Pumpkin Chocolate Loaf (or Doughnuts)

Use this recipe to make baked doughnuts too! Simply scoop the batter into a prepared doughnut pan and bake 14 to 16 minutes, until puffy and spring back when pressed gently.

My favorite time of year is fall, when we lived in Ohio, and now here in Florida. Just when I think I can’t take another day of nearly 100% humidity, the soft breezes begin to blow. The afternoon rains curtail, and the sky is the biggest, brightest blue I’ve ever encountered. After nearly 20 years living here, it still takes my breath away. The neighbors start decorating with fall decor, which made me giggle when I first moved here, as we don’t grow the oak trees that are everywhere in the north, or the maple trees, nor do the trees shed their leaves, covering the yards and requiring daily raking, as they do up north. (Well, at least until early spring, when the Live Oak trees start shedding, that’s our “fall”).

Any way, I digress - pumpkin is a favorite flavor. I’m not ashamed to admit it. I don’t live and breathe pumpkin, but it’s a fun seasonal thing to incorporate into my cooking and baking. One of my best recipes when I was a pro pastry chef was pumpkin cheesecake. It had a butter pecan crust, thick pumpkin cheesecake flavored with spices and Grand Marnier, was finished in white chocolate ganache, and striated with dark ganache to resemble a spiderweb design. I perfected it. And, I made thousands - literally - of marzipan pumpkins with little clove stems to garnish the tops of each slice. We sold hundreds of pumpkin cheesecakes each year at the bake shop where I was pastry chef in Cleveland.
Now, I enjoy grain-free baking with the same flavors. As I re-imagine all of my baking recipes with more healthful ingredients, I still get the warm fuzzies thinking of how much I enjoyed those flavors as summer turned to fall. And here in Florida, when the temperature is consistency below 90, it feels a little chilly!

Yield: 12 doughnuts

Living Delish & Nutrish: Tina Wells

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Pumpkin Chocolate Doughnuts

Ingredients

Doughnut Batter

• 3/4 cup organic pumpkin puree
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 cup maple syrup
• 1 1/2 cups almond flour
• 1/4 cup tapioca flour
• 2 Tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 teaspoon ground cinnamon*
• 1/2 teaspoon ground nutmeg*
• 1/2 teaspoon ground ginger*
• *Note: You can make your own pumpkin spice blend by combining:
• 2 Tablespoons cinnamon
• 2 teaspoons nutmeg
• 2 teaspoons ground ginger
• 1 teaspoon ground clove
• 1 cup dry roasted hazelnuts, chopped, or nuts of choice, for topping, optional

Doughnut Glaze:

• 1 cup powdered monkfruit sweetener
• 2 Tablespoons maple syrup
• 2 Tablespoons water

Method

1. Preheat oven to 350°F. Using 2 mini loaf pans, 1 8” X 4” loaf pan, or a doughnut pan, lightly spray with ghee or avocado oil spray, and line loaf pans with parchment
2. Combine all dry ingredients (except for hazelnuts) in a separate bowl and whisk to combine and remove any lumps. Sift if needed.
3. Combine pumpkin puree, eggs, vanilla and maple syrup and stir to combine.
4. Add the wet mixture to the dry and mix to combine. Allow batter to rest for 5 minutes so the almond flour can absorb the liquid. It will thicken slightly.
5. Pour batter into prepared loaf pan(s), or scoop into doughnut pan molds, being sure to evenly disperse the batter so it has an even shape as it bakes.
6. Top the loaves with chopped hazelnuts or nuts of choice, if using.
7. Place into the oven and bake for 25 to 30 minutes for small pans, 40-45 minutes for large pan, 14 to 16 minutes for the doughnut pan. Make sure to rotate pans halfway through cooking. (To test for doneness, insert a skewer into the center, if it comes out clean or with a few moist crumbs, baking is complete)
8. Allow to cool completely before removing from pan.
9. If making doughnuts, prepare the glaze while doughnuts are baking by mixing all ingredients together with a whisk. Once completely cooled, dip the smooth (pan) side of each doughnut into the glaze, about halfway up the sides. Place onto parchment to set. Decorate as desired.

Pro Tip

I recommend placing the mini loaf pans on a larger sheet pan to keep them stable.

https://www.livingdelishandnutrish.com/recipe/pumpkin-chocolate-loaf-doughnuts

©Tina Wells Luxury Brands, LLC

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