The leaves are finally starting to change colour, during a gusty breeze they flutter through the air, landing on the ground, blown into crunchy, golden piles. Autumn feels like it has arrived and with it the need to snuggle under soft blankets, whilst watching telly on a chilly evenings. Warming, comforting food is also required. Gone are the salads of summer, soups, stews and puddings taking their place. Baking this Chocolate Chip Pumpkin Loaf Cake fills the house with pumpkin spice scent, welcoming all who come home after a busy day at work or school.
As the days become increasingly colder, what better than warm pumpkin spices combined with chocolate chips in a moist pumpkin cake, to make you feel ready to tackle the rest of the day? Sliced and wrapped, this Chocolate Chip Pumpkin Loaf Cake is perfect for packed lunches. While at school or work, the taste and warmth of home can be with us, wherever we are.
Pumpkin And Chocolate Combination In A Cake
Creating this loaf cake was a real triumph. Successfully combining pumpkin, pumpkin spices and chocolate into a tasty, moist, healthier cake. Since loaf cakes are so much easier to cut, wrap and pack to go, this has been a huge hit here, especially with hubby. You may therefore see more loaf cakes appearing on Feasting is Fun.
Starting with the recipe for Spiced Pumpkin Walnut Muffins, while delicious, I wanted to add chocolate chips and increase the size of the bake. Because I wanted a cake that was full of flavour, skimping on the chocolate chips was not an option. Deciding to hold back one third to top the cake with, added to the cake’s overall aesthetic.
Recipe: Chocolate Chip Pumpkin Loaf Cake serves 8-10
125g Unsalted Butter melted and cooled plus 1tbsp extra for greasing the loaf tin
3 Large Free Range Eggs
200g Pumpkin Purée
200g Natural Yoghurt – I use full fat Yeo Valley
125g Plain White Flour
150g Wholemeal Flour
3tsp Baking Powder
175g Soft Light Brown Sugar
150g Milk Chocolate Chips or Chunks – I use Callebaut
1/4tsp Salt -I use Maldon
2.5tsp Pumpkin Spice
Method: Preheat the oven to 180C/160C fan, gas mark 4, 350F.
A loaf tin that measures 25cm x 11.5cm x 7.5cm (10″ x 4.5″ x 3″) approximately, is needed for this recipe. Grease the tin with butter and line the base with baking parchment.
Making The Cake Batter
- First of all, weigh and melt the butter. Then pour the butter into a separate, medium sized bowl or jug to cool.
- While the butter is cooling assemble the dry ingredients. In a large bowl add the plain and wholemeal flour together with the baking powder.
- Next add the sugar, salt and pumpkin spice to the flour. Use a balloon whisk to mix the dry ingredients thoroughly, ensuring any clumps of sugar are broken up. Finally add 100g of chocolate chips and set the bowl to one side.
- Now check the melted butter, it should be just warm. Add the eggs, yoghurt and pumpkin purée. Use a fork to break up the eggs and lightly whisk all the wet ingredients together until they are combined.
- With both bowls in front of you make a well in the centre of the larger bowl containing the dry ingredients.
- Pour the wet ingredients into the dry and then stir with a spoon until everything is just combined. Over mixing will result in a heavy cake.
- Now spoon the Chocolate Chip Pumpkin Loaf Cake batter into the loaf tin, then add the remaining chocolate chips evenly on to the top of the cake.
Baking The Loaf Cake
- Place the loaf tin into the centre of the oven and bake for 45 minutes to 1 hour.
- The cake is baked when an inserted skewer comes out clean.
- As soon as the cake is fully baked remove it from the oven.
- Place the loaf tin on a trivet or cooling rack and allow the cake to fully cool in the tin.
- When fully cooled run a palette knife around the edges of the cake. Turn the cake out of the tin and carefully remove the baking parchment from the base of the cake.
Since this cake is so delicious, it is perfect for sharing. Invite friends round for a coffee morning and I guarantee that this cake will be a hit. It is also ideal to serve with frothy hot chocolate after a family walk on a chilly day out. Food shared tastes infinitely better, because it is a shared experience that creates memories.
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I find baking can be a very therapeutic and rewarding experience. Probably due to the methodical process that comes from working my way through a recipe, from start to finish. Also baking and giving a cake to friends or family shows that they have been thought of and most of all, are cared about. As a result of a little fore thought and preparation, it is really possible to change someone’s day in a positive way.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
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