The pumpkin and chocolate pound cake is a soft, fragrant, and scenic dessert, perfect for an autumn breakfast or snack. A simple and genuine recipe that combines the sweetness of cooked pumpkin with the deliciousness of dark chocolate, creating a beautiful zebra effect in every slice. It is prepared effortlessly with few ingredients and without butter, and it is ideal for using fresh seasonal pumpkin in a creative and delicious way.
This pumpkin dessert wins over both adults and children with its super soft texture and irresistible fragrance. Perfect to accompany a cup of hot milk, tea, or coffee, it is one of the most loved autumn recipes along with muffins, doughnuts, and pumpkin cookies. Moreover, it keeps for a long time and remains moist even after a couple of days.
If you love easy and quick homemade desserts, this autumn pumpkin and chocolate pound cake will become one of your favorites: scenic, genuine, and “too delicious”!
If you love pound cakes, take a look here:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz pumpkin
- 1 3/4 cups all-purpose flour
- 2/3 cup brown sugar
- 1/2 cup sunflower oil
- 2 eggs
- 1/3 cup milk
- 1 3/4 oz dark chocolate
- 1 packet baking powder
- 1 pinch salt
Steps
Preparing the Pumpkin
To start, prepare the pumpkin puree: cut the pumpkin into pieces and cook it in an oven or air fryer at 350°F for about 20-25 minutes, or until soft. Once cooked, mash it with a fork or blend it until you get a smooth, homogeneous puree.Prepare the Base Batter
In a large bowl, whisk the eggs with the sugar until you get a light and frothy mixture. Gradually add the oil and milk, mixing until incorporated. Combine the pumpkin puree and mix well.Add the Dry Ingredients
Sift the flour, baking powder, and pinch of salt, then add them to the wet mixture a little at a time, mixing gently until you get a homogeneous batter.Divide the Batter and Add the Chocolate
Divide the batter into two bowls: in one, add the melted dark chocolate and mix until you get a uniform color.Create the Zebra Effect
Take a loaf pan lined with parchment paper. Pour a tablespoon of pumpkin batter in the center of the pan, then pour a tablespoon of chocolate batter on top of the previous one. Continue alternating the two batters until done. This method will create the zebra effect when the pound cake is sliced.Baking
Bake in a preheated static oven at 350°F for about 45-50 minutes, or until a toothpick inserted into the center of the pound cake comes out clean. Let it cool completely before slicing to appreciate the striped design.
Tips, Storage
• Pumpkin: prefer a variety like Delica or Butternut, which has dense and sweet flesh. If you want to intensify the flavor, you can add a pinch of cinnamon or nutmeg.
• Zebra Effect: for an even more visible effect, try to pour the batters into the center of the mold with precision.
• Storage: the pound cake stays soft for 3-4 days at room temperature, covered with cling film. You can also freeze it already sliced, so you have a slice ready whenever you want.
Preparing this pound cake is really simple, and the final result is a soft, fragrant, and beautiful dessert.
Preparing this pound cake is really simple, and the final result is a soft, fragrant, and beautiful dessert.
