Chilli Chocolate Pumpkin Bread

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a 20cm x 20cm baking dish with coconut oil and line with parchment paper.

   Tip: Use parchment paper to ensure easy removal of the bread.

2. 2

   In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

   Tip: Make sure to whisk until well combined.

3. 3

   In a separate large bowl, whisk together the eggs, coconut oil, and vanilla extract.

   Tip: Use a whisk for a light and fluffy texture.

4. 4

   Add the dried pumpkin and chilli flakes to the egg mixture and whisk until well combined.

   Tip: Be careful not to add too much chilli, as it can be quite spicy.

5. 5

   Add the dry ingredients to the egg mixture and stir until just combined.

   Tip: Do not overmix, as this can lead to a dense bread.

6. 6

   Fold in the chopped dark chocolate.

   Tip: This will give the bread a nice chocolatey flavor.

7. 7

   Pour the batter into the prepared baking dish and smooth out the top.

   Tip: Use a spatula to get rid of any air bubbles.

8. 8

   Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.

   Tip: Keep an eye on the bread after 25 minutes, as it can go from undercooked to overcooked quickly.

9. 9

   Remove from the oven and let cool in the dish for 5 minutes.

   Tip: This will help the bread set and make it easier to remove from the dish.

10. 10

    Transfer the bread to a wire rack to cool completely.

    Tip: This will help the bread retain its shape and prevent it from becoming soggy.

11. 11

    Slice and serve.

    Tip: This bread is perfect for breakfast, brunch, or even as a snack.