Here in the States, we think of Rye as a deli bread piled high with salty pastrami. But this season, I’ve seen recipes floating around that add rye flour to pumpkin bread or cake. If you ask me, so many pumpkin-based goodies are one-dimensional and unsatisfying. Sweet and moist, to be sure, but totally uninteresting. So, I love the idea of adding that earthy rye note to complement the pumpkin. One of my go-to Fall recipes is pumpkin muffins with chocolate chips, a recipe I found many years ago in a tiny muffin cookbook. This is essentially a more sophisticated rendition of that idea.

Adapted from: Great British Chefs’ Chocolate Chip Pumpkin Rye Bundt

INGREDIENTS

1 cup canned pumpkin
1/3 cup vegetable oil
3/4 cup granulated sugar
2 eggs
1/4 cup plain yogurt
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp salt
1 tsp baking soda
1/3 cup rye flour
3/4 cup all-purpose flour
1/2 cup dark chocolate chunks
1 tablespoon confectioners sugar, for dusting

 

DIRECTIONS

Preheat oven to 350 degrees F. Oil and flour a bundt pan.

In a large bowl, whisk together the pumpkin, vegetable oil, sugar, eggs, yogurt and vanilla extract. Into this mixture, sift the flours, salt, cinnamon and baking soda. Fold in dry ingredients until almost combined. Add the chocolate chunks and fold just until distributed.

Pour batter into the prepared bundt pan and bake for 40-50 minutes, until a toothpick inserted near the center of the cake comes out clean.

Carefully turn the cake out onto a wire rack and let cool. Dust with powdered sugar just before serving.

Photo credit: Great British Chefs