Description
A deeply chocolatey pumpkin loaf with a tender, almost gooey crumb and pockets of melted chocolate. Perfect for breakfast, snack time, or a cozy dessert.
Ingredients
Scale
- ¼ cup (56g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 large egg
- ⅓ cup granulated sugar
- ½ cup packed brown sugar
- ½ teaspoon kosher salt
- ½ cup Greek yogurt (room temperature)
- ½ cup unsweetened cocoa powder, sifted
- 1½ cups canned pumpkin puree (or well-drained homemade)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips, plus a handful extra for the top
Instructions
- Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment, leaving an overhang for easy lifting, or grease the pan well.
- In a large bowl, whisk together the pumpkin puree, Greek yogurt, cooled melted butter, egg, vanilla, granulated sugar, brown sugar, and salt until smooth and even. Stir in the sifted cocoa so the mixture is uniform and glossy.
- Add the flour and baking soda to the wet mixture. Fold gently with a spatula until the batter is nearly combined — it’s fine if a few streaks of flour remain. Avoid vigorous stirring.
- Fold in the chocolate chips, reserving a small handful to scatter on top of the batter. Pour the batter into the prepared pan and smooth the surface. Sprinkle the reserved chips over the top.
- Bake in the preheated oven for about 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Ovens vary, so start checking near 50 minutes.
- Remove the pan from the oven and let the loaf rest in the pan for about 20 minutes. Use the parchment overhang to lift the loaf onto a wire rack and cool completely before slicing.
Notes
- Baker’s notes & tips
- • Use ingredients at room temperature so they combine evenly — cold eggs or yogurt can cause a lumpy batter.
- • Measure flour by spooning it into the measuring cup and leveling with a knife to avoid packing too much flour.
- • Don’t overmix the batter; gentle folding preserves a moist, tender crumb rather than a dense loaf.
- • Lining the pan with parchment makes removal simple and helps the loaf bake more evenly.
- • Be patient: the loaf firms up as it cools. Wait at least 20 minutes before slicing for neat pieces.
- Storage
- Store wrapped or in an airtight container at room temperature for 1–2 days, or refrigerate up to 5 days. Freeze slices individually in plastic wrap and foil for up to 3 months; thaw in the fridge or at room temperature.
Nutrition
- Calories: 280kcal
- Sugar: 29g
- Sodium: 278mg
- Fat: 11g
- Saturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 29mg