• 500 gr oven-roasted pumpkin, mashed
  • 5 cups all purpose flour
  • 5 tsp baking powder
  • 5 tsp bicarbonate of soda
  • 1 tbsp fine cinnamon
  • 2 tsp fine nutmeg
  • pinch flakey sea salt
  • 3 large eggs
  • 1 1/3 cup brown sugar
  • 1 cup & 1 tbsp SA Olive Industry EVOO
  • 250 gr good quality dark chocolate, roughly chopped
  • butter or olive oil spray for the loaf pan


  1. Preheat oven to 180C.
  2. In a large bowl, add flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt, whisking to combine.
  3. In a medium bowl, whisk together eggs, pumpkin mash, sugar and olive oil until smooth. Add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the chocolate.
  4. Spoon the batter into the prepared loaf pan, and bake until the top is golden brown and a toothpick inserted into the middle of the cake comes out clean (approx. 60 – 75 minutes).
  5. Transfer to a cooling rack and cool for 20 minutes. Carefully remove the cake from the tin and let cool for an additional 20 minutes.

Source: The Little Hedonist