Ingredients
- 250 g pumpkin puree
- 200 g granulated sugar
- 50 g brown sugar
- 140 g vegetable oil
- 2 large eggs
- 30 g plain yogurt or Greek yogurt
- 1 tsp vanilla extract
- 220 g all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- 150 g dark chocolate roughly chopped
- Optional: extra chocolate chunks for topping
- Optional: flaky salt
Method
- Preheat oven to 350°F.
- Line a 9x5-inch loaf pan with parchment paper and lightly grease it.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vanilla and vegetable oil.
- Whisk until smooth and glossy, then add yogurt and mix until fully combined.
- In a different bowl mix flour, baking powder, cinnamon and ginger then add to the wet ingredients and fold gently until almost combined.
- Add the chopped dark chocolate and fold just until incorporated, do not overmix. The batter will be fairly thick.
- Pour the batter into the prepared loaf pan and smooth the top lightly. For a bakery-style finish, press extra chocolate chunks onto the top.
- Optional: sprinkle lightly with flaky salt.
- Bake at 350°F for 55–65 minutes, or until the loaf is deeply golden, the center is set, and a toothpick inserted comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely tent with foil during the last 15–20 minutes.
- Let the loaf cool in the pan for about 15 minutes before transferring to a wire rack.
Nutrition
Serving: 1gCalories: 415kcalCarbohydrates: 51gProtein: 5gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 34mgSodium: 63mgPotassium: 210mgFiber: 3gSugar: 30gVitamin A: 3948IUVitamin C: 1mgCalcium: 61mgIron: 3mg
Notes
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