Pumpkin Harvest Loaf with Walnuts and Chocolate

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: Dontmissmyplate

Print

With ImageWithout Image

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.

https://www.dontmissmyplate.com/how-to-bake/2025/10/8/chocolate-walnut-pumpkin-bread

Please credit dontmissmyplate.

Did you make this recipe?

Tag @dontmissmyplate on instagram and hashtag it #dontmissmyplate

Basque Cheesecake with Pumpkin Caramel Sauce

Cheesecake is typically a crowd-pleaser and show-stopper if you do it right (or wrong!). I am trying to remember the first time I tasted a slice or which type is my favourite, but I do know that homemade versions tend to be hit or miss. I prefer mine to be light, not too dense or sweet, with a generous graham cracker crust, and easy on the toppings or coulis.

Then, enter the burnt Spanish basque cheesecake. The recipe emerged in 2010 but was invented in 1959.

I've always had a sweet tooth, but it took a while to appreciate the smokey, nutty taste of caramelized sugars that come with the basque cheesecake. You bake it on high heat, unlike traditional cheesecakes set in a water bath, and this helps develop flavours and gives it the characteristic browning of the crust on top. That is the crown and glory of the basque cheesecake, along with its gooey centre and custard consistency.

If you need more sweetness, serve the cheesecake with a drizzle of caramel sauce, made using pumpkin or sweet potato to give it a seasonal twist.

Note: As you pour the batter into the tin, keep an eye on overflow. You may have to put some aside to make mini cheesecakes using a cupcake or muffin pan.

Yield: 8-12

Author: Dontmissmyplate

Print

With ImageWithout Image

Basque Cheesecake with Pumpkin Caramel Sauce

This version of the Spanish-born 'burnt' cheesecake is the perfect vehicle to highlight seasonal flavours, balancing a bright, creamy sweetness with a smokey crust.

Prep time: 30 MinCook time: 1 H & 15 MInactive time: 6 HourTotal time: 7 H & 45 M

Ingredients

Cheesecake

• 4 (8-ounce) boxes of cream cheese, softened
• 5 eggs, room temperature
• 2 egg yolks, room temperature
• 1 tablespoon pure vanilla extract
• 1 teaspoon pure almond or maple extract
• 1/2 teaspoon sea salt
• 1 teaspoon orange zest
• 2 cups heavy cream, room temperature
• 1/4 cup all-purpose flour
• 1 2/3 cups granulated sugar
• 1/4 teaspoon cinnamon

Pumpkin/Sweet Potato Caramel

• 1/2 cup cooked pumpkin or sweet potato (mashed or a puree)
• 1/3 cup heavy cream
• 1 tablespoon pumpkin spice
• 1 teaspoon pure vanilla extract
• 1/2 cup coconut or granulated sugar
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Instructions

Cheesecake

1. In a large bowl, using an electric mixer if you have one available, beat the cream until combined. Add the sugar and beat for 4- 5 minutes on medium-high until the sugar is fully incorporated into the cream cheese.
2. Add the whole eggs one by one, beating until just combined after each addition. Don't over-mix!
3. Add in the yolks and repeat. If there is a lot of batter on the sides, fold it back into the mixture before moving to the next step.
4. Fold in the vanilla, maple and orange zest with a spatula. Beat the flour and cinnamon in to thicken the mixture before transferring it to a baking pan.
5. Add the heavy cream and salt, then fold again without overmixing.
6. Take two pieces of parchment paper and crumple both. Take the cheesecake springform pan and line it with both sheets, both vertically and horizontally. This will help your cheesecake as it forms.
7. Bake at 400F for 1 hour 15 minutes, but start checking after 50 minutes. The top should be a caramelized golden brown or even a blackish colour, and the cake should jiggle mostly in the middle. If most of it jiggles, you can continue to bake for another 8-10 minutes.
8. Note: Don't keep trying to bake it over time for fear that it may be undercooked; you want to avoid drying out your cheesecake.
9. Cool the cheesecake at room temperature for 1-2 hours before chilling in the fridge overnight or for at least 4 hours.
10. While the cheesecake is cooking, make the caramel.
11. Serve the cheesecake with the sauce and enjoy!

Pumpkin/Sweet Potato Caramel

1. Melt the sugar, add the butter and cook on low heat until it forms an amber color, stirring occasionally. Do not leave the stovetop to avoid burning the caramel!
2. Add the spice, salt, vanilla, and sweet potato or pumpkin, then cook for 1-2 minutes before removing cream from the heat, stirring to smoothen. Follow this with the cream and cook for another minute.
3. Add the baking soda, and stir quickly to combine before removing the pot from the stove top to cool the caramel and transfer to a heat-proof container. If you want a smoother consistency, strain the caramel while still warm.
4. Refrigerate until ready to serve with the cheesecake. To warm up the sauce, heat with a splash of cream and stir well.

Nutrition Facts

Calories

485

Fat (grams)

36.4 g

Sat. Fat (grams)

22.1 g

Carbs (grams)

32.8 g

Fiber (grams)

0.1 g

Sugar (grams)

28.3 g

Protein (grams)

9.2 g

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

Please credit dontmissmyplate.

