the sour cream with plain yogurt.
  • Add a teaspoon of pumpkin spice blend instead of individual spices for convenience.
  • If you prefer more sweetness, drizzle a simple icing made from powdered sugar and milk once the loaf cools.
  • Toast a slice and spread with butter for an easy fall breakfast.


Nutrition Facts

Calories

225

Fat (grams)

11 g

Carbs (grams)

28 g

Fiber (grams)

2 g

Sugar (grams)

13 g

Protein (grams)

5 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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