Latin Spiced Pumpkin Bread with Peruvian Chocolate Ganache

Preheat the oven to 350°F and line mini loaf tins with parchment. Brown the butter and mix with pumpkin puree, sugars and spices. Add Yoplait yogurt, egg, and vanilla extract. Whisk until smooth. Combine dry ingredients in a separate bowl and fold into the pumpkin mixture until just combined. Fold in mix-ins. Portion into prepared loaf tins and bake for 35-40 minutes, or until a skewer comes out clean. Allow the loaves to cool slightly before drizzling ganache. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. Pour over chocolate, then let it sit for 2–3 minutes to gently melt. Using a whisk, stir until completely combined and allow the ganache to cool slightly before drizzling.