Pumpkin Chocolate Loaf Cake
A perfect-for fall pumpkin chocolate loaf cake that’s loaded with bittersweet chocolate, lots of pumpkin, and warming spices.
Ingredients
- ⅓ cup melted coconut oil
- ¼ cup maple syrup
- 2 large eggs
- 1 cup pumpkin purée
- ¼ cup whole milk or non-dairy milk
- 1 ¾ cups whole wheat pastry flour or 240 grams oat flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- Pinch of ground cinnamon for sprinkling on top
Instructions
- Heat oven to 325℉and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the oil and maple syrup. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
- Add the pumpkin purée, milk, spices, baking soda, vanilla and salt, and whisk to blend. Then, using a big spoon, stir in the flour just until combined. Fold in the chocolate.
- Pour the batter into the prepared pan and sprinkle lightly with cinnamon.
- Place in the oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Remvoe and let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.
Nutrition
Calories: 284kcalCarbohydrates: 33gProtein: 5gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 41mgSodium: 234mgPotassium: 263mgFiber: 4gSugar: 13gVitamin A: 3886IUVitamin C: 1mgCalcium: 47mgIron: 2mg
Did you make this recipe?Let me know in the comments how it went!