1 egg

1 cup (8.8fl oz/250ml) pumpkin puree

1 cup (7oz/190g) Genauva dark chocolate gems

½ cup (3oz/85g) chopped hazelnuts

1 1/2 cups (6 3/4oz/190g) all-purpose flour

1/2 cup (3oz/85g) light brown sugar

1/4 cup (2oz/55g) granulated sugar

1/4 cup (2oz/55g) vegetable oil

1/4 cup (2oz/55g) Greek yoghurt

2 tsp pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg)

2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt


Pumpkin chocolate bread

pumpkin bread


  • Preheat oven to 350°F (175°C). Grease and flour a 9×5 in (23×13 cm) loaf pan.
  • Stir flour, sugar, cinnamon, Greek Yoghurt, baking soda, baking powder, salt, cinnamon, pumpkin spices and nutmeg together in a large bowl to combine.
  • Whisk pumpkin, butter, and egg together in a separate bowl. Stir in chocolate chips and chopped nuts.
  • Fold pumpkin mixture into flour mixture, don’t overmix.
  • Pour pumpkin batter into prepared loaf pan.
  • Bake 55 minutes in the preheated oven until the top is golden and toothpick inserted in the center comes out clean
  • Cool down in the pan for 15minutes
  • Flip over on a wire rack

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