Pumpkin, Almond, and Chocolate Loaf Cake: The Soft and Genuine Autumn Dessert
The pumpkin is undoubtedly the queen of autumn vegetables. Besides being a superfood rich in beneficial properties, its incredible versatility makes it the perfect secret ingredient even for desserts. If you’re looking for an incredibly soft pantry dessert, this pumpkin loaf cake with almonds and chocolate chips will win you over at the first bite.
This recipe holds special value for me: it was one of my first culinary experiments. Today, thanks to my sister’s suggestion, I’ve perfected it to offer you a modern, fragrant dessert suitable for the whole family.
Why prepare the Pumpkin and Chocolate Loaf Cake?
This loaf cake is not only a treat for the palate but a healthy alternative to classic packaged desserts. The pumpkin gives a natural moisture to the dough, making it soft for days without overdoing it with fats.
Recipe Highlights
The combination of pumpkin puree and almond flour creates a soft and moist texture. The dark chocolate chips provide a rich and enveloping flavor. It’s the perfect companion for breakfast or an autumn snack, perhaps accompanied by hot chocolate or an aromatic infusion.
Whether for a family Sunday or an outdoor picnic, this loaf cake will literally be a hit!
Other pumpkin desserts:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 9.8×4.3 inch loaf pan
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 14 oz oz Mantua pumpkin (net weight)
- 1 cup cup Type 1 flour
- 2 eggs
- 3/4 cup cup brown sugar
- 7 tbsp tbsp butter
- 1/3 cup cup blanched almonds
- 1/4 cup cup chocolate chips
- 1 packet baking powder
- to taste ground cinnamon
- to taste grated coconut (rapé) (optional)
- 1 pinch salt
- 12 almonds
- to taste powdered sugar
Tools
- 1 Steamer
- 1 Knife
- 1 Mixing Bowl
- 1 Hand Whisk
- 1 Saucepan
- 1 Immersion Blender
Preparation
Cut the pumpkin into cubes and steam for 25 minutes. Alternatively, you can boil it, but in this case, you must drain it very well once cooked, to ensure the recipe’s success*. Meanwhile, in a large mixing bowl, whisk the eggs with the sugar with a hand whisk until you get a light and foamy mixture, then add the butter previously melted in a double boiler and already cold and finally the cinnamon. Stir with a hand whisk.
Let the pumpkin pulp cool slightly, then blend it with the immersion blender until it turns into a puree.
Separately, in a wooden mortar, chop the almonds into granules or, more quickly, you can chop them using a mixer.
Add the pumpkin pulp puree to the egg mixture and continue to stir with the hand whisk. Then add the flour with the sifted baking powder and a pinch of salt.
Finally, add the chocolate chips and the lightly floured almonds without mixing too much so that they do not sink completely during baking.
Pour the mixture into a lightly buttered and floured loaf pan. Decorate the surface with whole almonds and bake in a preheated static oven at 350°F for 35-40 minutes.
Turn off the oven, remove the cake, and let it cool completely. Serve sprinkled with powdered sugar and grated coconut to taste if you like it!
And voilà… the pumpkin, almond, and chocolate loaf cake is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
Storing the pumpkin, almond, and chocolate loaf cake requires attention due to the high moisture content of the pumpkin, which makes the dough very soft but also more perishable than a traditional cake. Place the loaf cake under a glass dome or in an airtight container at room temperature for up to 2-3 days. Avoid wrapping it in plastic wrap, especially if it’s still warm; the residual moisture would create condensation, making the surface sticky and promoting mold growth. In the fridge, it lasts up to 5-6 days. Wrap it well with parchment paper and then place it in an airtight container. Before eating it, warm your slice for 10-15 seconds in the microwave or a few minutes in a static oven. This step regenerates the pumpkin’s moisture and slightly melts the chocolate chips, restoring the original softness.
Tips, notes, variations, and suggestions
🟣*If you’re short on time, microwave the pumpkin cubes (high power for 8-10 minutes without water). It will remain dry and concentrated, perfect for not disrupting the loaf cake’s moisture balance. Or bake it sliced at 375°F for 25 minutes.
🟣For a citrus boost: grate the zest of an organic orange into the batter. The chocolate-orange-pumpkin combination is refined and transforms a simple cake into a gourmet dessert.
Or, replace a small part of the liquids (20-30 ml) with a concentrated espresso. Coffee incredibly enhances the aroma of dark chocolate.
🟣For low glycemic index, replace the sugar with coconut sugar (which has a caramel aftertaste) or erythritol for a light version.
🟣For a more intense flavor, lightly toast the whole almonds and roughly chop them as indicated in the recipe. The texture will be more rustic and crunchy.
1. What variety of pumpkin is best for this loaf cake?
Choosing the right pumpkin is crucial for the texture. The Delica Pumpkin or the Mantua Pumpkin are the best because they have firm, floury, and low-water pulp. Avoid overly watery pumpkins (like the classic Halloween round ones), as they could make the dough too heavy or cause it to collapse after baking.
Can I substitute almond flour?
Absolutely. You can replace it with hazelnut flour for a toastier flavor, or with all-purpose flour. However, almond flour is what gives the loaf cake its typical moisture and nutritional richness.
Can I make this dessert gluten-free?
Yes. Replace the type 1 flour with a gluten-free cake mix or finely ground rice flour. Always check that the baking powder and chocolate are also certified gluten-free.
How do I know if the loaf cake is cooked inside?
Due to the pumpkin’s moisture, the toothpick test is mandatory. Insert it into the center of the cake: it should come out clean or with very few crumbs attached, but it should not be wet with liquid batter.
My loaf cake didn’t rise well, why?
Common causes are two: too much moisture, meaning the pumpkin puree was too watery, and opening the oven. Opening the oven in the first 20-25 minutes of baking can cause the soft structure to collapse.
Also, make sure the baking powder is fresh and not expired.
