Description
A cozy, moist pumpkin and chocolate loaf cake swirled with rich dark chocolate and spiced with warm autumn flavors. Perfect for breakfast, dessert, or snacking all season long.
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup pumpkin purée
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup dark chocolate, chopped or chips
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, mix pumpkin purée, granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
- Fold in most of the chocolate, reserving a few pieces for topping.
- Pour the batter into the prepared pan and sprinkle the remaining chocolate on top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
- Use high-quality chocolate for the best flavor contrast.
- Let the cake cool completely before slicing to avoid crumbling.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg