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.
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.
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
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a loaf pan with parchment paper or lightly grease it.
- 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.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, ground ginger, ground cloves, nutmeg, sugar, and salt.
- 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.
- Gently fold in chopped walnuts and roughly chopped dark chocolate.
- Pour the batter into the prepared loaf pan. Sprinkle pumpkin seeds and a little turbinado sugar on top for crunch and sparkle.
- Place in the oven and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- 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
225Fat (grams)
11 gCarbs (grams)
28 gFiber (grams)
2 gSugar (grams)
13 gProtein (grams)
5 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Spiced Caramel Coffee Cake (Hot Cross Bun Style)
I was inspired to make this recipe after ordering some snacks from a South African online grocery store. One item that immediately caught my eye was their Hot Cross Bun Caramel Spread. I was so excited because I love anything caramel and I absolutely adore hot cross buns. There’s something nostalgic and comforting about the warm spices, soft raisins, and rich, buttery flavor.
The caramel itself had a spiced, rum-like taste with little bursts of raisins, just like a true hot cross bun in spreadable form. I knew I wanted to do something special with it, and one of my favorite pastries to enjoy with a cappuccino or another espresso drink is a coffee cake. So, I combined the two.
This Hot Cross Bun Caramel Coffee Cake has all the warm spices and cozy flavor of the classic Easter treat but turned into a soft, fluffy cake with a gooey caramel swirl and a crunchy streusel topping. It’s comforting, flavorful, and just the right amount of indulgent.
Whether you’re enjoying it as a breakfast treat, a mid-morning snack, or dessert, it’s a beautiful bake to pair with coffee or tea. And honestly, who doesn’t love hot cross buns in any form?
Spiced Caramel Coffee Cake (Hot Cross Bun Style)
A spiced, cozy coffee cake swirled with caramel and topped with buttery streusel — perfect with a cappuccino.
Ingredients
- 1¾ cups (220g) white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup (100g) brown sugar
- ½ cup (120ml) neutral oil (or melted butter)
- 2 large eggs
- 1 cup (240ml) milk (or buttermilk)
- 1 teaspoon vanilla extract
- ½ cup (75g) raisins
- ½ cup (120g) Hot Cross Bun Caramel Spread
- ½ cup (65g) white whole wheat flour
- ⅓ cup (65g) brown sugar
- 1 teaspoon cinnamon
- ¼ cup (55g) cold butter, cubed
- ½ cup powdered sugar
- 6 teaspoons milk or cream
- Splash of lemon juice
- ½ teaspoon vanilla extract
- ¼ cup extra Hot Cross Bun Caramel Spread (for extra drizzle on top)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch or 9-inch square pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk the brown sugar, oil (or melted butter), eggs, milk, and vanilla.
- Pour the wet ingredients into the dry and mix until just combined. Fold in the raisins.
- In a small bowl, rub the flour, brown sugar, cinnamon, and cold butter together with your fingertips until the mixture becomes crumbly. Set aside.
- Pour half the batter into the prepared pan and spread evenly. Dollop half the caramel spread over the batter and swirl gently with a knife.
- Pour the remaining batter on top and repeat with the rest of the caramel. Swirl again lightly.
- Sprinkle the streusel topping evenly over the batter.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10–15 minutes.
- In a small bowl, whisk together the icing drizzle ingredients until smooth. Once the cake has cooled slightly, drizzle with the icing and an extra spoonful or two of the Hot Cross Bun Caramel for a glossy finish.
Notes
Tips
- If you can't find Hot Cross Bun Caramel, you can use a spiced caramel or mix plain caramel with cinnamon, nutmeg, and a splash of rum extract.
- Swap raisins for dried cranberries or chopped dates if preferred.
- This cake keeps well in an airtight container for up to 3 days and can be frozen without the drizzle (if frozen with drizzle texture will change).
- If you don't want the darker color, use white sugar or all-purpose flour.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Honey and Lemon Tea Cakes
A Taste of Comfort and History in Every Bite
Few rituals are as comforting—or as quietly elegant—as tea time, and nothing pairs better with it than simple, beautiful cakes. Whether it’s the deep, mellow sweetness of honey or the bright zing of lemon, both flavors offer a nostalgic warmth that feels perfectly at home beside a steaming cup. These Honey and Lemon Tea Cakes celebrate that timeless combination of flavor and pause, turning even the most ordinary afternoon into something a little more special.
