Fika Time: Dark Chocolate Chunk Pumpkin Bread

I start with an actual pumpkin. They don't sell canned pumpkin here in Sweden, so if I want to get my fall pumpkin fix, that's my only option, ha. I cut it into wedges, steam it skin-on in a Dutch oven until soft, then blend the flesh into a purée. There's something very satisfying about making baked goods completely from scratch. And tbh, the color and flavor of fresh pumpkin just can't be beat. A can only gets you so far.

So, prepare your pumpkin (a variety meant for eating, ofc) and you're ready to make this really lovely dark chocolate chunk pumpkin bread. Deeply spiced, full of chocolate, with a slightly crisp top and a soft, moist center. I was very generous with the chocolate chunks, so it came out a little more treat-like than breakfast bread. There's no judging here though, you do you.

I made mine gluten-free, but you can use regular flour if you prefer. I also used brown sugar rather than white, which gives it a little more depth and works nicely with the pumpkin and spices.

It's particularly good with coffee and a candle lit nearby. Make it a moment. Pumpkin season is so brief, enjoy it.

The Recipe

Gluten-free or regular. Makes one loaf.

Prep: 20 minutes, plus time to prepare the pumpkin
Bake: 60–75 minutes
Pan: 9 × 5 inches

First, Make Your Pumpkin Purée

You can absolutely use canned pumpkin purée for this recipe, but if you've got a food pumpkin, it's worthwhile to make your own.

1. Wash your pumpkin, cut it in half, and scoop out the seeds and stringy bits. Cut into manageable wedges.
2. Place the pumpkin pieces in a Dutch oven with an inch or so of water at the bottom and a tight-fitting lid.
3. Heat the oven to 350°F; cover the pot and steam for about 45-60 minutes, depending on the size of your pieces, until the flesh is tender when pierced with a fork.
4. Let the pumpkin cool enough to handle, then scoop the flesh away from the skin.
5. Blend or mash until smooth. If the purée seems watery, let it drain through a fine-mesh sieve for a little while. You want it fairly thick.
6. Measure out 1¼ cups for the bread. Any extra can be saved for another day. Toss it in a smoothie, perhaps.

What You'll Need

Dry ingredients

• 1¾ cups + 2 tbsp gluten-free or regular baking flour (245 g)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp ground cloves or cardamom

Wet ingredients

• 2 large eggs
• 1 cup lightly packed brown sugar
• ½ cup (115 g) melted butter
• ¼ cup Greek yogurt or cottage cheese
• 1¼ cups pumpkin purée
• 2 tsp vanilla extract

And, of course

• 1 cup (200 g bar) roughly chopped dark chocolate
• A little flaky sea salt, optional

How to Make It

1. Preheat your oven to 400°F. Line a 9 × 5-inch loaf pan with parchment paper.
2. Brown the butter in a small saucepan over medium heat, stirring occasionally until golden brown and nutty-smelling. Remove from heat and let cool slightly.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
4. In a separate, larger bowl, whisk the eggs and brown sugar together for about a minute. Add the browned butter, yogurt, pumpkin purée, and vanilla. Mix until smooth.
5. Fold the dry ingredients into the wet ingredients, mixing just until combined. Add most of the chocolate chunks, saving a handful for the top.
6. Pour the batter into your prepared pan. Scatter the remaining chocolate over the top, along with a little coarse salt if you like a sweet-salty crunch.
7. Bake at 400°F (200°C) for 10 minutes, then lower the temperature to 350°F (175°C) for another 50–65 minutes. The initial blast of heat helps create that nice, domed bakery-style top. Check with a knife — you want a few moist crumbs, but no wet batter.
8. Let it cool in the pan for about 20 minutes before slicing.

A Few Notes

On the pumpkin: I steamed it rather than roasting. Steaming gives you a soft, smooth purée without any browning. Hokkaido, sugar pumpkins and other dense-fleshed varieties are perfect for baking.

On the chocolate: I recommend chopping up a good dark chocolate bar instead of using chocolate chips. You get little pockets of melted chocolate that feel very luxe.

On leftovers: This bread keeps well for a couple of days wrapped tightly at room temperature. I actually think it's even better the next day, with a little butter.

And that's it. Nothing particularly complicated, just a really good autumn bake. Put the coffee on, light a candle, and enjoy a little time at home.

With love & light,
Eva (& David)