Pumpkin puree and chocolate mix create this lovely and savory loaf. It is perfectly moist and yummy, thanks to adding pumpkin puree. Besides being super delicious, this loaf has an incredible blend of irresistible flavors. It contains simple ingredients such as cocoa powder, pumpkin spice, cinnamon, nutmeg, ground ginger, and vanilla extract. Top with a sprinkle of chocolate chips and bake.
| Cook Time: | 35 min |
| Prep Time: | 25 min |
| Total Time: | 60 min |
| Category: | Bread and Rolls |
| Yield: | 10 slices |
| Method: | Baking |
Preparation
1. First things first: preheat your oven to 350 degrees. Then grease or oil a 9×5 inch loaf pan and set aside.
2. Add all the dry ingredients to a large mixing bowl (flour – sugar). Combine thoroughly or sift together.
3. Add in the remaining (wet) ingredients. Combine just until the batter is mostly smooth, with some tiny lumps remaining.
4. *Important – Remove 1 1/4 cups of the batter and add it to a separate smallish bowl. Add in 2 1/2 tbsp cocoa powder, and stir with a fork until mostly smooth and well-combined*
5. Add the remaining regular pumpkin batter (from the large mixing bowl) to the loaf pan. Make sure to smooth the top evenly.
6. Add the chocolate batter on top of the regular batter. Take your time and gently smooth it evenly over the top with a knife. (A spatula may be too large, unless it’s a very small one)
7. You can then sprinkle a layer of chocolate chips on top if you want you desire to.
8. Bake for 35-36 minutes in the preheated oven. Make sure to test the middle of the cake with a toothpick before declaring it done.
9. Let the cake cool for a few minutes in the pan first, before removing it to cool fully on a wire rack or other surface. Enjoy!
2. Add all the dry ingredients to a large mixing bowl (flour – sugar). Combine thoroughly or sift together.
3. Add in the remaining (wet) ingredients. Combine just until the batter is mostly smooth, with some tiny lumps remaining.
4. *Important – Remove 1 1/4 cups of the batter and add it to a separate smallish bowl. Add in 2 1/2 tbsp cocoa powder, and stir with a fork until mostly smooth and well-combined*
5. Add the remaining regular pumpkin batter (from the large mixing bowl) to the loaf pan. Make sure to smooth the top evenly.
6. Add the chocolate batter on top of the regular batter. Take your time and gently smooth it evenly over the top with a knife. (A spatula may be too large, unless it’s a very small one)
7. You can then sprinkle a layer of chocolate chips on top if you want you desire to.
8. Bake for 35-36 minutes in the preheated oven. Make sure to test the middle of the cake with a toothpick before declaring it done.
9. Let the cake cool for a few minutes in the pan first, before removing it to cool fully on a wire rack or other surface. Enjoy!
Ingredients
* 2 cups all-purpose flour
* 2 tsp baking powder
* 1/2 tsp salt
* 3/4 tsp cinnamon
* 1/4 tsp ginger (ground)
* 1/8 tsp nutmeg
* 1/4 cup + 1/2 tbsp regular cane sugar
* 1 1/2 tbsp light brown sugar
* 3/4 cup pumpkin purée
* 2 tbsp light cooking oil
* 1 tsp vanilla extract
* 1 tsp apple cider vinegar
* 3/4 cup + 1 1/2 tbsp unsweetened dairy-free or regular milk
* 2 tsp baking powder
* 1/2 tsp salt
* 3/4 tsp cinnamon
* 1/4 tsp ginger (ground)
* 1/8 tsp nutmeg
* 1/4 cup + 1/2 tbsp regular cane sugar
* 1 1/2 tbsp light brown sugar
* 3/4 cup pumpkin purée
* 2 tbsp light cooking oil
* 1 tsp vanilla extract
* 1 tsp apple cider vinegar
* 3/4 cup + 1 1/2 tbsp unsweetened dairy-free or regular milk
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