pumpkin chocolate loaf with olive oil glaze

Name: pumpkin chocolate loaf with olive oil glaze
Ingredients: 180g (1 and a half cups) plain flour (all purpose); 1 and a half level teaspoons baking powder; half a level teaspoon bicarbonate of soda (baking soda); 1 level tablespoon ground cinnamon; 2 teaspoons ground nutmeg; 1 teaspoon ground ginger; half a teaspoon fine grain sea salt; 265g (1 and a third cups) granulated sugar; 1 x 425g (15 ounce) can of pure pumpkin puree; 215g (1 cup) rapeseed or olive oil (in the US rapeseed is sold as canola); 3 large eggs; 200g (7 ounces) dark chocolate – around 70% cocoa; 3 tablespoons raw pumpkin seeds; 150g (1 and a quarter cups) icing sugar (confectioners’ sugar); 2 tablespoons hot water; 3 tablespoons extra virgin olive oil; 2 tablespoons cacao nibs or 2 tablespoons roughly chopped dark chocolate

cookwithgem.com

This pumpkin loaf takes inspiriation from Gjelina restaurant in LA, with bittersweet chocolate and an olive oil glaze. A perfect autumnal treat to celebrate Halloween with.

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