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This nourishing loaf is filling and just sweet enough to satisfy a sweet craving. It's a variation of my Easy Pumpkin Loaf, which I've lightly sweetened and studded with pecan nuts and dark chocolate pieces. Because I like “bits” in my baking.

It's gluten-free, dairy-free and depending on your stance on buckwheat (which is technically a seed) it's grain-free as well. I've recently been using buckwheat flour quite a bit in my baking to reduce the need for large amounts of nut meals (which, in large quantities, tend to make me bloated). I also love the slight earthiness of the buckwheat flour in contrast to the sweet spices and dark chocolate. And the pumpkin does its job to keep the loaf moist.

I love to make the loaf on the weekend and freeze it in slices to warm up during the week for a snack or treat. You can wrap up a nice thick slice to take to work for afternoon tea, or have it in the morning if you're in the mood for a quick, sweet breakfast (that's a hell of a lot better for you than many store-bought loaves, which are usually loaded with refined sugar and flour).

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