Updated: Feb 22, 2020
If you are in market for Pumpkin, Chocolate, and sweet spices, well this has got to be the thing you have been looking for. This is gooey, chocolaty, moist, and that crust is the perfect blend of soft with a little crunch. Are you still with me or still trying to figure out if this is the recipe for you, seriously you have no idea what you have been missing until you have my version.
I decided to only use cinnamon and cardamom for my sweet spices. Why?... because I not only love these two spices on their own but they are a showstopper when combined. I believe they really compliment each other and when mixed with pumpkin puree its just absolute bliss.
Let's get started!!
215g All Purpose flour
1tsp baking soda
11/2tsp Vietnamese cinnamon
11/2tsp ground cardamom
1/4 tsp kosher salt
2 eggs (large)
100g (1/2 cup) canola oil
1Pumpkin puree can (15 oz)
2TBS greek yogurt
1 tsp vanilla extract/vanilla paste
1/2 cup chocolate chips
1) Position your rack in the center of your oven and turn your oven on to 325F.
2) Line the bottom of your 9x5 loaf pan with parchment paper and apply a thin layer of oil to the sides of the pan ( I typically do this with a paper towel).
3) Sift together the flour, baking soda, cinnamon, cardamom and salt /make sure its mixed thoroughly.
4) Get another bowl and pour the pumpkin puree into it, then add the greek yogurt and vanilla. Mix to combine and set aside.
5) Take your kitchen aid mixer bowl with the whip attachment and mix the eggs and sugar on a medium speed for about 4 minutes or until it has turned light yellow and fluffy. Then turn the speed to low and slowly drizzle in the oil. Take caution to not deflate the batter.
Turn the mixer off, and gently scrape down the sides if needed and it's also a good practice to make sure everything has been incorporated.
6) Now add the pumpkin mixture to the egg mixture and mix on low for another minute. Now take the mixer bowl off the kitchen aid and proceed to the next step.
7) With the spatula, now incorporate the flour mixture, followed by the chocolate chips. Make sure to not over mix the batter.
8) Pour the mixture into the loaf pan and place it into the oven to bake for 1-1.25 hours. Make sure to start checking for doneness at the 1 hour mark (use either a cake tester or a toothpick to test for doneness).
9) Cool for at least 45 min, run a butter knife around the loaf pan to release any areas that seem to still be attached. Take it out and place it on your desired platter.