The PUMPKIN AND CHOCOLATE LOAF CAKE is an easy-to-make, soft and indulgent dessert, perfect for autumn. The pumpkin’s natural sweetness blends wonderfully with the intense flavor of chocolate, creating a rich and enveloping balance of flavors. Pumpkin reduced to purée makes the batter tender and fragrant, while dark chocolate chips add a delightful touch.
I chose to flavor it with cinnamon, which pairs well with pumpkin, but you can also add other spices such as nutmeg and ginger for a richer, rounder taste.
This loaf cake is perfect to enjoy at breakfast or as an afternoon snack, accompanied by a hot tea or a cup of coffee.
YOU MIGHT ALSO LIKE:
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 10Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 252.60 (Kcal)
- Carbohydrates 36.09 (g) of which sugars 18.25 (g)
- Proteins 5.29 (g)
- Fat 10.87 (g) of which saturated 2.02 (g)of which unsaturated 6.86 (g)
- Fibers 0.74 (g)
- Sodium 24.18 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup Delica pumpkin (weight when cleaned)
- 6 tbsp sunflower oil
- 3 eggs
- 3/4 cup sugar
- 6 tbsp milk
- 2 cups all-purpose flour
- 1 packet baking powder
- 1 tsp ground cinnamon
- 1/2 cup dark chocolate chips
YOU WILL NEED FOR THE PUMPKIN AND CHOCOLATE LOAF CAKE
- 1 Loaf pan 9.8×4.3 in
- 1 Bowl
- 1 Whisk
- 1 Electric mixer
- 1 Sieve
- 1 Baking tray
- 1 Parchment paper
- 1 Measuring cup
PREPARATION PUMPKIN AND CHOCOLATE LOAF CAKE
The preparation of the PUMPKIN AND CHOCOLATE LOAF CAKE is very easy and within everyone’s reach.
Peel the pumpkin and remove the seeds. Cut it into slices about 1 cm thick (about 3/8 in) and bake them in a preheated conventional oven at 356°F for 25-30 minutes.
Remove from the oven, let cool and chop. Transfer to a mixer, add the sunflower oil and blend until you obtain a smooth purée. Set aside.
In a large bowl put the eggs and sugar. Whisk them with a hand whisk for 5 minutes to dissolve the sugar. Add the cold pumpkin purée, the milk at room temperature and mix well.
Add the sifted flour with the baking powder and the cinnamon. Combine everything until you obtain a smooth and homogeneous batter. Finally add the chocolate chips and fold them in.
Grease and flour a 9.8-inch loaf pan and pour in the batter.
Bake the pumpkin and chocolate loaf in a preheated conventional oven at 356°F for about 45-50 minutes. Do the classic toothpick test to check for doneness.
When the center comes out dry, remove from the oven and let cool completely. Then unmold and serve sliced.
