Ingredients
Units
Scale
- 192 g (1.5 c) all-purpose flour
- 1/4 tsp baking soda
- 1 tsp kosher salt (if using table salt, reduce to 1/4 tsp)
- 1/4 tsp nutmeg
- 115 g (1/2 c) butter, room temperature
- 250 g (1.25 c) dark brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 212 g (1/2 can) pumpkin puree
- 62 g (1/4 c) full-fat Greek yogurt
- 168 g (1 cup) chocolate chips or chopped chocolate chunks
Instructions
- Preheat oven to 350°F. An oven thermometer will help you determine where you need to set your oven in order to get to a true 350°F.
- In a medium bowl, combine the flour, salt, baking soda, and nutmeg. Sift the flour mixture into another medium bowl and set aside.
- Place the pumpkin puree and Greek yogurt in a small bowl. Set aside.
- Place the room-temperature butter in the bowl of your stand mixer, or a large mixing bowl. Mix the butter on low speed until completely smooth.
- Slowly add the brown sugar to the smoothed butter and mix on medium speed until the mixture is light and fluffy.
- Add eggs, one at a time, mixing for at least 45 seconds after each addition. Scrape the sides and bottom of the bowl as needed
- Add vanilla extract and mix until thoroughly combined.
- Add half of the flour mixture and mix on low speed until combined.
- With the mixer on the lowest speed, add all of the Greek yogurt and mix until just combined.
- Add the second half of the flour mixture and mix on medium speed until just combined.
- Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl. Then, mix the batter until it is smooth and consistent. The batter will be thick! Make sure to fully scrape the bottom of the bowl!
- Gently fold in the chocolate chips with a rubber spatula. Do not overmix at this point.
- Grease an 8.5”x4.5” loaf pan. Baking spray works very well in most loaf pans.
- Place the batter into the pan, smoothing out the batter to ensure even baking.
- Bake the cake at a true 350°F for 50-65 minutes, or until an instant-read thermometer reads 210°F-215°F. My preferred internal temperature for this cake is 212°F. Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
- Allow the cake to cool completely before cutting.
- Store this cake in a refrigerator for up to a week.