Pampoenkoekies with Spicy Peanut Caramel (Pumpkin Fritters)

I paired them with a spicy peanut butter caramel. Combining peanut butter and pumpkin (leaves) is very popular North of the border in my homeland Zimbabwe, so it made sense. We also like to make peanut butter stews mixed with other proteins like chicken or other vegetables like kale, often adding fresh chilies making for a rich balance of sweet and savoury.

Grew up eating the occasional fatcooks or voetkoeks - another version of the same mixed with maizemeal. Whether it's mandazi or hushpuppies, who doesn’t like fried dough?

Yield: 15

Author: Dontmissmyplate

Print

With ImageWithout Image

Pampoenkoekies with Spicy Peanut Caramel (Pumpkin Fritters)

I've made fritters before - check out my banana fritters recipe if you are looking for some more options! Consider this an update with fall in full swing and gourds in abundance. Pampoenkoekies (Afrikaans for pumpkin cookies) are pumpkin fritters, balls of fried dough made with pureed pumpkin, flour, egg, milk/cream and spices. They are a popular treat in South Africa as a tea time treat, dessert, or an appetizer.

Prep time: 10 MinCook time: 10 Mininactive time: 5 MinTotal time: 25 Min

Ingredients

Fritters

• 1 cup pumpkin puree
• 4 cups peanut oil for deep frying
• 1 teaspoon cayenne
• 1 egg
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoon light brown sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/4 cup light cream
• 1 teaspoon pumpkin spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger

Spicy Peanut Caramel

• 1/4 cup butter (half a stick)
• 1 cup dark brown sugar
• 2 tablespoons light brown sugar
• 1/2 cup cream
• 1 teaspoon cayenne
• 1/2 teaspoon pumpkin spice
• Pinch of salt
• 1/3 cup peanut butter

Instructions

1. In a large bowl, mix all the ingredients together with a whisk until well incorporated.
2. Heat the peanut oil on medium heat - you'll know it's ready if a drop of water sizzles. Use a cookie dough scoop to get the batter and fry in batches. The fritters are done when they float to the top and are golden brown. Move to paper towels to absorb the excess oil.
3. In a small saucepan for the caramel, heat all the ingredients except the peanut butter on low, whisking consistently for about 3-4 minutes. Add the peanut butter and whisk for another 3 minutes until smooth. Careful not to burn yourself!
4. Serve the fritters hot with icing sugar and the spicy peanut caramel.

Nutrition Facts

Calories

181

Fat (grams)

7.5

Carbs (grams)

26.6

Protein (grams)

3

Please credit dontmissmyplate.

Did you make this recipe?

Tag @dontmissmyplate on instagram and hashtag it #dontmissmyplate

Pumpkin and Gingersnap Swiss Roll

The swiss roll. This was one of my late father’s favourite cakes, and I don’t blame him! Although, he had a preference for the traditional flavour with jam in the middle, occasionally chocolate. I thought I would go seasonal and use pumpkin flavour with a gingersnap cream cheese filling, it turned out to be delicious. Gingersnap was one of my grandmother's favourite biscuits and she had them ready for us as children when we would visit. This is just the kind of sweet treat you'll want at the table for dessert, and it's very fitting for autumn.

It may seem intimidating, but you can make it work for you! The most important thing is to be careful when you handle the cake. You don’t want it to crack or break to the point that it is unsalvageable.

Ingredients

Cake:

3 eggs

1/2 cup brown sugar

1/2 cup white sugar

2/3 cups pumpkin puree

1 teaspoon vanilla

1/4 teaspoon almond extract

3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1 tablespoon pumpkin spice

1 teaspoon gingersnap spice (I used Primal Palate’s Gingersnap)

1/4 teaspoon ginger

1 teaspoon salt

Filling:

8-ounces Greek yogurt and cream cheese, room temperature

1 teaspoon pumpkin spice

1/2 teaspoon cinnamon

1/2 teaspoon salt

8 tablespoon butter, room temperature

4 tablespoons maple syrup

1 1/2 cups icing sugar + extra

1 teaspoon gingersnap spice + extra

Instructions

Beat the eggs, sugar, vanilla, almond extract, and pumpkin.

In a separate bowl, whisk the flour, salt, baking soda, baking powder, ginger, cinnamon, pumpkin spice, and gingersnap. Mix the spiced flour into the pumpkin mixture. Pour the batter into a baking tray lined with parchment paper (I used a 13 by 20 tray)  and spread evenly with a spatula - it doesn’t have to fill the entire pan.

Bake at 375F for 12 minutes. Remove the cake from the oven and allow to cool slightly. Holding the tray and the one side of the cake, place carefully on a dish towel and a cutting board to flip over. Remove the parchment paper from the back carefully, then roll the cake in the towel and set the log aside.

In a separate bowl, whisk the cream cheese, butter, vanilla, salt, pumpkin spice, ginger, gingersnap, icing sugar, and cinnamon until well incorporated. Unroll the cake, then use a spatula to spread the cream filling evenly to your desired thickness. Sprinkle with the extra gingersnap.

Now for the tricky part! Using the towel, roll the cake back into a log as tightly as you can without breaking it then refrigerate overnight or for at least 3-4 hours.

Sprinkle with extra icing sugar, slice and serve.