INGREDIENTS :
• 260g plain flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoon ras el hanout
• 1 teaspoon salt
• 180g brown sugar
• 2 large eggs
• 120g butter, melted and more for buttering the pan
• 60ml black tea (black tea bag soaked in hot water)
• 2 teaspoons vanilla extract
• 320g pumpkin puree
• 140g dark chocolate chunks or chips
METHOD :
• Preheat the oven to 180C (350F). In a large bowl, whisk the flour,
baking powder, baking soda, ras el hanout and salt together until
combined.
• In another bowl, whisk the eggs and brown sugar together until well
combined. Add in the melted butter, black tea and vanilla extract and
whisk until combined. Add in the pumpkin and whisk again until combined.
• Pour the dry ingredients into the wet ingredients and gently mix
together using a spatula. Do not overmix the batter because this will
make the bread gummy (it’s totally fine if we can still see some flecks
of flour in the batter). Gently fold in the chocolate chips.
• Butter a loaf pan (21.5 x 11.5 x 7 cm / 8.5" x 4.5" x 3") and pour the
batter into the pan. Use a spatula to gently spread the cake mixture
evenly over the pan. Sprinkle the sugar all over the bread making sure
you also put some in the corners.
• Bake for 50 to 60 minutes or until a toothpick inserted in the center
comes out clean with a some small moist crumbs.
• Allow to cool completely on a wire rack before removing from the pan.