Kitchen Stories: Mrs. Barnes Pumpkin Bread


Happy Halloween everybody!! My favourite time of the year for cooking everything pumpkin. I came across this recipe by Half Baked Harvest a couple of years ago, and haven’t stoped making it ever since. Trust me when I say it’s the best pumpkin bread you’ll ever try. I’ll leave you the original recipe here and my recipe down here, I made some tweaks to it because I couldn’t find some ingredients or I was missing some of them. Hope you enjoy!

What you’ll need:


  • 5 ounces semi-sweet chocolate

  • 2 tablespoons unsalted butter

  • 1/4 teaspoon salt

  • 2 tablespoons coconut milk


  • 1 cup pure pumpkin puree

  • 1/2 cup coconut oil

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 1 tablespoon greek yogurt or sour cream

  • 1 1/2 cups white whole wheat or whole what pastry flour

  • 3/4 cup brown sugar

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 1/2 teaspoons pumpkin pie spice (or 1t cinnamon 1/2t nutmeg, 1/2t ginger, 1/2t all-spice)


  • 6 tablespoons salted butter softened

  • ¾ cup brown sugar

  • ⅓ cup whole wheat flour

  • ¾  cup roughly chopped pecans

  • ¼ cup sliced almonds

  • ¾  cup old fashioned oatmeal

  • 1 teaspoon cinnamon


To make the molten chocolate filling, add the chocolate, butter and coconut milk to a small pan and put it to low heat. Stirring frequently for roughly 4min until melted and smooth. Now stir in the salt. Place the pan of chocolate in the fridge while you prepare the bread.

Preheat over to 175ºC. Spread butter to a 23cm x 13cm loaf pan thoroughly.

Whisk together the pumpkin puree, coconut oil, eggs, vanilla, and greek yogurt in a medium size mixing bowl until smooth. Fold in the whole wheat flour, brown sugar, baking soda, salt and pumpkin pie spice until just combined. Pour the mixture into the prepared greased bread pan.

To make the crumble, add the brown sugar, whole wheat flour, pecans, oatmeal and cinnamon to a mixing bowl. Add the softened butter and, using your hands, work the butter into the dry ingredients until everything is moist. Set aside.

Now grab the molten chocolate from the fridge, it should be slightly stiff by now. Using a spoon, push the pumpkin bread dough from the middle of the loaf pan to the sides. You want to create a little pocket in the middle of the pumpkin bread dough for the chocolate. It will want to sink back in, but just do your best. Spoon the chocolate into the middle of the bread, creating a row of chocolate right down the center of the loaf. Using another clean spoon, carefully lift the pumpkin dough that is on the side of the chocolate up and over the chocolate to inclose the molten layer. Don't worry if it is not perfect, the main goal is just to have one long row of chocolate running through the loaf.

Once the chocolate is enclosed, spread the streusel over top of the bread dough.

Bake for 50-55 minutes or until the top is lightly golden. Remove from the oven and let sit 5-10 minutes, then invert the bread out onto a clean surface. Slice and enjoy warm with cold milk or hot coffee!