Meg Galus – Co-Owner & Pastry Chef of Cocoa & Co.
Cocoa + Co
1651 N Wells St., Chicago
Open M-Th 7:30am – 3pm and Fri-Sun 7:30am-6pm
*Halloween Pastry Box preorders window closes 10/24 and pickup is 10/29 and 10/30.
Pumpkin Chocolate Chip Chai Bread
¾ cup pumpkin puree
½ cup canola oil
¼ cup plain Greek yogurt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 ¼ cup all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt
¾ cup chocolate chips
1 teaspoons soft butter
1 ½ teaspoons all-purpose flour
1 ½ teaspoons dark brown sugar
½ teaspoon cocoa powder
½ teaspoon chai spice blend* (see below)
2 Tablespoons strongly brewed chai tea or chai concentrate or brewed coffee
Chai Spice Blend:
2 teaspoons ground cardamom
2 teaspoons ground allspice
2 teaspoons ground nutmeg
4 teaspoons ground cinnamon
2 teaspoons ground cloves
6 teaspoons ground ginger
Crushed pumpkin seeds
Paddle together (in a Kitchen Aid or other mixer or just mix in a bowl by hand) the puree, oil, yogurt, and sugar.
Add the eggs and vanilla and paddle to combine.
Combine the flour, baking powder, baking soda, cinnamon and salt.
Remove ¼ of the batter and put in a separate bowl.
Stir the chocolate chips into the large amount of batter.
For the swirl:
Combine the soft butter, flour, dark brown sugar, cocoa powder, and chai spice. Stir the swirl mix and strongly brewed chai into the small amount of batter.
Line a loaf pan with parchment paper or spray very well.
Pour 2/3 of the big batch of batter into the loaf pan.
Put the swirl batter on top.
Finish with the rest of the regular batter.
Swirl with a knife.
Top with crushed pumpkin seeds.
Bake at 350F about an hour, or until inserted toothpick comes out clean.
Cool completely before slicing.