INGREDIENTS
Wet
- 100 g melted butter, not hot (vegan: 100 g coconut oil or vegan butter)
- 50 ml vegetable oil
- 2 large eggs, vegan: 2 flax eggs*
- 150 g brown sugar
- 25 g white sugar
- 250 g roasted pumpkin purée
- 100 ml full-fat yogurt, vegan: coconut or soy yogurt
- 1 tsp vanilla extract
Dry
- 250 g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp cinnamon
- ½ tsp ginger powder
- ¼ tsp nutmeg
- 1 pinch clove
Optional
- 60 g chopped walnuts or pecans
- 30 g dark chocolate chips, 70%
- Light sprinkle of brown sugar on top
EQUIPMENT
- 22×10 cm loaf pan
- 2 mixing bowls
- Whisk
- Spatula
- Baking parchment
- Cooling rack
METHOD
- Preheat oven to 170°C (fan). Butter and line a 22×10 cm loaf pan.
- In a bowl, combine all dry ingredients (flour, soda, baking powder, salt, spices).
- In a large bowl, whisk melted butter, oil and sugars until smooth.
- Add eggs one by one, mixing gently.
- Add pumpkin purée, yogurt and vanilla; mix until silky.
- Add dry ingredients and fold gently with a spatula — do not overmix. (Fold in nuts or chocolate if using.)
- Transfer batter to the pan, sprinkle a little brown sugar on top, and bake 55–65 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack. Wrap once completely cool — it becomes even softer and more aromatic the next day.
NOTES
- For extra moisture, use half butter + half olive oil instead of vegetable oil.
- Keeps 3–4 days at room temp (wrapped) or 5 days in the fridge.
- Best enjoyed the next day, flavours deepen beautifully.
- 1 flax egg = 1 tbsp ground flax + 3 tbsp water (rest 5–10 minutes to gel).
- Calories calculated for standard version without optional add-ins.
