Dried Currant + Pepita + Dark Chocolate Pumpkin Bread with Maple Frosting

Homemade Pumpkin Bread with Pepitas Dried Currants and Dark Chocolate | Deco Tartelette

Homemade Pumpkin Bread with Maple Frosting | Deco Tartelette

Homemade Pumpkin Bread with Dried Currants Pepitas and Dark Chocolate | Deco Tartelette

Pumpkin season is upon us and this pumpkin loaf is chock full of all sorts of delightful goodies. The combination of dried currants, pepitas, and dark chocolate is simply splendid! Feel free to add your favorite dried fruits, seeds, or nuts. Adding the maple frosting creates a more decadent loaf yet feel free to omit if you'd like. Serve with a hot cup of chamomile tea and sliced apples. Enjoy!Dried Currant + Pepita + Dark Chocolate Pumpkin BreadMakes 1 loafIngredients:8 ounces organic canned pumpkin1 cup organic cane sugar1/2 cup organic canola oil2 large organic eggs6 tablespoons of filtered water1/2 teaspoon cinnamon1/3 teaspoon freshly ground nutmeg1/4 teaspoon rose salt or kosher salt1 teaspoon baking soda1 1/2 cups organic all-purpose flour, sifted1/4 cup dark chocolate chips1/4 cup dried currants1/4 cup organic pepitas (pumpkin seeds)Directions:Place sugar and oil in the bowl of a stand mixer fit with a paddle attachment. Mix on medium speed until well combined. Slowly add eggs and mix until well combined. Add pumpkin and filtered water and again, mix on medium speed until well combined. In a separate bowl, mix the dry ingredients: cinnamon, nutmeg, rose salt, baking soda, and flour. Slowly add to wet mixture on low speed, then increase speed to medium. Mix until well combined. Using a rubber spatula, fold in the chocolate, dried currants, and pepitas.Preheat oven to 350 degrees Fahrenheit. Butter an 8.5"x 4.5" loaf pan.Pour batter into the loaf pan. Bake for approximately 1 hour. Check for doneness by using a toothpick...insert into the center of the loaf...the toothpick should be clean when removed. If it is covered in batter, cook for another 5 minutes and repeat the toothpick trick.Maple FrostingIngredients:1 tablespoon unsalted organic butter (at room temperature)2 ounces organic cream cheese (at room temperature)1/3 cup organic powdered sugar, sifted1 tablespoon maple syrupDirections:Place butter and cream cheese in the bowl of a stand mixer fit with a paddle attachment. Cream until combined. Slowly add powdered sugar and maple syrup and mix on medium speed until smooth and fluffy, for about 2 minutes. Once the loaf has cooled, frost the top. Serve immediately. This bread keeps for about 4-5 days. Happy Baking!Photography + Recipe by Cassie Winslow