50 g soft brown sugar firmly packed
180 ml vegetable oil
150 g canned pumpkin puree
60 g Greek yogurt
1 teaspoon vanilla extract (or paste)
250 g plain flour (all-purpose)
1 teaspoon pumpkin spice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine salt
Chocolate batter
20 g cocoa powder sifted
35 g Greek yogurt
½ teaspoon instant coffee granules/espresso powder
Maple Icing
180 g powdered icing sugar (confectioners’ sugar)
45 ml maple syrup
Instructions
Chocolate pumpkin bread
Heat oven & prep pan: Preheat the oven to 180°C (350°F) Grease with butter a 2 lb loaf pan 23 x 14cm (9 x 5.5-inch) and line the base and sides with
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