Recipe: Roasted Pumpkin, Orange and Chocolate Bread


 Prep time: 15 mins / Bake time: 50 mins

Ingredients(portioned for a 1kg loaf pan):  
  • Wholemeal flour : 152g
  • Plain white flour: 50g
  • Whole Porridge Oats: 45g
  • Baking soda: 5ml
  • Ground ginger: 5ml
  • Cinnamon: 2.5ml
  • Nutmeg: 2.5ml
  • Allspice: 2.5ml
  • Cocoa powder 5ml
  • Sea salt 2.5ml
  • Eggs: 2 (Beaten)
  • Light Brown sugar: 130g
  • Molasses: 15ml
  • Water: 80ml
  • Butter: 115g
  • Roasted Pumpkin: 300g
  • Milk Chocolate: 60g
  • Dark Chocolate : 60g


  • Icing sugar: 150g
  • Orange juice: 30ml
  • Orange zest: 5ml
  • Vanilla Extract: 1.25ml
  • Pumpkin Seeds: Handful


  • 1kg (2lb) (23cm) loaf pan 
  • Baking tray (for roasting pumpkin)
  •  2 mixing bowls
  • Food processor/immersion blender


Roast Pumpkin
  1. Pre-heat oven to 200C
  2. Line baking tray with baking paper
  3. Cut pumpkin in half (horizontally across the centre) and place cut-side down on baking tray
  4. Remove the seeds
  5. Roast for about 45 mins (more or less depending on the size of the pumpkin
  6. Cool and scoop out the flesh (freeze whatever you do not use) 
  • Reduce oven to 180C
  • Melt Butter
  • Chocolate, broken into pieces
  1. In a medium sized mixing bowl whisk together the two flours, oats, baking soda, cocoa powders, salt and spices. 
  2. In another, larger bowl mix together the eggs, brown sugar, molasses, water, pumpkin puree, melted butter and orange zest. 
  3. Use a food processor or immersion blender to thoroughly mix together wet ingredients
  4. Add the dry ingredients, mix well (don't over mix)
  5. Add chocolate pieces, mix
  6. Pour batter into loaf pan
  7. Bake for about 45 mins. (start testing around 40 mins in) or until a tester comes out clean
  8. Remove from the over and let cool completely
  9. Remove the loaf from the pan
  1. Mix together icing sugar, orange juice, zest and vanilla.
  2. Mix together until smooth and uniform
  3. Pour/drizzle the glaze over the cooled loaf
  4. Sprinkle the pumpkin seeds on top

Slice, share and enjoy!


I've made this loaf with lemon zest/juice instead of orange and it works really well adding a bit more tartness to the sweet bread.