CHOCOLATE PUMPKIN LOAF WITH BLACK GARLIC
SERVES: 10 slices
PREP TIME: 20 minutes | COOK TIME: 60 mins
INGREDIENTS
300g pumpkin - cut into chunks, roasted and blitzed to a puree
150g light brown sugar
2 large eggs
100ml neutral oil (cold pressed rapeseed is good)
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
5 Black Garlic Cloves, chopped
80g dark chocolate chips or chunks
For the black garlic chocolate crumble topping
3 tbsp flour
2 tbsp muscovado (or light brown) sugar
1 tbsp cocoa powder
½ tbsp Black Garlic Powder
Pinch of cinnamon
Pinch of sea salt
3 tbsp unsalted butter (room temperature), cut into cubes
Generous handful of chocolate chips
METHOD
1) Heat oven to 170°C (fan). Line a loaf tin with parchment.
2) Make the chocolate streusel topping: In a bowl, whisk the flour, brown sugar, cocoa powder, black garlic powder, cinnamon, and salt together until combined. Add the butter and using a fork (or your fingers) gently work the mixture to form crumbs. Stir in the chocolate chips. Cover with cling film and place in the fridge.
3) Whisk the pumpkin purée, sugar, eggs, oil and vanilla until smooth.
4) In a separate bowl, whisk the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt. Add the chopped black garlic cloves.
5) Fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips.
6) Pour the pumpkin batter into the tin and sprinkle the chocolate crumble over the top.
7) Bake for 1 hour until a skewer comes out with moist crumbs.
8) Cool in the tin for 10 minutes, then lift out and cool fully before slicing.
Tip: If you have time, roasting the pumpkin and allowing it to cool and blitz to a puree will reward you with stacks of sweet flavours. But if you’re pushed for time, you can usually pick up a good quality can of pure pumpkin puree from the supermarket without any extra additives or preservatives.
Recipe by Lara Green @_fromthegreenkitchen