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Chocolate Pumpkin Loaf Cake

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1h 15min

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10 servings

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Savor the rich flavors of autumn with this moist and tender Chocolate Chip Pumpkin Loaf Cake. Perfectly spiced with cinnamon, nutmeg, and cloves, this loaf is studded with chocolate chips for a delightful contrast. Ideal for breakfast, dessert, or a snack, this cake brings the essence of fall to your table.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
40 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Soy

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Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the Oven

Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.

2
Mix Dry Ingredients

In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon salt.

3
Combine Wet Ingredients

In a separate bowl, mix 1 cup pumpkin puree, 1 cup granulated sugar, 1/2 cup brown sugar, 2 beaten eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract.

4
Combine Wet and Dry Mixtures

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

5
Add Chocolate Chips

Fold in 1 cup semi-sweet chocolate chips into the batter.

6
Pour into Pan

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

7
Bake

Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.

8
Cool and Serve

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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