As someone from Zimbabwe, a former British colony, tea time was woven into the fabric of daily life—an inheritance of colonial history that, like many things, we've adapted and made our own. Despite its complex roots, I still find joy in the tradition: the quiet comfort, the small bites, the act of slowing down. It’s a moment I continue to embrace, not for what it was, but for what it’s become—a space for connection, reflection, and a little sweetness shared.
Honey Cakes for Tea Time – A Cozy Classic
Golden, tender, and delicately sweet, these Honey Cakes are a perfect companion for your afternoon tea ritual. Infused with the natural warmth of honey, they’re soft, comforting, and just sweet enough to satisfy without overpowering. Whether you serve them plain or with a touch of glaze, these little cakes bring a timeless, cozy charm to any teatime table.
Lemon Cakes for Tea Time – Bright and Zesty
Light, fragrant, and bursting with citrus, these Lemon Cakes are a refreshing twist on a tea-time favorite. With their soft crumb and fresh lemon zest, they strike a perfect balance of tart and sweet. Ideal for spring afternoons or any time you need a sunny lift, these cakes pair beautifully with black or green tea—and a good conversation.
Light, Lovely Cakes for Gatherings that Celebrate the Season
There’s no better season for a tea time gathering than spring—when the days are longer, the blooms are fresh, and everything feels a little more hopeful. It’s the perfect time to set out a pot of tea, gather a few friends, and fill the table with light, fragrant bakes that match the mood of the season. These Honey and Lemon Tea Cakes fit beautifully into that picture: the honey brings a cozy warmth, while the lemon adds a bright, citrusy lift. Whether you serve them in a garden, on a balcony, or by an open window, they’re just the kind of treat that makes a spring tea party feel like something special.
Honey and Lemon Tea Cakes
Soft, citrusy, and gently sweet, these Honey and Lemon Tea Cakes are perfect for spring gatherings or a cozy tea break. Made with real honey and fresh lemon zest, they’re simple, elegant, and full of timeless flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- Lemon zest of 1 lemon
- 2 eggs
- 1/2 cup warm water
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 2 lemons, sliced thinly
- 1/2 cup honey
- 1/2 cup butter, melted
- 2 eggs
- 1 cup coconut sugar
- 1 cup all-purpose flour
- 1/2 cup whole wheat white flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup spiced black/masala milk tea, warmed
Instructions
- Mix the wet ingredients and dry ingredients in separate bowls.
- Add the dry ingredients to the wet, alternating with the tea, and gently mix with a spatula until just combined—do not overmix. Let the batter rest for about 5 minutes.
- Using a cookie scoop, fill 24 wells of a greased mini muffin pan about two-thirds full. If you only have one pan, you can bake one batch first (either honey or lemon), then prepare and bake the second.
- Sprinkle sliced almonds or shredded coconut in the center of each cake to garnish and add texture. Bake at 350°F (175°C) for 13–15 minutes, or until a toothpick inserted in the center comes out clean.
- First, prepare the candied lemon slices. In a nonstick saucepan over medium heat, toss the lemon slices with sugar until evenly coated. Cook for 3–4 minutes, until the sugar begins to thicken and the lemons soften slightly. Be careful not to overcook or caramelize the sugar. Set aside to cool in the pan. You can work in batches to prevent the slices from sticking together.
- Next, mix the dry and wet ingredients in separate bowls.
- Add the wet ingredients to the dry, alternating with the warm tea, and gently stir with a spatula until just combined and no lumps remain—avoid overmixing. Let the batter rest for about 5 minutes.
- Using a cookie scoop, fill 24 wells of a greased mini muffin pan about two-thirds full. If you only have one pan, bake one batch at a time (either lemon or honey), then prepare and bake the second.
- Top each mini cake with a cooled candied lemon slice to garnish and add texture. Bake at 350°F (175°C) for 13–15 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts
Calories
83Fat (grams)
2.7 gCarbs (grams)
12.8 gSugar (grams)
5.7 gProtein (grams)
1.8 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
