I confess that yellow pumpkin is one of my favorite autumn vegetables, not only because it’s delicious and rich in beneficial properties, but especially for its versatility! It works wonderfully in every preparation, even in desserts! Among the many prepared over the years, there is one to which I am very attached, perhaps because it was the first pumpkin-based experiment I made when I decided to start a cooking blog! After this, there were many others, but the loaf cake I share with you today is really special and suitable for the whole family! I thank my sister for reminding me of it, as the recipe had remained in the oblivion of my very first blog, and the terrible photos can testify to it, but it was really a shame not to share it with you! It is a very soft and fragrant pantry cake, rich in flavor thanks to the almonds and chocolate chips. A real treat that would tempt anyone. Perfect for breakfast and snack accompanied by a cup of hot chocolate or a warm and aromatic infusion. I presented it yesterday on the occasion of a beautiful day outdoors with the family, and I have to say it was literally devoured!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for a 4.3×9-inch loaf pan:
- 14 oz pumpkin flesh, peeled and deseeded
- 2 cups type 1 flour
- 2 eggs
- 3/4 cup brown sugar
- 1/2 cup butter
- 1/2 cup peeled almonds or chopped almonds
- 12 + whole almonds for garnish
- 1/3 cup chocolate chips
- 1 packet baking powder for desserts
- to taste ground cinnamon
- to taste organic coconut flour (optional)
- 1 pinch salt
- to taste powdered sugar
Preparation:
Cook the pumpkin by steaming it for 25 minutes. Alternatively, you can boil it, but in this case, once cooked, you must drain all its residual water, or the recipe will not turn out well. In the meantime, in a large bowl, work the eggs with the sugar, then add the melted butter, already cooled, and the cinnamon. Mix with a hand whisk (fig. 1).
Let the pumpkin flesh cool slightly, blend it with an immersion blender and turn it into a puree (fig. 2).
Separately, in a wooden mortar, crush the almonds with the pestle until they become granules, or more quickly, crush them with the help of a mixer (fig. 3).
Add the pumpkin puree to the egg mixture, continue mixing with a hand whisk. Then add the sifted flour with baking powder and a pinch of salt (fig. 4).
Finally, add the chocolate chips and slightly floured almonds, without mixing too much, so they do not sink completely during cooking (fig. 5).
Pour the mixture into a slightly buttered and floured loaf pan. Decorate the surface with almonds and chocolate chips as desired and bake in a preheated oven at 350°F for 35′-40′
Turn off the oven, remove the cake and let it cool completely. Serve sprinkled with powdered sugar and grated coconut flour as desired!
And voilà…. your pumpkin, almond, and chocolate loaf cake is ready to be enjoyed!
Bon Appétit from FeFè’s kitchen!
